Strawberry Almond Goat Cheese Cheesecake

Goat cheese cheesecake. I mean, why not, really? Cream cheese and goat cheese aren’t all that different. I think, when I first envisioned a goat cheesecake I really intended something like this, not the savory tastes-like-a-cheese-dip version I actually made. Lesson learned. Because this version is as tangy and sweet as it is rustic and beautiful.

I was originally going to do a strawberry basil flavor combination (yes, yes, months later I’ve still got basil on the brain), but after tasting the heavenly almond biscotti (from Trader Joe’s) that I chose to use for the crust, I decided that the basil flavor would be lost in the midst. And that strawberry almond was equally as enticing.

Strawberry Almond Goat Cheese Cheesecake

The filling itself is a swirl of plain almond and strawberry. Just a word of warning that baked strawberry does not stay delightfully pink, rather, turns more of an off shade of mauve. If you want pink (and next time, I think the pink would be much prettier), add a few drops of red food coloring to the strawberry batter.

The strawberry flavor, however, comes through loud and clear, tasting like a grown up strawberry milkshake with hints of almond and a slight tang from the goat cheese; however goat cheese skeptics just know that it is very mild and I doubt anyone would guess there was goat cheese in it if they didn’t know. Try it. I think you’ll like it and it might just convert you to the light side.

Strawberry Almond Goat Cheese Cheesecake

Yield: 1 9-inch cheesecake

Total Time: 12 hours

Ingredients:

For Crust:

2 cups finely ground almond biscotti (from about 8 ounces whole cookies), or substitute 1 3/4 cup vanilla wafer crumbs and 1/4 cup almond meal

1/3 cup unsalted butter, melted


For Filling:

12 ounces cream cheese, room temperature

11 ounces (1 log) goat cheese, room temperature

1 cup granulated sugar

1/3 cup sour cream

3 tablespoons all-purpose flour

pinch salt

4 eggs

1 teaspoon vanilla extract

1/2 teaspoon almond extract

10 ounces whole fresh or frozen strawberries, thawed and drained if frozen


Directions:

Preheat oven to 300 degrees F.


To prepare crust, mix together cookie crumbs and melted butter in a small bowl until evenly moistened. Butter and line the bottom of a 9-by-2-inch deep cake pan with parchment paper; butter parchment (alternatively, you can use a 9-inch-round springform pan if you like). Press crumb mixture into the bottom and 1-inch up the sides of prepared pan and set aside.


To prepare filling, combine cream cheese, goat cheese, sugar, and sour cream, flour, and salt in the bowl of a food processor. Pulse until completely smooth and creamy. Add eggs, one at a time, pulsing once or twice after each addition until just incorporated. Scrape down the sides of the bowl to make sure there are no large chunks and that all ingredients are incorporated. Stir in vanilla and almond extract.


Pour half of the filling into prepared crust.


Purée strawberries until smooth. Add to remaining filling in food processor and pulse to combine. Pour on top of plain filling in a decorative swirly pattern. Use a butter knife or skewer to create additional swirls in the top of the cheesecake.


Bake for 55 to 65 minutes or until the top is just barely jiggly. Remove from oven and run a thin knife or spatula around the edge to release the cake from the sides of the pan. Turn off the heat and return cake to the oven for another 15 minutes to finish baking. Remove from oven and place on a wire rack; let cool completely to room temperature, then cover with plastic wrap and refrigerate overnight.


Did you make this recipe?

Let us know what you think!
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In the mood for your own holiday baking? Goat cheese or not, you’ll need supplies. Lucky for you, Chavrie® has so generously provided a beautiful Holiday Baking Gift Set to one L&OO reader, which includes the gorgeous white Crate & Barrel sweets pedestal pictured above, as well as a set of C&B white nesting mixing bowls, magnetic measuring cups and spoons. AND a whole bunch of free goat cheese, recipes, coupons, and more!

****GIVEAWAY IS NOW CLOSED!****
Congrats to comment #14, Vivek, who was randomly selected as the winner!

To Enter:

Simply leave a comment on this post with the answer to this question:
How would you use goat cheese this holiday season?

Entries open through Friday, November 25 at 11:59 CST. I’ll be selecting the winner via random number generator on the morning of Saturday, November 26th. Prize will be shipped directly to the winner by Chevre®. Because of the perishable nature of this prize this giveaway is open to U.S. Residents ONLY.

Want Extra Entries?
Increase your odds of winning! In addition to the main entry comment, leave a separate comment for each bonus entry.
1. Follow @loveandoliveoil on twitter and tweet the following:
I just entered to win a holiday baking gift set from @loveandoliveoil and @chavrie! Enter here: http://bit.ly/s6BsJS
2. Like Love & Olive Oil on Facebook (or if you are already a fan just say so!)

