Cheesecake is a dessert I recently discovered and began to love and one that I kept trying to make perfect because I could see the potential in this amazing dessert. So bit by bit I started adding all sort of flavors into the cheesecake, but one that stood out was goat cheese. I don’t normally eat this kind of cheese as I find it a bit too strong for my taste buds, but in this goat cheese cheesecake it is so well balanced by the sweetness of the cheesecake cream and the subtle vanilla flavor, that I couldn’t resist having just one slice! In the end, just like any other dessert, is about balancing the flavors out, making sure they do not cancel each other, but support one another. It’s not an easy task for a pastry chef, but it’s compulsory because the essence of pastry is the taste at the end of the day!
This goat cheese cheesecake is so creamy! The secret is the baking temperature and making sure the cheesecake cooks slowly at a lower temperature. If you manage to keep a low temperature whilst creating some steams in the oven as well, the cheesecake tends to set, but never crack. After all, this dessert consists of cheese, but also of eggs which begin to set at certain temperatures. Too high and they turn into omelette, too low and they are not cooked enough and safe to eat. So it really is a fine line to discover there, but once you do, you will notice a change in the way your cheesecake looks and even more, tastes, because the texture of the final dessert is impacted too.
The ingredients of this cheesecake are very simple and the recipe itself is incredibly easy to make. Apart from adding goat cheese though, I also changed the crunchy layer. Instead of using a graham cracker crust which tends to become quite hard in the fridge, I used an almond crumble which remains softer and easier to cut and eat. Plus, the almonds are delicate enough and pair well with the goat cheese. Just a touch of vanilla brings everything to a whole new level, but I’m thinking that lemon zest or lime zest will work just as good.
Watch how to make Goat Cheese Cheesecake
- 50g almond flour
- 50g brown sugar
- 50g butter, cold
- 50g all-purpose flour
- 1g salt
- 500g cream cheese
- 200g sour cream
- 160g white sugar
- 50g egg whites
- 70g egg yolk
- 25g all-purpose flour
- 120g creamy goat cheese
- 5g vanilla extract
- Combine all the ingredients in a bowl and mix by hand until pieces of dough form.
- SPread the pieces in a 18cm cake ring placed on a tray.
- Bake in the preheated oven at 180C for 15 minutes or until golden brown.
- Cool down.
- Combine all the ingredients in a bowl and mix well with a hand mixer.
- Transfer the cream over the crumble and level.
- Bake in the preheated oven at 130C for 1h20minutes or until the center of the cheesecake looks set. The cheesecake should not start to rise at all! If you see any rising, lower the temperature with 10C and continue baking.
- When done, remove from the oven and allow to cool down in the pan completely.
- Carefully remove the ring then place on a cake board.
- Decorate with fresh raspberries.