Goat Cheesecake (veg) Recipe
Pistachio crust with a velvety goat cheese cheesecake drizzled with local honey and crusted pistachios.
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Ingredients
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Crust
Method
Cheesecake
- 1
Prepare the Crust
Preheat the oven to 350°F (175°C). In a food processor, pulse the pistachios until finely chopped. In a medium bowl, mix the chopped pistachios, graham cracker crumbs, melted butter, and sugar until well combined. Press the mixture into the bottom of a 9-inch (23 cm) springform pan to form an even layer.
- 2
Bake the Crust
Bake the crust in the preheated oven for 10 minutes. Remove and let it cool while you prepare the cheesecake filling.
- 3
Make the Cheesecake Filling
In a mixing bowl, combine the goat cheese, cream cheese, and sugar. Beat until smooth and creamy. Add the vanilla extract and lemon juice, mixing until fully incorporated.
- 4
Add Eggs
Add the eggs one at a time, mixing on low speed until just combined. Do not overmix.
- 5
Bake the Cheesecake
Pour the cheesecake filling over the cooled crust. Bake in the oven for about 45 minutes, or until the edges are set but the center is slightly jiggly. Turn off the oven and let the cheesecake cool in the oven with the door ajar for about 1 hour.
- 6
Chill
Once cooled, refrigerate the cheesecake for at least 4 hours or overnight for best results.
- 7
Serve
Before serving, drizzle the cheesecake with local honey and sprinkle with additional crushed pistachios for garnish.