Be sure you enter a valid email address, because if your name is drawn and I can’t get a hold of you within 48 hours, I will choose an alternate winner. You may also want to add me to your address book (lindsay AT loveandoliveoil DOT com), as I’d hate for your congratulatory email to end up in the spam folder.

The fine print: No purchase necessary. Giveaway open to US residents only. Void where prohibited. I was provided with an identical gift set and cheese by Chavrie®, however all opinions written are purely my own.

That's My Jam: Winter edition Now Available!

479 Comments Leave a Comment »

  1. i am a huge goat cheese fan. i make a mean goat cheese nacho- it is SO GOOD!

  2. That is a beautiful cheesecake!

  3. Delicious in a salad with apples, cranberries & candied pecans topped with a honey mustard vinaigrette.

  4. like you on facebook

  5. I’d probably use the goat cheese in either a frittata/quiche type dish or to make a unique sandwich!

  6. tweeted too!

  7. I’m gonna make a Savory Basil & Goat Cheese spread this holiday season…will let ya know how it turns out!

  8. I love goat cheese on a salad. It pairs so well with nuts and fruit!

  9. I love combining goat cheese and pumpkin puree, plus some bacon fat and bacon for a great spread on crostinis!

  10. I tweeted and follow you on Twitter

  11. I love love love goat cheese-I could use it in dips, savory cream puffs, bread/rolls, the possibilities are endless!

  12. I “like” Love & Olive Oil on Facebook

  13. I love goat cheese on a beautiful arugula salad with pine nuts, strawberries, and a balsamic vinaigrette!

  14. I’m tucking this recipe away for a baby shower!

    I always keep goat cheese in my fridge because it’s so versatile. This Thanksgiving, I plan on making my Curried Pumpkin soup with goat cheese as a main course for one of my dear veggie friends! The goat cheese really balances the spice from the curry powder and adds a smooth creamy element to the soup.

    At my parent’s house, I’m in charge of the salad course. I’ll will be serving a mesclun mix salad comprised of homemade spiced pecans, dried cranberries, sliced tart apples that will be drizzled with my easy champagne vinaigrette. This yummy salad will be topped with a liberal handful of creamy goat cheese.

    Ok, now I’m ready for lunch!

  15. I love goat cheese with everything, especially on crackers for appetizers, in salads, and in baked tarts. I’m most looking forward to my in-laws thanksgiving with a goat cheese and beet salad!

  16. I also follow on twitter and tweeted your fun phrase! I’m @Fettbot.

  17. I also liked your blog on Facebook.

  18. Goat cheese on a turkey burger

  19. Goat cheese makes almost everything better, but lately I’ve been addicted to sprinkling it on salads — makes every bite more enjoyable.

  20. I will use goat cheese to treat my baby sister (home for the holidays from Rome) to a feast of goat cheese, warm bread, and a leafy salad topped with cranberries and more goat cheese!

  21. I will use the goat cheese to stuff chicken breast. Butterfly and pound out the chicken breast. Add seasoning to goat cheese ( I like to use a little poultry seasoning mix but you can use whatever you like). Spread seasoned goat cheese on breast. I like to add a tablespoon of whole berry cranberry sauce with granny smith apple and orange zest in here too for a festive look. Roll breast around cheese and cranberries and fasten with pick. Bread by dipping in flour, egg wash, and panko and bake. Don’t overstuff or they will leak a bit.

  22. I would use the goat cheese over a spinach salad with bacon and a honey mustard dressing!

  23. I plan to make a cheese ball with different types of cheese.

  24. I tweeted the message

  25. I love goat cheese as a ropping for a salad! specifically a roasted root veggie salad!

  26. it’s hard to think of just one thing to use goat cheese with this season, as i try to sneak it into everything! if i had to choose i would pick goat cheese baked on polenta cakes with some lemon juice…yum!

  27. I eat cranberry and cinnamon goat cheese on my pork chops. A great way to get a taste for the holiday season on the off weeks!

  28. I’ve never thought to make cheesecake using goat cheese. Will have to try it this year! other things to use goat cheese on… PIZZA!!!

  29. follow on twitter (@thinktran) and retweeted!

  30. I’m using goat cheese as simply part of my cheese plate appetizer AND I’m fixing up some baked mac and cheese. Goat cheese makes it so creamy!

