Honey Goat Cheese Cheesecake
If you like exciting twists to classic recipes then you have to try the best honey goat cheese cheesecake out there! Classic New York style cheesecake complete with graham cracker crust, complimented with flavorful goat cheese and sweet honey, this luscious dessert will soon become your favorite and a staple on your spring baking list.
Equipment
- Hand or stand mixer
- 9" Springform pan
Ingredients
Graham Cracker Crust
- 1½ cup Graham cracker crumbs
- 1½ Tbs Granulated sugar
- 6 Tbs Butter, unsalted melted
Honey Goat Cheese Cheesecake
- 339 g Cream cheese room temperature
- 339 g Goat cheese room temperature
- 186 g Granulated sugar
- 1½ Tbs Cornstarch
- 36 g Honey plus extra for garnish
- 3 ea Whole eggs
- ½ ea Lemon juice with the zest
- Honeycomb for optional garnish
Instructions
To prepare the graham cracker crust
- Preheat the oven to 350℉ and prepare your springform pan with pan spray and lined with parchment.
- Combine all three ingredients and a bowl and mix thoroughly.
- Firmly press into the bottom of the cake pan and bake for 10 minutes. Reduce temperature to 250℉.
To prepare the honey goat cheese cheesecake
- Using the paddle for a stand mixer or the beaters for a hand mixer, cream the cream cheese on medium speed until super creamy and lump free.
- Scrape down the bowl and attachment and cream on high speed for 60 seconds.
- Add in the goat cheese and continue to cream on medium speed until creamy and lump free.
- Scrape down the bowl and attachment and cream on high speed for 60 seconds.
- Whisk together the sugar with the cornstarch then add that mixture plus the honey to the cheeses. Cream on medium speed until creamy and lump free.
- Scrape down the bowl and attachment and cream on high speed for 60 seconds.
- Add in the eggs with lemon juice and zest and continue to cream on medium speed until cream and lump free.
- Scrape down the bowl and attachment and cream on high speed for 60 seconds.
- Before adding the batter to the pan, wrap the bottom in tin foil ensuring it comes high enough on the sides that water will not seep in. This will prevent any water from sneaking in the springform pan and making your crust soggy. Skip this step if you are not using a springform pan.
- Pour into your cake pan and bake in a water bath for about 90 minutes or until the center has a slight jiggle and has an internal temperature of 150℉.
- Allow to cool until cold in the fridge before removing from pan and serving. Slice using a wet, hot knife and serve with a drizzle of honey and/or a piece of honeycomb.
Nutrition
Calories: 347kcalCarbohydrates: 30gProtein: 8gFat: 22gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.2gCholesterol: 58mgSodium: 308mgPotassium: 67mgFiber: 0.4gSugar: 23gVitamin A: 848IUVitamin C: 0.03mgCalcium: 77mgIron: 1mg
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