Raspberry Goat Cheesecake

This Raspberry Goat Cheese Cheesecake is ridiculously easy & creamy with a excellent raspberry swirl that compliments the goat cheese and a hint of honey within the crust! It’s an awesome cheesecake. This Raspberry Goat Cheese Cheesecake clearly stood out to me. As quickly as I saw it, I couldn’t wait to attempt it. You guys recognise i love a few cheesecake and crazily sufficient I’d in no way attempted one with goat cheese before. I’d always been curious and this cheesecake did not disappoint. In truth, it exceeded any expectation I should have had!

This Goat Cheese Cheesecake is made with three cheeses – goat cheese, mascarpone cheese and cream cheese. The goat cheese surely shines through, however the different two cheeses genuinely praise it properly. The crust is made with home made cookies that are short to make and flavored with honey. And it is able to virtually be made with plenty of different berries – cranberries, blackberries, blueberries – but on the grounds that I used cranberries remaining week, I determined to go with raspberries. The mixture of goat cheese, honey and raspberries is my new favourite component – yum!

INGREDIENTS

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

RASPBERRY SWIRL

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

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
• 4 large Eggland’s Best eggs

ADDITIONAL

• Honey, for serving, optional

INSTRUCTIONS

1. To make the crust, add 1 cup of butter, sugar and honey to a huge mixer bowl and cream on medium velocity until fluffy.
2.  add the flour and salt and mix until combined.
3. Divide the dough in half and place every half of on a bit of parchment paper. spread the dough out into a long log, about 1 1/four inches in diameter, and wrap the parchment paper around it. Wrap with plastic wrap.
4.  Freeze the dough for 30 minutes or refrigerate for two hours until company (you can also make the dough ahead and refrigerate it for 2 days earlier than the usage of).
5.  Preheat the oven to 325°F and line a cookie sheet with a silicone baking mat or parchment paper.
6. cut the rolled dough into 1/4 inch pieces and vicinity half inch aside at the coated cookie sheet.
7. Bake for 15-20 minutes, or till the edges are golden and cookies are fully cooked, and permit cool completely.
8. eight. add the cookies to a food processor and crush into crumbs. You want to have 2 1/4 cups of crumbs (you would possibly have a few cookies left over).
9. soften the closing three tablespoons butter and upload it to the cookie crumbs. Stir to combine nicely.
10. Press the cookie crumbs into the bottom of a springform pan that has been greased on the perimeters and coated on the bottom with parchment paper.
11. Bake the crust for 10 minutes, then permit cool. cowl the outsides of the pan with aluminum foil (I also use a plastic crock pot liner – see technique right here) in order that water from the water bathtub can not get in. Set prepared pan apart.
12. To make the raspberry swirl filling, upload the cornstarch, lemon juice, and warm water to a small bowl and whisk together till the cornstarch has dissolved.
13. integrate the raspberries and sugar together in a small saucepan and warmth over medium warmth, stirring constantly for 3 mins as the juices launch.
14. upload the cornstarch combination and keep cooking for any other three minutes, smashing the raspberries as you move. The combination should bubble a bit bit and just start to thicken.
15. Puree the raspberry mixture in a food processor after which stress the puree. Set puree aside to chill.
16. To make the cheesecake filling, preheat oven to 350°F. add the cream cheese and goat cheese to a big mixer bowl and beat on medium velocity till fluffy. Scrape down the sides of the bowl, as had to ensure matters are nicely combined.
17. upload the mascarpone cheese and sugar blend till well blended.
18. add the bitter cream and vanilla extract and mix on low velocity until nicely blended.
19. add the eggs one by one, beating till fully incorporated and scraping the edges of the bowl after each addition.
20. Pour the filling into the prepared crust.
21. Drop spoonfuls of raspberry sauce everywhere in the top of the cheesecake filling.
22. the usage of a toothpick or knife, lightly swirl the raspberry sauce.
23. region springform pan (covered with aluminum foil) interior every other large pan. Fill the larger pan with sufficient warm water to go about halfway up the sides of the springform pan. The water ought to no longer cross above the pinnacle edge of the aluminum foil at the springform pan.
24. Bake the cheesecake for 1 hour, then flip off the oven and depart the door closed for any other hour. The cheesecake will continue to bake because it cools.
25. put off the cheesecake from the oven and wrapping and set inside the refrigerator to kick back till company, five-6 hours or in a single day.
26. Refrigerate the cheesecake until ready to serve. Cheesecake is best while stored properly blanketed and eaten within three-four days. Serve cheesecake with a touch drizzle of honey, if preferred.