Description
This Raspberry Goat Cheese Cheesecake combines the tangy richness of goat cheese with a sweet raspberry swirl and a honey-infused shortbread crust. It’s a luxurious dessert perfect for special occasions.
Ingredients
- 1 cup + 3 tbsp unsalted butter, room temperature
- 1/2 cup sugar
- 3 tbsp honey
- 2 cups all-purpose flour
- Pinch of salt
- 2 tsp cornstarch
- 1 tsp fresh lemon juice
- 1 tbsp warm water
- 2 cups raspberries
- 2 tbsp sugar
- 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 extract
- 4 large eggs
- Honey, for serving (optional)
Instructions
- Preheat the oven to 350°F (175°C). Line a springform pan with parchment paper.
- To make the crust, cream together the butter, sugar, and honey until smooth. Add flour and a pinch of salt and mix until a dough forms.
- Freeze the dough until firm, then slice and bake into cookies at 350°F for about 10-12 minutes or until golden. Cool and crush the cookies into fine crumbs.
- Press the crumbs into the bottom of the springform pan to form a crust. Bake for 10 minutes and allow to cool.
- For the raspberry swirl, dissolve cornstarch in lemon juice and water. In a saucepan, cook raspberries and sugar until juicy, then stir in the cornstarch mixture. Cook until thickened.
- Puree the raspberry mixture and strain to remove seeds. Set aside to cool.
- In a large bowl, beat cream cheese, goat cheese, and mascarpone until light and fluffy.
- Add sugar, sour cream, and vanilla, and beat until smooth. Add eggs one at a time, mixing well after each addition.
- Pour the cheesecake batter over the cooled crust. Drop spoonfuls of the raspberry puree on top and swirl gently with a knife.
- Place the springform pan into a larger roasting pan and fill with hot water halfway up the sides (water bath).
- Bake at 350°F for 1 hour. Turn off the oven and let the cheesecake sit inside for another hour with the door closed.
- Remove from oven and water bath. Cool to room temperature, then refrigerate overnight.
- Serve chilled with a drizzle of honey if desired.
Notes
- Use room temperature ingredients for a smooth filling.
- Chilling overnight helps the cheesecake set properly.
- Honey drizzle is optional but adds a lovely sweetness.
- Crust can be made ahead and stored for convenience.
- Prep Time: 1 hr 15 min
- Cook Time: 2 hrs 40 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 24g
- Sodium: 220mg
- Fat: 34g
- Saturated Fat: 20g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 115mg
