Last weekend a bunch of gals were coming over to chat and drink some wine. I planned a quick array of things to nosh on — cheese, crackers, grapes, strawberries, etc. — but really wanted to make something. That's when I remembered the Goat Cheese Cheesecake that TeamSugar member Mokona posted a few weeks ago. Goat cheese + cheesecake? How come I hadn't tried it already?
The flavor was sweeter than I anticipated, but the lemon really balanced out the "goatiness." The crust — which is made from Animal Crackers — also added the perfect texture and flavor. If you're looking to stray from the classic recipe — and I highly recommend that you do — then give this one a try! For the recipe,
Lemon Goat Cheese Cheesecake
Crust from Cook's Illustrated Fall Entertaining
5 oz Animal Crackers
3 tbsp sugar
4 tbsp unsalted, butter, melted and warm
- Adjust oven rack to lower-middle position and heat oven to 325 degrees.
- In food processor, process cookies to fine, even crumbs, about 30 seconds (you'll have about 1 cup). Add sugar and pulse two or three times to incorporate.
- Add warm melted butter in slow, steady stream while pulsing; pulse until mixture is evenly moistened and resembles wet sand, about ten 1-second pulses.
- Transfer mixture to 9-inch springform pan; using bottom of ramekin or dry measuring cup, press firmly and evenly into pan bottom, keeping sides as clean as possible.
- Bake until fragrant and golden brown, 15 to 18 minutes. Cool on wire rack to room temperature, about 30 minutes. When cool, wrap outside of pan with two 18-inch-square pieces heavy-duty foil.
2 (8-ounce) packages cream cheese, cut into pieces
3 (4-ounce) packages fresh goat cheese, crumbled
2 teaspoons finely grated lemon zest
2 tablespoons fresh lemon juice
1 1/2 teaspoons vanilla extract
1 1/4 cups sugar
- Preheat to 325F.
- Place cream cheese, goat cheese, lemon zest, lemon juice and vanilla in a large mixing bowl. With an electric hand mixer, beat until just smooth, scraping down sides of the bowl as needed.
- In two or three additions, beat in sugar until mixture is creamy. Add eggs, one at a time, beating and scraping down sides of the bowl after each addition. Continue to beat until mixture is very smooth.
- Pour batter into prepared crust.
- Bake until edges of cheesecake look set and the center is still soft and slightly jiggly, 50 to 60 minutes.
- Place pan on a rack to cool completely in the pan. Then cover and refrigerate for at least 6 hours or overnight.
Note: My cheesecake cracked on the one side. Instead of panicking, I sliced some figs, and covered the crack. Voila! Crisis averted!