Description
Creamy raspberry goat cheese cheesecake delivers a luxurious dessert experience that balances tangy goat cheese with sweet raspberry swirls. Delicate graham cracker crust and silky filling promise pure indulgence for passionate dessert enthusiasts.
Ingredients
Scale
Main Ingredients:
- 16 ounces (454 grams) goat cheese, softened
- 8 ounces (227 grams) cream cheese, softened
- 3 large eggs
- 2 cups fresh raspberries
Crust Ingredients:
- 1.5 cups graham cracker crumbs
- 0.5 cup unsalted butter, melted
- 0.25 cup granulated sugar
- Pinch of salt
Flavoring and Topping Ingredients:
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 0.5 cup sour cream
- Zest of 1 lemon
- 0.25 cup granulated sugar
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch (optional)
Instructions
- Craft a buttery foundation by combining graham cracker crumbs with melted butter, sugar, and salt. Press the mixture firmly into a 9-inch springform pan, creating an even layer. Bake at 350F (175C) for 10 minutes, then allow to cool completely.
- Create a silky filling by whipping goat cheese and cream cheese until ultra-smooth. Gradually incorporate sugar, then add eggs individually, ensuring each is fully integrated. Fold in vanilla, sour cream, and lemon zest, mixing until the texture becomes uniform and velvety.
- Gently pour the creamy filling over the cooled crust, maintaining a level surface. Bake for 50-60 minutes at 350F (175C), watching for slightly wobbly center and set edges. After baking, crack the oven door open and let the cheesecake rest for one hour to prevent cracking.
- Refrigerate the cheesecake for a minimum of 4 hours, allowing it to firm and develop deep flavors. Meanwhile, prepare the raspberry topping by simmering raspberries with sugar and lemon juice in a saucepan. Cook until the berries break down and release their juices. Optional: Thicken with cornstarch if desired.
- Once the cheesecake is thoroughly chilled, spread the cooled raspberry compote evenly across the surface. Return to the refrigerator for an additional 30 minutes before serving to allow the topping to set.
Notes
- Swap graham crackers with gluten-free alternatives like almond flour or oat cookies for those with gluten sensitivities.
- Use room temperature ingredients to ensure smooth, lump-free cheesecake filling and prevent cracking during baking.
- Wrap the springform pan in aluminum foil to prevent water seepage if using a water bath for more even baking and preventing surface cracks.
- Incorporate fresh or frozen raspberries directly into the cheesecake batter for bursts of fruity flavor throughout the dessert.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 300
- Sugar: 24 g
- Sodium: 150 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 70 mg