goat cheese almond strawberry cheesecake

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Sometimes you just nail it. I remember years ago, when I was barely starting to get into making rustic breads, I baked the best baguettes I’d ever made. I don’t remember what meal I cooked to serve with the bread, but I distinctly remember having leftovers of the main dish while we filled up on bread. Later, despite my best efforts, I was never able to reproduce that bread.

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Let’s hope this cheesecake doesn’t go the way of that bread, because I nailed it again and I definitely want it to be just as good next time. It might sound like an odd idea – how could goat cheese in cheesecake be even better than cream cheese? Honestly, I don’t know; I was trying to use up a big package of goat cheese.

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But, it was better. It was the best cheesecake I’ve ever made. Everyone who ate it raved; some said it was the best thing I’ve baked. Most said they wouldn’t have been able to taste the goat cheese if they hadn’t known it was there, and I agree; it was subtle, just a bit of extra tartness. The almond flavor wasn’t noticeable and even the strawberry was on the subtle side, but I’ll tell you this – there is not one thing I’d change about this, because it was perfection. And it had better be just as good, just as soft and creamy, next time I make it.

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Printer Friendly Recipe
Goat Cheese Almond Strawberry Cheesecake (adapted from Love and Olive Oil)

Crust:
8 ounces vanilla wafers, ground to make 2 cups crumbs
1 ounce (¼ cup) almond meal
pinch salt
5 tablespoons butter, melted

Filling:
2 (8-ounce) packages cream cheese, room temperature
8 ounces goat cheese, room temperature
1 cup (7 ounces) granulated sugar
⅛ teaspoon salt
¼ cup sour cream or Greek yogurt
2 tablespoons all-purpose flour
1 teaspoon vanilla extract
½ teaspoon almond extract
3 eggs, room temperature
6 ounces whole fresh or frozen strawberries, thawed and drained if frozen, pureed

1. For the crust: Heat the oven to 350 degrees. Spray the bottom of a springform pan with nonstick spray. Either grind the cookies with a food processor or place them in a ziptop bag and crush with a rolling pin. Add the almond meal, salt, and butter to the crumbs and stir until evenly mixed. Press the crumbs into an even layer covering the bottom of the prepared pan.

2. Bake the crust for 10 minutes, or until fragrant. Let cool on a wire rack. Reduce the oven temperature to 300 degrees.

3. For the cheesecake: With a mixer fitted with the paddle attachment (or with a hand mixer), beat the cream cheese and goat cheese at medium-low speed until smooth. Add the sugar and salt; continue mixing for about 2 minutes, until the mixture is light and creamy. Add the sour cream and flour, then vanilla and almond extracts, and the eggs one a time, mixing just until each one is incorporated.

4. Pour ¾ of the batter into the cooled crust. Mix the strawberry puree into the remaining batter. Dollop it over the plain batter in the crust and use a butter knife to gently swirl it.

5. Bake for 55 to 65 minutes or until the top is just barely jiggly. Remove the cake from the oven and place on a wire rack; run a thin knife or spatula around the edge to release the cake from the sides of the pan. Let cool completely to room temperature, then cover with plastic wrap and refrigerate overnight before serving.

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Comments

  1. Gary says:

    You’re hitting my sweet spot with this. LOVE goat cheese. Eggplant Rotini with goat cheese instead of ricotta; all kinds of quiche, brushetta, grilled cheese/panini sandwiches, etc. I’ve got to make this – maybe throw some finely diced rhubarb in there. THANKS!

  2. Loretta says:

    Beautiful! It’s been way too long since I’ve had a big slice of cheesecake! Maybe because I rarely flavor them with fruit, but that’s crazy when it’s berry season, right?

    Yum!

  3. Emily says:

    Delicious! Doubled the almond extract and used graham crackers in the crust! Thank you! Easy and yummy !!

  4. This is an awesome cheesecake flavor!

  5. Lindsay says:

    I totally forgot about this, and you’ve got me craving it all over again! Your version looks fantastic!! :)

  6. Marilin says:

    This cake turned out delicious!! I used a bit more almond extract too and the flavour turned out fantastic.
    PS. The instructions for the crust mention sugar but the ingredients list for the crust doesn’t call for any. But I had already quality tested my wafers and they were sweet enough to not add any more ;)

  7. bridget says:

    Marilin – I’m glad you liked it! And thanks for letting me know about the extra mention of sugar in the instructions; I corrected it. I agree with you that the vanilla wafers add plenty of sweetness.

  8. Melissa says:

    I’m officially requesting this for my birthday next year. Truly the best cheesecake I’ve ever had.

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