Description
Delight in this creamy Raspberry Goat Cheese Cheesecake, combining tangy goat cheese with sweet raspberries for a stunning dessert. Perfect for special occasions or a sweet treat any day!
Ingredients
Scale
For the Crust:
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- ¼ cup granulated sugar
- Pinch of salt
For the Filling:
- 16 oz goat cheese, softened
- 8 oz cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- ½ cup sour cream
- Zest of 1 lemon
For the Raspberry Topping:
- 2 cups fresh raspberries
- ¼ cup granulated sugar
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch (optional)
Instructions
- Prepare the Crust: Preheat your oven to 350°F (175°C). Mix graham cracker crumbs, melted butter, sugar, and salt. Press into the bottom of a 9-inch springform pan. Bake for 10 minutes and let cool.
- Make the Filling: In a bowl, beat goat cheese and cream cheese until smooth. Add sugar, eggs (one at a time), vanilla, sour cream, and lemon zest. Mix until well combined.
- Bake: Pour the filling into the cooled crust. Bake for 50-60 minutes until the edges are set and the center slightly jiggles. Let cool in the oven with the door ajar for 1 hour, then refrigerate for at least 4 hours.
- Prepare the Topping: In a saucepan, combine raspberries, sugar, and lemon juice. Cook until the raspberries break down. If desired, add cornstarch to thicken. Cool before spreading over the chilled cheesecake.
Notes
- For a smoother filling, ensure all cheeses are at room temperature.
- If using frozen raspberries, thaw and drain excess liquid before cooking.
- Garnish with fresh raspberries or mint for an elegant touch.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
Nutrition
- Calories: 300
- Sugar: 25g
- Fat: 14g
- Saturated Fat: 8g
- Carbohydrates: 40g
- Protein: 6g