Cheesecake is a beloved and classic dessert that is always welcome as a dessert at the end of a meal or in the afternoon with a piping hot cup of coffee. While there are countless variations of cheesecake, this version that uses goat cheese is a pleasant surprise, with the tang of the goat cheese balancing out the sweetness of the classic cheesecake. This recipe, adapted from Anne Burrell’s recipe, is sure to be a showstopper at your next dinner party.
What You Need
2 cups gingersnap cookies, finely ground into crumbs
6 tablespoons butter, melted
1/4 cup sugar
8 oz. cream cheese at room temp
12 oz log of goat cheese
12 oz sour cream
1 cup sugar
2 teaspoons vanilla extract
Vanilla Pineapple Compote:
1 cup brown sugar
1 1/2 cups water
1 cup rum
2 vanilla bean pods, scraped seeds
1 pineapple, cut into bite size chunks
1/2 lemon, juiced
What To Do
Preheat your oven to 350 degrees.
To prepare the crust, mix together the butter, sugar, salt, and crumbs and press into a 9inch springform that’s been sprayed with cooking spray or greased with butter. Press the crumbs firmly into the crust.
In a bowl, beat together the cream cheese with the goat cheese until light and fluffy. Add the sour cream and beat until smooth. Then add in the eggs one by one until the mixture is mixed well. Lastly, add in the sugar and vanilla extra until just mixed.
Pour the filling into the crust and place on a baking sheet. Place in the oven and bake for about 55 to 60 minutes, making sure to rotate the cake about halfway through.
Once finished, remove the cake from the oven and make sure to let it fully cool before serving.
Anne Burrell likes to add a pineapple vanilla compote, which adds a delicious twist to the dessert. To make the compote, mix together the brown sugar, water, rum, and vanilla bean seeds in a saucepan and cook over medium heat. Add in the lemon juice and bring to a simmer, then add in the pineapple chunks. Simmer until it has become a syrup and pineapple has softened. Serve on top of the cheesecake.