Goat cheese cheesecake, made with tangy goat cheese and honey, is a decadent variation of the classic dessert. It pairs perfectly with a graham cracker crust and will have you reaching for seconds in no time.
Goat Cheese Cheesecake
Updated on Dec. 03, 2024
Cheesecake is one of those iconic desserts you may reserve for ordering from a restaurant because it seems too daunting to make in your kitchen. And while it does take some attention and time, baking a cheesecake at home—whether a classic New York-style or another one of our favorite cheesecake recipes—is totally worth it. Enter our goat cheese cheesecake! It’s the perfect dessert to wow your dinner guests.
This twist on a classic cheesecake uses fresh goat cheese and honey for a tangy and extra-creamy base. The graham cracker crust pairs perfectly with the honey, but you can add other flavors (think nuts!) for a flavor boost. As with similar recipes, you’ll make the crust, create a creamy base and bake the cheesecake in a water bath.
This cheesecake with goat cheese is elegant and delicious, even if you’re not a goat cheese lover. You’ll be so happy to have this alternative flavor in your bag of cheesecake tricks!
Ingredients for Goat Cheese Cheesecake
- Fresh goat cheese: Fresh goat cheese—also known as chevre—lends a lighter texture and subtly zesty flavor to this cheesecake. If you’re not a goat cheese lover, stick with a more traditional cream cheese cheesecake recipe.
- Cream cheese: Let the cream cheese sit at room temperature so it can be easily whipped with the goat cheese.
- Graham cracker crumbs: If you can’t find graham cracker crumbs, simply put some graham crackers in a food processor and process them until they’re fine crumbs.
- Honey: Honey, which goes perfectly with goat cheese, is used as a sweetener in the base and can also be drizzled on top as a garnish.
- Sugar: Granulated sugar adds sweetness and structure.
- Butter: Mix melted butter with the graham cracker crumbs to make the crust for this cheesecake with goat cheese.
- Eggs: Eggs help the cheesecake firm up. As with the cream cheese, you want to use room-temperature eggs so they blend well.
- Sour cream: Many cheesecake recipes use sour cream as a tangy addition to the base. Full-fat sour cream will always taste better than low-fat, but you can swap the two.
- Cornstarch: Adding cornstarch to the base helps prevent cracking while the cheesecake bakes.
- Lemon: A little lemon balances the sweetness here.
- Vanilla: Vanilla extract adds a subtle but essential flavor.
Directions
Step 1: Prepare the pan
Preheat the oven to 350°F. Wrap the bottom half of a 9-inch springform pan with three layers of aluminum foil and set aside.
Step 2: Make the crust
In a large bowl, combine the graham cracker crumbs, sugar and melted butter; mix well.
Press the crumbs into the bottom of the prepared pan and about 1 inch up the sides. Place the pan on a baking sheet and bake the crust until lightly browned, 8 to 10 minutes. Allow to cool completely.
Step 3: Make the filling
Increase the oven temperature to 450°. In a large bowl, beat the cream cheese on medium speed until it’s smooth, four to five minutes. Reduce the mixer speed to medium-low and add the sugar, beating until fluffy. Add the goat cheese, sour cream, honey, cornstarch, lemon juice and vanilla. Beat for one to two minutes, until smooth and fluffy.
Add the eggs, one at a time, until incorporated.
Pour the filling over the cooled crust.
Step 4: Create a water bath
Place the springform pan in a larger baking pan. Add 1 inch of hot water to the larger pan, creating a hot water bath for the cheesecake.
Editor’s Tip: If you’re worried about spilling the hot water, you can wait until the cheesecake is in the oven and then carefully pour the water into the larger pan.
Step 5: Bake the cheesecake
Bake the cheesecake for 15 minutes. Then, decrease the oven temperature to 225° and bake until just set, 45 to 55 minutes longer. Turn off the oven, open the oven door, and let the cheesecake sit for 30 minutes or until the center sets completely.
Editor’s Tip: You need to crack the oven door only 1 to 2 inches. If it doesn’t stay open by itself, prop it open with the end of a wooden spoon or a kitchen towel.
Step 6: Refrigerate and serve
Remove the cheesecake from the oven and refrigerate it overnight, covering it only after it cools. To serve, run a knife around the sides of the pan to release the cheesecake, then carefully remove the rim of the springform pan. Serve drizzled with honey if desired.
Goat Cheese Cheesecake Variations
- Add fruit: Cheesecake with goat cheese goes beautifully with sliced fruit on top, especially ripe figs, different berries or cinnamon-baked apple slices. You could also top the goat cheese cheesecake recipe with any type of fruit compote already in your pantry.
