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An overhead shot of three slices of honey goat cheese cheesecake on small white plates on a green napkin

Honey Goat Cheese Cheesecake

by 12 Kitchens
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.
5 from 2 votes
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Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 40 minutes
Category Desserts & Frozen Treats
Difficulty Easy
Servings 10 Slices
Calories 310 kcal

Equipment

  • Hand or stand mixer
  • 8" Springform pan

Ingredients
 
 

Graham Cracker Crust

  • 1 cup Graham cracker crumbs
  • 1 Tbs Granulated sugar
  • 4 Tbs Butter, unsalted melted

Honey Goat Cheese Cheesecake

  • 226 g Cream cheese room temperature
  • 226 g Goat cheese room temperature
  • 124 g Granulated sugar
  • 1 Tbs Cornstarch
  • 24 g Honey
  • 2 ea Whole eggs
  • ½ ea Lemon juice with the zest

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.
  • Pour into your cake pan and bake in a water bath for about 1 hour 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.

Nutrition

Calories: 310kcalCarbohydrates: 26gProtein: 7gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.2gCholesterol: 52mgSodium: 274mgPotassium: 60mgFiber: 0.3gSugar: 21gVitamin A: 774IUVitamin C: 0.03mgCalcium: 72mgIron: 1mg
Keyword Classic twist, cozy recipes, Easter dessert, Nut free recipes, Spring Baking
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