This is a different spin on cheesecake that I'll bet you've never had before. Instead of your classic cheese cake made with cream cheese, this recipe combines two of my favorite cheeses- cream cheese and GOAT CHEESE! Goat cheese has fewer calories than cow's cheese and is richer in essential vitamins and minerals. The flavor of the goat cheese mixed with cream cheese adds a rich and textured profile to your cheesecake and will really wow your tastebuds. Follow my easy recipe for home made graham crackers to make the crust! For mini cheesecakes, you can make this recipe in muffin tins.
Orly's Gluten Free Goat Cheese Cheesecake with Raspberry Sauce
Recipe yeilds one 9-inch cake
2 cups gluten free graham cracker crumbs
6 tablespoons melted butter, plus extra butter for pan
1/4 cup sugar
2 (8-ounce) packages cream cheese, at room temperature
1 (12-ounce) log goat cheese
12 ounces sour cream
1 cup sugar
2 teaspoons vanilla extract
1 and 2/3 cups fresh or frozen raspberries
1/2 Tbsp lemon juice
1 cup powdered sugar
Heat: Preheat the oven to 350 degrees F. Butter or oil-spray a 9-inch springform pan.
Make the Crust: Stir all of the ingredients together in a large bowl. Press the crumb mixture onto the bottom and about halfway up the sides of the pan.
Make the Filling: In the bowl of your stand mixer with the paddle attachment, starting on low speed and increasing to medium-high, beat the cream cheese and goat cheese until light and fluffy, about 3 minutes. Add the sour cream and beat to combine. Add the eggs, 1 at a time, beating after each egg is added, until thoroughly combined. Beat in the sugar and vanilla until just combined. Pour the filling into the prepared crust.
Bake: Put on a baking sheet in the preheated oven and bake for 50 to 60 minutes. After 25 minutes, rotate the baking sheet to ensure even baking of the crust. Remove the cheesecake from the oven and let it cool completely. It is best to refrigerate overnight before serving. Cut the cake into wedges and serve with raspberry sauce.
Make the Sauce: In medium saucepan over low heat, stir together raspberries, powdered sugar, and lemon juice. Heat, stirring often, until raspberries begin to release juice. Raise heat to medium-high and simmer, stirring occasionally, until slightly thickened, about 2 minutes. Strain sauce through fine-mesh sieve, to extract all liquid.