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Raspberry Goat Cheese Cheesecake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 115 reviews
  • Author: Lisa
  • Prep Time: 1 hour 15 minutes
  • Cook Time: 2 hours 40 minutes
  • Total Time: 3 hours 55 minutes
  • Yield: 12-14 slices 1x
  • Category: Baking
  • Method: Baking
  • Cuisine: American

Description

This Raspberry Goat Cheese Cheesecake recipe combines a tender, buttery crust made from shortbread-like cookies with a luscious, tangy goat cheese and mascarpone filling swirled with a vibrant homemade raspberry puree. Baked in a water bath, the cheesecake achieves a creamy, smooth texture with a delightful fruity ripple, perfect for special occasions or an indulgent dessert.

Ingredients

Scale

For the Crust:

  • 1 cup, plus 3 tablespoons (266g) unsalted butter, room temperature
  • 1/2 cup (104g) sugar
  • 3 tbsp honey
  • 2 cups (260g) all purpose flour
  • Pinch of salt

For the Raspberry Swirl:

  • 2 tsp cornstarch
  • 1 tsp fresh lemon juice
  • 1 tbsp warm water
  • 2 cups (255g) fresh or frozen raspberries
  • 2 tbsp sugar

For the Goat Cheese Cheesecake:

  • 16 oz cream cheese, room temperature
  • 12 oz goat cheese, room temperature
  • 4 oz mascarpone cheese, slightly softened
  • 1 1/2 cups (310g) sugar
  • 1 cup (230g) sour cream
  • 2 tsp vanilla extract
  • 4 large Eggland’s Best eggs

Additional:

  • Honey, for serving (optional)

Instructions

  1. Make the Crust Dough: In a large mixing bowl, cream together 1 cup of butter, sugar, and honey on medium speed until fluffy. Gradually mix in flour and salt until a dough forms.
  2. Form and Chill the Dough: Divide the dough in half, place each half on parchment paper, and shape into logs about 1 1/4 inches in diameter. Wrap with parchment then plastic wrap, and freeze for 30 minutes or refrigerate for 2 hours until firm.
  3. Preheat and Prepare for Baking Cookies: Preheat oven to 325°F. Line a cookie sheet with a silicone baking mat or parchment paper.
  4. Slice and Bake Cookie Rounds: Cut chilled dough into 1/4 inch pieces and place on the cookie sheet 1/2 inch apart. Bake 15-20 minutes until edges are golden. Let cool completely.
  5. Prepare Cookie Crumbs for Crust: Process cooled cookies in a food processor into fine crumbs, measure 2 1/4 cups. Melt remaining 3 tablespoons butter and stir into the crumbs.
  6. Form and Bake the Cheesecake Crust: Press crumb mixture evenly into the bottom of a greased 9-inch springform pan lined with parchment paper. Bake for 10 minutes, then cool. Wrap the pan’s exterior with aluminum foil to prevent water bath seepage.
  7. Make Raspberry Swirl: Whisk cornstarch, lemon juice, and warm water until dissolved. Heat raspberries and sugar over medium heat in a small saucepan, stirring for 3 minutes until juices release. Add cornstarch mixture and cook another 3 minutes, smashing the fruit to thicken. Puree and strain the mixture; set aside to cool.
  8. Make the Cheesecake Filling: Preheat oven to 350°F. Beat cream cheese and goat cheese together on medium speed until fluffy, scrape down sides as needed. Add mascarpone and sugar, mix well. Add sour cream and vanilla, mixing on low speed until combined.
  9. Incorporate Eggs: Add eggs one at a time, beating until fully incorporated after each. Scrape the bowl’s sides between additions.
  10. Assemble Cheesecake: Pour filling into the prepared crust. Spoon raspberry puree over the top in dollops and gently swirl with a toothpick or knife.
  11. Prepare Water Bath and Bake: Place springform pan in a larger pan. Pour warm water into the larger pan to reach halfway up sides of springform pan, ensuring water does not touch foil top. Bake 1 hour at 350°F.
  12. Cooldown in Oven: After baking, turn off oven and leave door closed for 1 hour. This allows gentle continued cooking as the cheesecake cools.
  13. Refrigerate: Remove cheesecake from water bath and foil, chill in refrigerator for 5-6 hours or overnight until firm.
  14. Serve: Serve chilled, optionally drizzled with honey. Store tightly covered and consume within 3-4 days.

Notes

  • For a shortcut crust, use 2 1/4 cups of store-bought shortbread cookie crumbs combined with 3 tablespoons melted butter. Press into springform pan and bake as directed.
  • The crust dough can be made up to 2 days in advance and refrigerated before slicing and baking.
  • Ensure the springform pan’s outer side is well sealed with foil to prevent water from the water bath from seeping in.
  • Using a water bath during baking helps achieve a smooth, crack-free cheesecake texture.
  • Allowing the cheesecake to cool slowly in the oven further reduces cracking and improves texture.

Nutrition

  • Serving Size: 1 slice (approximately 1/14th of the cheesecake)
  • Calories: 450
  • Sugar: 30g
  • Sodium: 220mg
  • Fat: 33g
  • Saturated Fat: 18g
  • Unsaturated Fat: 13g
  • Trans Fat: 0g
  • Carbohydrates: 30g
  • Fiber: 2g
  • Protein: 7g
  • Cholesterol: 120mg

Find it online: https://yumyy.com/raspberry-goat-cheese-cheesecake-recipe/