For The Glutton’s
Raspberry Goats Cheesecake
It’d been too long since I’d made a Goat’s Cheese cheesecake. The texture and flavour are so beautiful, and sometimes you want a dessert that’s a little less sweet.
- 2 cups graham cracker crumbs
- 3 tbsp butter
- 1/2 tsp salt
- 1 tsp sugar
- 1 1/2 8oz pkg cream cheese, room temp
- 4oz Goats Cheese
- 1/3 cup lemon juice
- 1 1/2 cup caster sugar
- 1 tbsp cornflour
- 1 tbsp thickened cream
- 1/2 tsp cream of tartar
- 1/2 tbsp vanilla
- 3 eggs, room temp
- 2 tbsp greek yogurt
For Raspberry Sauce
- 1.5 cup raspberries (frozen or fresh)
- 1 tbsp powdered sugar
- 1 tbsp water
- Fresh mint leaves
Place rack in centre of oven and preheat to 350F (176C).
Grease springform pan. You can use whichever size you’d like, just take into account: the bigger the pan, the thinner the cake, the shorter the cooking time .
Using a food processor or a bag and rolling pin, make fine crumbs out of your cookies. Melt the butter in pan over medium heat. Combine the two in a large bowl, add salt and sugar, stir. Press into pan bottom, and slightly up the sides. Bake 10 min.
Remove from oven and reduce heat to 320F (150C). Allow crust to cool.
Cream the cream cheese with hand mixer until smooth and creamy (no lumps), then add the goats cheese and blend again. Add sugar, blend 2 min. Scrape sides of bowl and blend for another 2 min. Salt, cornflour, cream of tartar, blend, scrape. Vanilla, blend, scrape. Greek yogurt, blend, scrape. Lemon juice, blend, scrape. Beat in eggs and yolk, one at a time, scrape and blend again. Bake for 45-55 minutes, or until the top is golden brown. The greek yogurt keeps the cake very moist, so a water bath is not necessary. I have never use one, not worth the risk of the leaks, and the cakes will never be dry. I promise.**
While the cheesecake is in the oven, place your raspberries in a small saucepan over medium heat. Cook down until it’s nearly smooth. Whisk in powdered sugar and water
After the 45 min, shut the oven off, open the door, but leave the cake in. Cheesecake doesn’t like quick temperature changes (makes it crack). After a few minutes, pull it out of the oven and onto a cooling rack. Run a knife between the cake and the side of the pan to further prevent cracking (cake contracts when cooling). Slice, plate, and garnish with raspberry sauce and mint leaf.
**I normally use a springform pan for my cheesecakes, however, I didn’t have one on hand while making this, so I used a loaf tin instead! I just lined it with baking paper, which made getting it out a treat. I enjoyed the different look for this cheesecake, and recommend giving it a shot. As far as time and temp goes, it should be around the same. Just keep an eye on the top, keep the heat low, and remove it from the oven when the top is golden and middle no longer jiggles.