Truly, the best goat cheesecake recipe made with cream cheese and goat cheese. It’s simple to make, has a very light goat cheese flavor, very creamy and fluffy! It’s full of flavor and a must-try!
If you love cheesecake as much as we do, you’re going to love our classic goat cheese cheesecake recipe! Also check out our Blood Orange Cheesecake, Ricotta Cheese Cake and Chocolate Peanut butter Cheesecake. They’re all amazing!
On Sunday I made a goat cheese cheesecake and brought it to our friend’s house for dessert. After having a slice of it at one of my favorite restaurants, I had to go home and try to make one myself.
The cheesecake turned out amazing and we all went back for seconds! The goat cheese has a mild flavor but really adds to the overall taste. I tossed the figs in honey and Grand Marnier and roasted them in the oven for a few minutes. They looked so good on top of the cheesecake!
I know cheesecake can seem daunting to make and it does require a few uncommon steps, but I promise you it really is easier than it looks. Once you make one, you’ll be familiar with a few of the different techniques which really are just wrapping the pan in foil and cooking it in a roasting pan filled with water. I know, sounds weird but it’s the way cheesecake it made!
It’s very easy to make, just leave yourself enough time for the cheesecake to bake and cool, that can take about 5 hours.
Supplies You’ll Need for this Goat Cheesecake Recipe
- Spring From Pan 9″ or 10″ is great for this.
- Electric Mixer
- Food Processor or Blender
- Measuring Spoons and Cups
- Tinfoil
- Roasting Pan or Baking Sheet
- Spatula
Graham Cracker Crust
A cheesecake with a graham cracker crust is my favorite. It adds a light sweetness, it’s crispy and buttery and so simple to make with just 5 ingredients.
- Graham Cracker Crumbs
- Sugar
- Butter
- Salt
- Cinnamon (optional but good)
You can also make this crust the day before and let it sit out, covered. It will be just as good the next day to add the cheesecake filling over the top.
Goat Cheese Cheesecake Ingredients
There are only 7 simple ingredients in this cheesecake recipe! You can find all of these ingredients at your local grocery store. Try to use whole, organic ingredients when possible as it truly does make a difference in the taste of the cheesecake.
- Creamcheese
- Goat Cheese
- Heavy Cream
- Eggs
- Granulated Sugar
- Vanilla
- Salt
Sour Cream Topping
This is one of my favorite toppings to add to cheesecake. You don’t have to make this, but it truly is so flavorful and adds the most beautiful, cloud-like, whipped topping over the cheesecake.
The ingredients are simple for this and you just have to whisk it with a fork in a small bowl.
- Sour Cream
- Powdered Sugar
- Vanilla
- Goat Cheese
Tips for Baking a Goat Cheesecake
I have made many cheesecakes in my life and have perfected them. Here are my tips for making a creamy, fluffy, and the most delicious cheesecake.
- Make sure the cream cheese (and goat cheese in this recipe) are completely room temperature. This is SO important for texture. If you try and use one that is not room temp, soft and warm then you will have clumps of cheese in the cake.
- If you can’t wait for it to become room temperature, add the cream cheese into a bowl and microwave it for 30 seconds until it’s warm. It MUST be soft.
- Scrape down the sides and bottom of the bowl often. If you’re using an electric mixer, scrape the sides and the bottom with a spatula and then start the mixer again.
- Beat on high to get a fluffy consistency. You want the batter to be super soft and creamy. Almost like a whipped cheesecake. Scraping the sides as you go will help with removing any clumps.
- Now, once the batter is whipped and you’re ready to pour it over the graham cracker crust, this is when I will tell you not to scrape the bowl, I know, confusing. The reason for this is that you don’t want to scrape any of the unmixed cream cheese that might have gotten stuck on the bottom of the batter. So instead, just pour the batter that naturally falls out into the crust and that’s it!
How to Bake a Cheesecake
Water Bath
Baking a cheesecake requires you to do it in a water bath. It sounds way more technical and fancy than it is. This simply means, you wrap tinfoil around the bottom and sides of the pan, securing it so the water doesn’t seep in.
Next, on a roasting pan or baking sheet (with edges) you’ll place the tinfoil wrapped cheesecake in the middle of the pan and then add warm water to the pan, all the way up to the sides.
The reason for this is that the water adds more moisture into the oven when cooking, helping the cheesecake to not crack or become rubbery. It also adds an even, slower heat source which helps when baking custards and cheesecakes.
Can you freeze a cheesecake? How long does it keep for?
You can freeze this cheesecake for up to a month. Wrap it in tin foil and store it in an airtight bag. You can defrost the cheesecake in the refrigerator overnight. Just take it from the freezer to the refrigerator and let it sit overnight.
