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Goat Cheese Cheesecake

5 from 1 vote
This goat cheese cheesecake is a slight variation of the standard cheesecake recipe that substitutes goat cheese for the more typical sour cream for a richer, less overtly sweet flavor.
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Prep Time 1 hour
Cook Time 1 hour
Total Time 8 hours
Servings: 5 people
Course: Dessert
Ingredients Method

Ingredients
  

For the Graham Cracker Crust
  • 1 ½ cups graham cracker crumbs (about 12 sheets)
  • 5 tbsp unsalted butter, melted
  • ¼ cup granulated sugar
  • ⅛ tsp salt
For the Filling
  • 32 ounces cream cheese
  • ¼ cup soft goat cheese
  • 3 eggs
  • 1 cup granulated sugar
  • 1 tsp vanilla extract
  • 1 tsp lemon juice

Method
 

For the Crust
  1. Use a food processor to pulse the graham crackers into crumbs. Alternatively, if you don't have a food processor, you can place the graham cracker sheets into a ziploc bag, seal it, and roll over the bag with a baking pin to crumble them.
  2. Mix the graham cracker crumbs in a large bowl with the melted butter, sugar and salt, until well combined.
  3. Press the mixture into your springform pan, using the bottom of a measuring cup to flatten and smooth the crust across all surfaces.
  4. Bake for about 10 minutes, or until the crust is set. Remove the pan from the oven and set aside.
For the Cheesecake
  1. In the bowl of a stand mixer, use the paddle attachment on medium speed to beat the cream cheese and sugar until smooth, for about 1 minute.
  2. Reduce the speed of the mixer to low and add in the goat cheese, stirring until just combined. Carefully incorporate the vanilla extract and lemon juice.
  3. Keeping the mixer on low speed, add in each of the eggs one at a time, beating after each new addition until just incorporated. Be very careful not to overmix at this point.
  4. Pour the mixture into the graham cracker crust. Wrap the bottom of the springform pan in aluminum foil to prevent leakage in the water bath.
  5. Prepare the water bath by pouring boiling water into a roasting pan, filling it so that it is covered by roughly 1 inch of water across. Place the cheesecake pan into the roasting pan, and bake at 325° for about 1 hour, or until the cheesecake is just set.
  6. Turn off the oven and open the door, leaving it ajar, leaving the cheesecake to cool in the oven for about an hour. After the hour is up, remove the cheesecake and cool it for another hour at room temperature. Chill the cheesecake for at least 5 hours in the fridge, or overnight.