- Drizzle on a sauce: Drizzle on salted caramel sauce, dulce de leche or cajeta for an even more decadent twist.
- Try a different crust: Try changing up the crust by adding nuts, like pistachios or walnuts, to the graham crackers. Or, skip the graham crackers altogether and use a cookie, like amaretto cookies, gingersnaps or vanilla wafers.
- Change up the flavors: Personalize your goat cheese cheesecake by adding whatever flavors you think will complement the goat cheese and honey. Some citrus juice and zest, whether lemon, lime or orange, would be a lovely addition. A swirl of caramel and some sea salt would also go great. You could even add an herb like basil or tarragon for a slightly savory addition.
How to Store Goat Cheese Cheesecake
You can store your goat cheese cheesecake in the fridge, wrapped tightly in storage wrap or in an airtight container so it doesn’t dry out. It will last up to five days.
Can you freeze goat cheese cheesecake?
To freeze cheesecake, wrap it tightly in storage wrap and a layer of foil so it doesn’t get freezer burn. Thaw it overnight in the fridge when you’re ready to enjoy it again.
Goat Cheese Cheesecake Tips
How do you prevent cracks in the top of goat cheese cheesecake?
There are a few ways to avoid the dreaded cracked cheesecake. The first rule is not to overbake it; the wobble test is the best way to know if a cheesecake is done baking. Also, when it’s time to release the cake from the pan, don’t forget to run a knife around the edge of the pan to loosen the cake; the cheesecake contracts as it dries and will crack if it’s stuck to the sides of the pan. If your cheesecake cracks, don’t fret! It’s still delicious, and you can always cover any cracks with a layer of fruit or glaze.
How do you get a clean slice of cheesecake?
To cut a perfectly clean slice of cheesecake, make sure the cake comes straight from the fridge so it’s nice and cold. Run your knife under warm water and quickly dry it before cutting. The warm knife will slice easily through the cake. Between slices, run the knife under warm water and dry it again.
What can you serve with a goat cheese cheesecake recipe?
Serve this goat cheese cheesecake with a tray of fresh fruit, or even with some compote or jam to drizzle on top. The cheesecake would go beautifully on a spread of holiday treats alongside a warm drink like hot cocoa or tea.
Goat Cheese Cheesecake
Prep Time
40 min
Cook Time
55 min
Yield
12 servings
Ingredients
- 1-1/2 cups graham cracker crumbs
- 2 tablespoons sugar
- 1/4 cup butter, melted
- FILLING:
- 1 package (8 ounces) cream cheese, softened
- 1/2 cup sugar
- 2 large eggs, room temperature
- 8 ounces fresh goat cheese
- 1/2 cup sour cream
- 1/2 cup honey
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
- 2 teaspoons vanilla extract
- Honey, optional
Directions
- Preheat oven to 350°. Wrap the bottom half of a 9-in. springform pan with 3 layers of aluminum foil, set aside.
- In a large bowl, combine graham crackers, sugar and melted butter. Press crumbs into the bottom of prepared pan and about 1 inch up the sides. Place on baking sheet, bake until lightly browned, 8-10 minutes. Cool completely.
- Increase oven temperature to 450°. In a large bowl, beat cream cheese on medium speed until smooth, 4-5 minutes. Reduce mixer speed to medium-low; add sugar and beat until fluffy. Beat in goat cheese, sour cream, honey, cornstarch, lemon juice and vanilla until smooth and fluffy, 1-2 minutes. Add eggs, one at a time, until incorporated. Pour filling over cooled crust. Place springform pan in a larger baking pan; add 1 in. of hot water to larger pan.
- Bake 15 minutes. Decrease oven temperature to 225°; bake until just set, about 45-55 minutes. Turn oven off and open the oven door; let cheesecake sit 30 minutes, or until center is completely set. Remove from oven, refrigerate overnight, covering when completely cooled.
- Loosen sides from pan with a knife. Remove rim from pan and serve. If desired, drizzle with honey.
Nutrition Facts
1 slice: 305 calories, 17g fat (9g saturated fat), 80mg cholesterol, 239mg sodium, 35g carbohydrate (26g sugars, 0 fiber), 5g protein.
Loading Popular in the Community
Upgrade your traditional cheesecake by adding in goat cheese! This simple ingredient adds creaminess and complex flavors for a lovely taste in every bite. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Recipe Creator
Loading Reviews
