Sweet Land Goat Cheesecake Recipe

1. Prepare crust

Preheat oven to 350°F (175°C). Lightly grease a 9-inch springform pan and line the bottom with parchment paper. In a medium bowl combine 1.5 cups graham cracker crumbs, 2 tsp granulated sugar and 1 tsp fine sea salt. Pour in 6 tbsp melted butter and stir until the mixture resembles damp sand and holds together when pressed.

2. Press the crumb mixture evenly into the bottom (and about 1/2-inch up the sides if desired) of the prepared springform pan. Use the bottom of a measuring cup to pack the crumbs firmly. Bake the crust 10 minutes, then remove from oven and set aside to cool slightly while you prepare the filling. Reduce oven temperature to 325°F (160°C).

3. Bring cheeses to temperature and pre-mix

Ensure the Sweet Land goat cheese (16 oz) and 8 oz cream cheese are at room temperature (about 30–60 minutes out of the fridge). This prevents lumps and overworking. Preheat oven to 325°F (160°C) if not already.

4. Whip cheeses

In the bowl of a stand mixer fitted with the paddle (or using a large bowl and hand mixer), beat the goat cheese and cream cheese on low-to-medium speed until very smooth and creamy, about 2–3 minutes. Scrape down the bowl and paddle.

5. Add sugar and eggs

With the mixer on low, add 3 cups granulated sugar gradually, then increase speed to medium and beat until incorporated, about 1 minute. Add 4 whole eggs one at a time, mixing just until each is incorporated. Add 2 egg yolks and mix briefly. Do not overbeat — aim for a smooth, homogeneous batter.

6. Finish batter

Add 1 cup sour cream, 1 cup heavy cream, 2 tsp vanilla extract, 1 tbsp lemon zest, 2 tbsp all-purpose flour and 1 tsp fine sea salt. Mix on low speed until just combined and smooth, about 30–45 seconds. Scrape down the bowl and fold by hand once to ensure no pockets of flour remain.

7. Strain and fill

For an ultra-silky texture, pass the batter through a fine-mesh sieve into a large clean bowl, using a spatula to help. Pour the batter onto the pre-baked crust in the springform pan. Tap the pan gently on the counter a few times to release air bubbles.

8. Water bath and bake

Wrap the outside bottom and sides of the springform pan with a double layer of heavy-duty aluminum foil to prevent water seepage. Place the pan in a large roasting pan. Carefully pour hot (not boiling) water into the roasting pan until it reaches about halfway up the sides of the springform pan (about 1 to 1.5 inches). Transfer to the oven and bake at 325°F (160°C) for 60–75 minutes, or until the edges are set and the center still slightly wobbles when gently shaken.

9. Cool gradually

Turn off the oven, crack the oven door and let the cheesecake cool in the oven for 1 hour to minimize cracking. After an hour, remove the pan from the water bath, remove foil, and allow to cool to room temperature on a rack for 1–2 hours. Once cooled, chill the cheesecake uncovered in the refrigerator at least 6 hours or preferably overnight to fully set and develop flavor.

10. Prepare topping

When ready to serve, whisk together 1 cup sour cream, 2 tbsp powdered sugar and 1 tsp vanilla until smooth. Spread or dollop evenly over the chilled cheesecake. Top with fresh berries or fig slices (about 1 cup) and drizzle with 2 tbsp honey.

11. Release the cheesecake from the springform pan by running a thin knife around the edge if needed, then unclasp the ring. Slice with a hot dry knife (wipe between cuts) for clean slices. Serve chilled.