Why You’ll Love Raspberry Goat Cheese Cheesecake Recipe

This isn’t your average cheesecake. The addition of goat cheese brings a unique tang that pairs beautifully with the fruity raspberry swirl, creating a depth of flavor that’s both unexpected and luxurious. The homemade cookie crust adds a delightful crunch and sweetness that complements the creamy filling. It’s ideal for anyone looking to elevate their dessert game with something a little different, but still incredibly satisfying. Whether you serve it at a holiday dinner or a weekend brunch, it’s bound to impress.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the crust:
1 cup + 3 tbsp unsalted butter, room temperature
1/2 cup sugar
3 tbsp honey
2 cups all-purpose flour
Pinch of salt

For the raspberry swirl:
2 tsp cornstarch
1 tsp fresh lemon juice
1 tbsp warm water
2 cups raspberries
2 tbsp sugar

For the goat cheese cheesecake filling:
16 oz cream cheese, room temperature
12 oz goat cheese, room temperature
4 oz mascarpone cheese, slightly softened
1 1/2 cups sugar
1 cup sour cream
2 tsp vanilla
4 large eggs

Additional:
Honey, for serving (optional)

Directions

Make the crust:
In a large bowl, cream together the butter, sugar, and honey until light and fluffy. Mix in the flour and a pinch of salt until a dough forms. Shape the dough into a log and freeze until firm. Slice into cookies, bake until golden, and then crush into crumbs. Press the crumbs into the bottom of a springform pan and bake at 350°F for 10 minutes. Let cool.
Prepare the raspberry swirl:
Dissolve the cornstarch in lemon juice and warm water. In a saucepan over medium heat, cook the raspberries with sugar until they begin to break down. Stir in the cornstarch mixture and continue to cook until thickened. Puree the mixture and strain to remove seeds. Set aside to cool.
Make the cheesecake filling:
Beat cream cheese, goat cheese, and mascarpone together until smooth and fluffy. Add the sugar, sour cream, and vanilla extract, and mix until fully combined. Add the eggs one at a time, beating well after each.
Assemble the cheesecake:
Pour the cheesecake filling over the cooled crust. Spoon the raspberry puree on top in small dollops, then use a knife or skewer to swirl it gently into the batter.
Bake:
Place the springform pan in a water bath and bake at 350°F for 1 hour. After baking, turn off the oven and leave the cheesecake inside for another hour with the door slightly open. Remove and chill overnight in the refrigerator.
Serve:
Slice and serve chilled, with a drizzle of honey on top if desired.

Servings and timing

Yield: 12–14 slices
Prep Time: 1 hour 15 minutes
Cook Time: 2 hours 40 minutes
Total Time: 3 hours 55 minutes, plus cooling and chilling time

Variations

Berry Blend Swirl: Use a combination of strawberries, blueberries, and raspberries for a mixed berry swirl.
Herb-Infused Honey: Add a touch of rosemary or thyme to your honey drizzle for a subtle savory twist.
Gluten-Free Option: Use gluten-free flour or cookies for the crust if you want to make this gluten-free.
Nut Crust Substitute: Replace the cookie crust with a crust made of crushed almonds or pecans for a nutty base.
Citrus Twist: Add some orange zest to the cheesecake filling for a brighter flavor.
Mini Cheesecakes: Make individual portions using a muffin tin for easier serving.
Chocolate Drizzle: Drizzle dark chocolate over the top for a rich contrast to the tartness of the goat cheese and raspberries.
Vanilla Bean: Use real vanilla bean instead of extract for a deeper flavor.
Savory Edge: Add a tiny pinch of black pepper or fresh thyme to the raspberry swirl to bring out the goat cheese tang.
Lighter Version: Use low-fat cream cheese and Greek yogurt in place of sour cream to cut down on richness.

Storage/Reheating

Store leftover cheesecake tightly wrapped or in an airtight container in the refrigerator for up to 5 days. For longer storage, you can freeze individual slices by wrapping them tightly in plastic wrap and foil, then placing them in a freezer-safe bag or container for up to 2 months. To serve, thaw overnight in the refrigerator. This cheesecake is best served chilled and does not require reheating.

FAQs

How does goat cheese change the flavor of cheesecake?

Goat cheese adds a tangy, earthy flavor that balances the sweetness of the cheesecake, giving it a more complex and sophisticated taste.

Can I use frozen raspberries for the swirl?

Yes, frozen raspberries work well. Just thaw them completely and drain any excess liquid before cooking.

Can I make this cheesecake ahead of time?

Absolutely. This cheesecake actually benefits from chilling overnight, making it a great make-ahead dessert.

Do I have to use a water bath?

While not strictly required, using a water bath helps prevent cracking and ensures even baking.

What’s the best way to swirl the raspberry puree?

Drop small spoonfuls of the puree on top of the filling and use a skewer or knife to gently swirl it in for a marbled effect.

Can I substitute the goat cheese?

You can substitute it with more cream cheese if preferred, but you’ll lose the unique tangy flavor goat cheese brings.

How do I know when the cheesecake is done?

The edges should be set but the center should still have a slight jiggle. It will continue to firm up as it cools.

What kind of honey pairs best with this cheesecake?

A mild clover or wildflower honey works best so it doesn’t overpower the other flavors.

Can I skip the mascarpone?

Yes, but mascarpone adds richness. If omitting, you can replace it with additional cream cheese.

How can I prevent my cheesecake from cracking?

Make sure to use a water bath, avoid overmixing the batter, and let it cool gradually in the oven after baking.

Conclusion

Raspberry Goat Cheese Cheesecake is a beautiful, creamy dessert with a tangy twist that elevates it beyond the ordinary. With its bold flavors, rich texture, and striking appearance, it’s a memorable treat perfect for any gathering or celebration. Whether you’re a cheesecake lover or looking to try something new, this recipe promises to impress.

Raspberry Goat Cheese Cheesecake