Daring Bakers in April: Goat Cheesecake

April 27, 2009 at 2:16 am | Posted in cakes & tortes, cheesecakes, daring bakers, groups, sweet things | 48 Comments

goat cheesecake

I was this close (picture me squinting while holding my thumb and index finger about a milimeter apart), this close to skipping this month’s Daring Bakers’ challenge.  See, I have done cheesecake one, two, three, four times here already.  One of those was even with the DBs last year.  I thought about it for awhile, and then I decided that since Jenny from Jenny Bakes basically gave us free reign to modify her chosen cheesecake recipe, I may as well make some tweaks and play along.

I’ve had goat cheesecake in restaurants before, but never at home, so I thought I’d give it a shot.  Fresh goat cheese is pretty similar in consistency to cream cheese, and I figured I could do a straight-out swap with the two.  I settled on a combo of half goat cheese and half cream cheese…that way it wouldn’t taste too barnyardy. 

R and I are just a family of two, so we didn’t need a several pound cheesecake on our hands (or our hips).  I scaled back the recipe to a third of its original size, and decided to bake off little individual cakes.  I used 4-ounce aluminium foil cups, and got four servings from the batter.

I think cheesecake is quite a heavy, rich dessert, and I don’t like it further bogged down with too many add-ins.  A little fruit sauce spooned on top suits me just fine.  Here, I made an easy spiced cherry compote.  I simply took a jar of tart cherries in light syrup, stained the syrup into a pot and reduced it a bit with half a cinnamon stick and a couple of cardamom pods.  Once off the heat, I fished out the spices and stirred the cherries back in.

This was quite a nice change of pace.  The cheesecakes had what I would call a “delicate goatiness.”  Not too overpowering, and nice with the cherry sauce.  Check out Jenny Bakes for the original recipe, and visit the new Daring Kitchen site to see what everyone else is up to!

goat cheesecake

Goat Cheesecake- makes 4 individual-size cheesecakes
modified from Abbey’s Infamous Cheesecake

Note: I used Anna’s Almond Cinnamon Thins in the crust and 1/3 less fat cream cheese (that “Neufchâtel” stuff) in the cheesecake base.

for the crust:
2 oz graham cracker or wafer cookie crumbs
1/2 oz butter, melted
1/2 t sugar
pinch of salt

for the cheesecake:
4 oz cream cheese, room temperature
4 oz fresh (not aged) goat cheese, room temperature
1/3 c sugar
pinch of salt
1 egg
1 t lemon juice
1/3 c heavy cream
1 t vanilla extract (or small amount of vanilla bean seeds)

-Preheat oven to 350°F (Gas Mark 4 = 180°C = Moderate heat). Begin to boil a large pot of water for the water bath.

-Spray four 4-ounce ramekins or aluminum foil cups with non-stick cooking spray.  Mix together the crust ingredients and press into the bottom of the cups.  Place cups on a sheet tray and bake for about 8 minutes, just to set the crusts.  Remove sheet from oven and set crusts aside.

-Process the cream cheese and goat cheese in a food processor until smooth (don’t forget to scrape!).  Add the sugar and pinch of salt; mix and scrape again.  Do the same with the egg, then add the lemon juice, heavy cream and vanilla bean seeds or extract and process until smooth and fully combined. 

-Spoon batter into prepared crusts and gently tap the sheet tray on the counter a few times to bring all air bubbles to the surface. Remove the cups from the sheet tray and place them in a small roasting pan or a baking dish.  Pour boiling water into the larger pan until halfway up the side of the cheesecake cups.

-Bake 20 to 25 minutes, until they are almost done – this can be hard to judge, but you’re looking for the cakes to hold together, but still jiggle in the center. You don’t want them to be completely firm at this stage. Close the oven door, turn the heat off, and let rest in the cooling oven for another 20 minutes. This lets the cakes finish cooking and cool down gently enough so that they won’t crack on the top.

-After 20 minutes, remove pan from oven and lift the cups carefully out of water bath. Let them finish cooling on the counter, and then cover and put in the fridge to chill. Once fully chilled, they are ready to serve.

The April 2009 challenge is hosted by Jenny from Jenny Bakes. She has chosen Abbey’s Infamous Cheesecake as the challenge.

DB lady whisk


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  1. How novel to use goat cheese. Gorgeous cheesecake.

  2. Looks delicious. I would not have thought about using goat’s cheese instead. The spiced cherry compote sounds great. I must try that. 🙂

  3. Your photographs are simply stunning and I appreciate the scaled down recipe for those times when you don’t want too much cheesecake lying around the house. And goat cheese? would never have thought of it!

  4. I’m a huge goat cheese fan & a huge cheesecake fan, so I’d sure like to taste it! They’re sure cute little treats 🙂

  5. goat cheese is a great idea! there is a restaurant near me that does a cheesecake with chevre and manchego- amazing!

  6. Totaly ingenious, Steph! (but how could we expect anything less from you!!!)

    The association of flavor, goat cheese and cherry, must have been divine!

