Goat Cheese Cheesecake
Makes one 9” cake
2 c. chocolate cookie crumbs
½ c. melted butter
4 large eggs, separated
1 lb. cream cheese
8 – 12 oz. firm mild goat cheese, room temperature
1 c. sugar
1 tsp. lemon zest
1 Tbs. vanilla extract
1/4 c. heavy cream
Directions
CRUST:
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Preheat the oven to 350 deg. F.
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In a food processor blend the cookies to fine crumbs. Slowly add the warm butter until the mixture is the texture of wet sand.
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Press crumbs on the bottom of a 9-inch springform pan.
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Bake until fragrant, 15 to 20 minutes. Cool to room temperature.
FILLING:
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Preheat the oven to 300 deg. F. In a medium bowl, beat egg whites to soft peaks. Set aside.
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With an electric mixer, beat together the cream cheese and goat cheese until smooth. Gradually add sugar and beat on medium speed until mixture is smooth.
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Reduce speed to low and add egg yolks, one at a time. Add zest and vanilla and beat until just incorporated. Stir in cream until just incorporated.
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Gently fold whipped egg whites into the cheese mixture. Pour into the prepared crust. Bake on center rack for 1 1/2 hours (edges will be firm, but center will be almost set and jiggle slightly).
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Run small paring knife around inside edge of pan to a ½” depth to loosen sides of the cake. Cool on a cooling rack to room temperature. Cover with plastic wrap and chill for at least 6 hours.
Recipe courtesy of Christina Dimacali of Clean Your Plate, Philadelphia
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