This holiday season, Vasili and I teamed up to create a series featuring one sweet and one savory recipe both using goat cheese. The series is posted on The Savvy Couple blog, but we’re sharing the recipes here as well! If you missed the first half last week, you can find Vasili’s recipe for Goat Cheese and Cherry Bites here. Next up is the sweet recipe, perfect for any New Year’s Eve events you have this weekend!
Why Goat Cheese?
Never had a cheesecake made with goat cheese before? I hadn’t either until I tried this recipe! I know it sounds a little strange and unconventional, but trust me on this one. The tartness of the goat cheese and the sweetness of the cranberries balance each other perfectly, and the result is much richer than a standard cream cheese cheesecake. I experimented with the original recipe by opting for a gingersnap crust instead of the traditional graham cracker. Gingersnaps add spices that taste more like the winter season to me and this is a perfect holiday dessert after all.
If you’ve never attempted baking a cheesecake before, don’t be nervous! The only unusual thing about it is that you need a springform pan, but it’s easy to find one in any grocery store or even on amazon. The benefit of a springform pan is that it opens from the sides so that you’re not flipping your cake over to remove it from the pan. This is necessary with a cheesecake because the delicate crust will crumble if flipped over or handled.
Don’t forget that as is the case with most of our recipes, this is easily adaptable if you aren’t a fan of cranberries. You can of course opt to forgo the cranberry topping altogether, or substitute a different fruit if you prefer! Keep in mind that a cheesecake has to refrigerate for several hours (or overnight) before serving, so be sure to plan ahead for this recipe.
- 2 cups finely ground gingersnap cookie crumbs
- 1/4 cup brown sugar
- 1/2 cup butter (melted)
- 8 oz cream cheese (room temperature)
- 12 oz goat cheese (room temperature)
- 1 ½ cups sour cream
- 4 eggs
- 1 cup sugar
- 2 tsp vanilla extract
- 1 bag cranberries
- 1 cup sugar
- 1 cup water
- 2 tbsp cornstarch
- Preheat the oven to 350 degrees F and butter a 9-inch springform pan.
- To make the crust: Stir all of the ingredients together in a large bowl. Press the crumb mixture onto the bottom and part way up the sides of the pan.
- To make the filling: Beat the cream and goat cheeses in the bowl of an electric stand mixer with the paddle attachment until light and fluffy. Add the sour cream and beat to combine.
- Add the eggs, 1 at a time, beating after each egg is added, until thoroughly combined. Beat in the sugar and vanilla until just combined.
- Pour the filling into the prepared crust. Put on a baking sheet in the preheated oven and bake for 55 to 60 minutes. Rotate the baking sheet halfway through the cooking process.
- For the topping: put all ingredients in a medium saucepan over high heat. Bring to a boil stirring often and then reduce heat and simmer for 5-10 minutes until thickened.
- Refrigerate cheesecake and topping overnight (or until fully chilled) and then pour topping over cheesecake, cut and serve.
Recipe adapted from Food Network