Make-Ahead Cheesecake Recipe
This cheesecake can be made the day before. It’s always nice to get the dessert finished the day before a dinner party so you don’t have to worry about it. Just remove the cheesecake from the refrigerator 20-30 minutes before serving and add the fresh berries.
What does cheesecake taste like?
Cheesecake tastes like sweet cream cheese. A little tart, but sweeter. It has a light texture but it’s dense and creamy. It’s a wonderful dessert to serve. The seasonal fruit you serve it with will also alter the flavor. We love strawberries, blackberries, blueberries, or cherries.
More Desserts You’ll Love!
Homemade Brownies with Sour Cream Frosting
Also, try our goat cheese dip!
This really is the best cheesecake recipe! Let us know if you make it by leaving a comment and review below. We love to hear your thoughts!
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Goat Cheese Cheesecake Recipe
Ingredients
Graham Cracker Crust
- 1 3/4 cups graham cracker crumbs, you can use a small food processor, blender or smash them in a ziplock bag to make the crumbs even
- 3 tbsp sugar
- 1/2 tsp cinnamon
- 1/2 tsp salt
- 8 tbsp unsalted butter , melted
Goat Cheese Cheesecake Filling
- 20 oz cream cheese, must be room temp
- 8 oz goat cheese, must be room temp. Save 1 tbsp for sour cream topping if you want!
- 1 1/3 cup granulated sugar
- 1/2 tsp salt
- 4 eggs
- 1 cup heavy cream
- 1 tsp pure vanilla extract, or fresh vanilla bean paste
Sour Cream Topping
- 6 oz sour cream
- 1 tbsp goat cheese
- 2 tsp vanilla extract
- 2 tbsp powdered sugar
Optional Garnishes
- 8 figs, fresh
- 1/4 cup walnuts, chopped
- 2 tbsp honey
- 1 tbsp Grand Marnier
Instructions
Graham Cracker Crust
- In a food processor, add whole the graham crackers and pulse until fine.
- Add the crumbs, sugar, salt, and the melted butter in a bowl and mix together.
- In a buttered, round springform pan (this is super important to use) press the mixture down in an even layer. No need to push up on the sides, just one even layer on the bottom of the pan.
- Wrap the outside and bottom of the pan with tinfoil.
- Bake the crust for 10 minutes in a 350-degree oven
Cheesecake Filling
- Turn the oven to 325 degrees.
- Beat the room temp. cream cheese and goat cheese on medium (about 4 mins) until light and fluffy, scraping down the sides and bottom. Make sure to scrape down the sides and bottom often so there are zero clumps of cheese in the mixture.
- With the mixer running, add sugar and salt and continue to beat for another 4 mins.
- Beat in the vanilla and add eggs one at a time, beating full after each addition.
- Reduce speed to low and add heavy cream.
- Pour the batter over the baked crust, leaving a little room at the top for the cheesecake to rise.
- At this point, let do not scrape the bottom and sides of the bowl into the pan. You don't want any clumps or anything that wasn't fully mixed to go into the cheesecake. Allow what will naturally flow out of the bowl to go into the pan.
- Place the foil-wrapped pan in a larger roasting pan and pour warm water around the edges, halfway up to the springform pan, kind of like when you’re baking a soufflé.
- 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.
- Take it out and let it cool at room temperature, then place it in the fridge for at least 3 hours or overnight.
Sour Cream Topping
- In a small bowl, whisk ingredients together until smooth.
- When the cheesecake is cooled, spread a layer of the topping over the cheesecake.
Figs + Walnut Topping
- If you want to add figs to the top, slice them and toss with honey and Grand Marnier. Carefully place them over the top. Crumble walnuts over the top too.
- You can also use fresh raspberries or strawberries with this recipe.
this is over 800 calories a slice????? dammmmnnnnn it will be good LOL worth it!
Picked a bowl of fresh figs and had to try this recipe…..amazing
The only issue was the size of the springform pan was not listed so I went with a 9” and had to bake closer to 1 1/2 hours.
I’m excited to try this recipe. Do you know the Net Weight for this finished product?
Happy you want to try it! We do not know the wight, sorry!
I made this cheesecake and it was fantastic! I did alter the recipe slightly to make it keto friendly. The only substitutions I had to make was I traded allulose for the sugar and pecan flour for the Graham cracker. I also added the zest of one lemon to the filling and topped the cheesecake with fresh berries. I also omitted the cinnamon since I made it lemon berry. It was absolutely the best cheesecake I’ve ever had, keto or not. Thank you so much for this yummy recipe! I really wanted the figs! They look so beautiful but they’re not keto?
So glad it worked for you and that you were able to make it keto friendly!!
Goodness, that cheesecake looks gorgeous!
Absolutely gorgeous photos…and sounds super interesting and good!
woww great post good luck
How lucky your friends are for having such a thoughtful friend like yourself! It looks delicious, and beautiful too!