Goat Cheese Cheesecake Recipe

Preheat the oven to 325°F (160°C). Lightly grease the bottom and sides of a 9-inch (23 cm) springform pan and line the bottom with parchment paper.

Combine graham cracker crumbs, 2 tbs granulated sugar and 1/4 tsp salt in a medium bowl. Stir in the melted butter until the mixture is evenly moistened and holds together when pressed.

Press the crumb mixture firmly and evenly into the bottom (and about 1/2-inch up the sides if desired) of the prepared pan using the bottom of a measuring cup or glass.

Bake the crust for 10 minutes. Remove from oven and let cool while preparing the filling. Reduce oven temperature to 300°F (150°C) if you prefer a gentler bake for the filling.

Bring the goat cheese and cream cheese to room temperature for at least 30 minutes so they blend smoothly.

In a large bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the goat cheese and cream cheese on low-medium speed until smooth and lump-free, about 2–3 minutes. Scrape down the bowl as needed.

Add the granulated sugar and continue beating on medium speed until light and slightly fluffy, about 2 minutes.

Add eggs one at a time, beating slowly and just until incorporated after each addition. Avoid overbeating to minimize air in the batter.

Add sour cream, heavy cream, vanilla extract, lemon zest, flour, and 1/4 tsp salt. Mix on low speed until just combined and silky; stop as soon as there are no streaks.

Pour the filling into the cooled crust and smooth the top with an offset spatula. Tap the pan gently on the counter to release any large air bubbles.

Prepare a water bath (bain-marie): wrap the outside of the springform pan with a double layer of aluminum foil to prevent leaks. Place the wrapped pan in a large roasting pan and pour enough hot water into the roasting pan to come halfway up the sides of the springform.

Bake at 325°F (160°C) for 45–55 minutes, or at 300°F (150°C) for 55–70 minutes, until the edges are set and the center still slightly jiggles when gently shaken. Do not overbake; residual heat will finish setting.

Turn off the oven and crack the oven door. Let the cheesecake cool in the oven for 1 hour to reduce cracking.

Remove the cheesecake from the water bath, unwrap foil, and cool completely on a wire rack. Once cooled to room temperature, refrigerate (uncovered) for at least 4 hours or preferably overnight to fully set.

While the cheesecake chills (or up to an hour before serving), prepare the fruit topping. Hull and slice larger strawberries if using; leave blueberries and raspberries whole.

In a small saucepan over medium heat, combine 2 tbs granulated sugar and 1 tbs lemon juice. Add the berries and gently warm, stirring occasionally, until they begin to release juices, about 3–4 minutes.

Mix cornstarch with 1 tsp water to make a slurry. Stir the slurry into the warm berries and cook for another 1 minute until the mixture slightly thickens. Remove from heat and let cool to room temperature; the topping will thicken more as it cools.

Once the cheesecake is chilled, spoon the cooled fruit topping over the center or arrange decoratively around the top. Use reserved extra berries for garnish if desired.

Whip the cold heavy cream with confectioners' sugar and 1/2 tsp vanilla extract in a chilled bowl with chilled beaters until soft peaks form, about 2–3 minutes. Do not overwhip.

Transfer the whipped cream to a piping bag or spoon and dollop or pipe onto the cheesecake just before serving, or serve on the side.

Run a knife around the edge of the springform to loosen, then remove the outer ring. Slide a thin spatula under the cheesecake and transfer to a serving plate if desired.

Top with whipped cream, fruit topping, extra berries, and mint leaves. Slice with a hot, clean knife (wipe between cuts) for neat slices.

Serve chilled. Leftovers will keep tightly covered in the refrigerator for up to 3 days.