Scottie's Goat Cheese Cheesecake

Cook Time:{} 1 hr 10 min{}{}{}{}{} Serves:{}8-10

  • 2 cups gingersnap crumbs
  • 6 tablespoons melted butter
  • 1/4 cup sugar
  • 2 (8-ounce) packages (room temperature) cream cheese
  • 12 ounces goat cheese
  • 12 ounces sour cream (or you can use creme fraiche)
  • 2 teaspoons vanilla extract
  • 4 eggs (add 1 at a time)
  • 1 cup sugar
  • 2 tablespoons of lemon juice or zest from 1 lemon
  • 9-inch spring-form pan or 2 dozen cupcake-style pan.

Preheat the oven to 350 degrees F and spray pan with non-stickspray or butter.

Crust:{} Stir all of the ingredients together in alarge bowl. Press the crumb mixture into the bottom of your chosen pan andpress crumbs halfway up the sides of the pan or cupcake tins (you can use foilinserts).

Filling:{} Add cream cheese, goat cheese and vanilla tolarge bowl and mix with beater or an electric stand mixer with the paddleattachment until light and fluffy. Add the sour cream and beat to combine. Addthe eggs, 1 at a time, beating after each egg is added, until thoroughlycombined. Beat in the sugar and lemon until just combined.

Pour the filling into the prepared crust. Put on a baking sheet (unlessmaking cupcake style) in the preheated oven and bake for 55 to 60 minutes or35-40 minutes for cupcake size. Rotate the baking sheet halfway through thecooking process. If the cheesecake starts to color, tent the pan with aluminumfoil until done. Test with a toothpick inserted close to center.{} If it comes out mostly dry, it is done.

Remove the cheesecake from the oven and let it cool completely beforeserving.{} Recommended that you then placein refrigerate overnight (or several hours) before serving. Cut the cake intowedges and serve with your favorite fruit or whipped cream.

close video ad
Unmutetoggle ad audio on off