20 ounces cream cheese, room temperature
8 ounces goat cheese, room temperature
1 1/3 cups sugar
1/2 teaspoon salt
1 1/2 teaspoons vanilla bean paste
4 large eggs, room temperature
1 cup heavy cream
1. Turn the oven to 325 degrees and boil some water in a kettle for later
2. Beat cream cheese and goat cheese on medium (about 4 mins) until light and fluffy, scraping down the sides.
3.With the mixer running, add sugar and salt and continue to beat for another 4 mins.
4. Beat in the vanilla and add eggs one at a time, beating full after each addition.
5. Reduce speed to low and add heavy cream
6. Pour batter on top of the crust, leaving a little room at the top for the cheesecake to rise.
7. Place the foil wrapped pan in a larger roasting pan and pour boiling water around the edges, halfway up to the springform pan, kind of like when you’re baking a soufflé.
7. Bake for 1 hour, until the top of the cheesecake is brown. Turn the oven off, prop the door open with a wooden spoon and let the cheesecake sit in there for another hour.
8. Take it out and let it cool at room temperature, then place it in the fridge for at least 4 hours or overnight.
Raspberries On top
Small package fresh raspberries
1 tablespoon agave nectar or sugar
1 tablespoon Grand Marnier
After washing the raspberries, toss all of the ingredients together in a bowl and stir with a spoon until they’re mixed. Place on top of the cheese cake before serving.