  7. What a great variation! I love goat cheese so this would be a great change of pace.

    This was my first Daring Baker’s Challenge!

  8. I have never had goat cheesecake before. now that I think of it, the goat cheese may cut through some of the sweetness of a regular cheesecake. THANKS A MILLION for the recipe. Now if I could only keep my cheesecake top from cracking.

  9. I will be making this very soon. 🙂 YUM.

  10. tout est tellement meilleur avec du fromage de chèvre ! moi, la fan de ce fromage, je ne comprends même pas que je n’y ai pas pensé !
    c’est superbe comme d’habitude 🙂

  11. That looks beautiful, Steph. Goat Cheese!! Hunh! Very creative.

  12. I love cheesecake when it’s not too complicated. I’m definitely going to try your goat cheese version.

  13. Those are so beautiful, nicely done. Way to stick with it, I am salivating right now.

  14. That cherry sauce on top looks positively delicious!

    – Elizabeth http://strawberriesinparis.wordpress.com

  15. goats cheese!!!! I love it!!! It would give such a unique flavor!!! I’m a fan of goats cheese so this is sure to be gooood!! and not to mention with cherry syrup! yum

  16. love it, thanks

  17. Lovely combination! And as usual, your photos are stunning 🙂

  18. wow! i have never had goat cheese in cheesecake before, but i can only imagine that fantastic and interesting flavor! great picture.

  19. Excellent idea to scale back AND use the goat cheese. I’ve never had goat cheese cheesecake but I’m going to try this approach next time.

  20. I love goat cheese…I bet this was amazing!

  21. love the goat cheese in this!! wonderful job!

  22. YUM! I’ve been wanting to make a goat cheese cheesecake. It must have been very delicious.

  23. Very pretty.
    (Oh and I was beside you, with my fingers doing the same.)

  24. I think your creativity paid off, this looks delicious!

  25. That looks gorgeous. I’m going to have to try the foil cups next time. I used 4-ounce ramekins for some of mine. I like the small portion size, but it was next to impossible to remove mine from the cups other than by the spoonful. =) And neat idea to use goat cheese.

  26. GORGEOUS pics and this cheesecake looks SOOOO yummmmmmy…!

  27. Oh, Stephanie! Am I ever glad you made it to the challenge. Delicious!

  28. I’m laughing so hard at the idea of tasting “barnyardy” that I’m having trouble appreciating your lovely cheescakes! (Is it sweet, salty, or sour? Nope, it has a hint of barnyard. *giggles*)

  29. “Delicate goatiness?” Lucky me that I like goat cheese, because that phrase just makes me nervous 🙂 It sounds like a wonderful flavor combo though – love the spiced cherry topping.

  30. What an elegant and creative interpretation of the cheesecake recipe. Love the spiced cherry sauce!

  31. Mmm, your cheesecake looks amazing!! Awesome job =D!

  32. Your little cheesecakes look amazing! You know, I’ve never had goat cheese! I hear people either love it or hate it. I really need to give it a shot!

  33. this is really an interesting cheesecake. made with goat cheese must be delicious 🙂

  34. Mmm, I love goat cheesecake! It’s one of my favs. Yours looks especailly good with that wonderful cinnamon cherry compote. I wish I could have one right now. Deeeeelish!

  35. I love goat cheese!!! I wonder if goat cheesecake would convert me to a cheesecake lover, hmmmm…may have to try a small one to find out.

  36. Wow! Goat Cheese cake. that is inspiring and yours looks just wonderful!

  37. Ohh good idea with the goat cheese! I love it!

  38. goat cheesecake! interesting!

  39. great idea – i just had goat cheese cheesecake… (with beets!! a tad strange) during my anniversary dinner. AMAZING. i’m sure this was wonderful, it definitely looks it.

  40. wow such an awesome little cheesecake. Goat cheese, wow! something that I must try, yours is so inviting lovely!

  41. I had goat cheesecake at a restaurant recently but could hardly taste the “goatyness”. I may have to try your version, as I love anything with goat cheese. At any rate, the pictures look delicious!

  42. Goat cheese, but still sweet? How interesting. Thanks for going ahead and using this as a chance to experiment; I definitely wouldn’t have thought of adding goat cheese!

  43. How superb!!!!!

  44. I love goat cheese cheesecake and yours looks wonderful.

  45. Wow that’s really creative! Good job on the challenge 🙂

  46. I’m all for portion control and your individual cheesecakes are the perfect size. Nice presentation.

  47. I’ve never tried out goat cheese either. But the photo of this cheesecake just looks so good I might actually try it just so I can eat this cheesecake!

  48. Ended up with an abundance of goat cheese and been wanting to try a goat cheese cheesecake. Just made — cooling in the oven right now. Smell great. Used amarretti (sp?) cookies for the crust. Don’t have sour cherries, but have good quality cherry preserves so will try a splash of lemon juice and simmer with cinnamon stick and cardamon pods per the recipe. I am predicting a great result! thanks

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