  31. i’ll use goat cheese to put a smile on everyone’s face

  32. It’s more like what ways WONT i try to use goat cheese over the holidays?! Been brainstorming goat cheese cakes for a while so will probably have to make one happen!

  33. and I already like you on FB :-)

  34. How would I use goat cheese? ON EVERYTHING. I have been curious lately, though, about making lasagne with goat cheese. It’ll happen.

  35. I can’t wait to make a cranberry chutney-goat cheese dip for the holidays!

  36. I just liked Love and Olive Oil on Facebook :)

  37. We are fans of using goat cheese, cut in small discs, lightly breaded and pan fried (or baked) (for warmth and color) to put on top of a fresh salad with a nice vinaigrette. Gives a nice wintery warmth to the salad greens without wilting anything.

  38. Also liked L&OO on facebook!

  39. that cheesecake looks fabulous! i’d also use the chavrie in mashed potatoes!

  40. Since I can remember, for christmas breakfast we’ve always had french toast and at least 5 lbs of bacon. I need a really good breakfast to happily stomach the droves of young nieces and nephews shrieking with glee and rabid for presents in the wee hours of the morning. Last year, I served our french with tangy piles of crumbled goat cheese, honey and cracked black pepper. That along with about a pound of bacon and soup bowl sized cup of coffee made for a morning I cannot wait to recreate. Maybe this year little cyrus won’t topple the christmas tree, but with enough goat cheese doused french toast, I really wouldn’t care.

  41. also ‘liked’ on facebook!

  42. I love to use the basil and garlic goat cheese as a simple spread paired with crackers for guests. They are always surprised at how simple it is!

  43. Oh, how I love goat cheese! This will be used on our holiday salad of candied almonds, apples and (of course) goat cheese. But I also really want to serve a parmesan-crusted goat cheese with basil oil and a baguette as an appetizer, too!

  44. I would use goat cheese this holiday season as a remedy for stress! Apply directly to the mouth and forget about the lists of things still undone!

  45. I love goat cheese on almost everything! Would definitely put it in my mashed potatoes.

  46. I would put the goat cheese in a spinach salad with sage sausage and pecans.

  47. I will use goat cheese in a salad that my family has at Christmas dinner every year! (It also contains dried cranberries and candied nuts, yum!)

  48. And I follow you on twitter

  49. I would make this cheesecake–I think it would be a great way to get those goat cheese skeptics to try it. I would also try and make a dip of some sort, as the natural creaminess of goat cheese makes great dips! Yum, I just made myself hungry :) P.S.–I liked you on FB, yay!

  50. Well, seeing as I’ve been a little scared of it, I’d be willing to try goat cheese :) I recently found this blog and love it!!!! I liked you on FB and Twitter!!!!

  51. i’d make this cheesecake :)

  52. I think I would have to make this cheesecake! Or maybe fried goat cheese salad :)

  53. Will use on a salad!

  54. I would love to try this cheesecake with goat cheese, or make a strawberry Bruschetta with goat cheese as well :D

  55. am a follower on Facebook :D

  56. I’d bake it w/marinara sauce and serve with french bread.

  57. I would use it as a appetizer!! A spread w/crackers or toasted bread.

  58. What a lovely giveaway. I love goat cheese. I make rugalach, cheesecake, and salads with goat cheese. If I won, I’d probably make a holiday cheesecake with it.

  59. I’d make sweet and savory truffles…yum!

  60. I have this favorite pasta and spinach salad that I use goat cheese in. The goat cheese is combined with pasta water to create a dressing. It is super yummy :)

  61. Beautiful cheesecake! I’d like to use goat cheese on pizza this holiday season. Thanks!

  62. I follow Love & Olive Oil on facebook.
    (Sharon O.)

  63. Goat cheese ravioli :)

  64. I would use the goat cheese for on a great salad!

  65. I like you on FB

  66. I have seen so many yummy-looking appetizer recipes with goat cheese, so I would probably finally have an excuse to make one or two of them. Then again, this cheesecake looks too delicious to pass up. Thanks for the giveaway!

  67. I would make a salad out of cold roasted beets, the goat cheese, some good oliver oil and cracked black pepper and kosher salt. Maybe a drizzle of balsamic to top it off?

  68. I Like Love & Olive Oil on Facebook!

  69. LOVED L&OO on facebook…
    I’d stuff little puff pastry cups with goat cheese, cranberry sauce, and a sprinkle of rosemary <3

  70. I’m actually going to try this recipe but with pumpkin instead of strawberries! And make individual sized cakes!

  71. I will be using goat cheese in my mac & cheese to make it extra creamy and a little tangy!

  72. looks delicious! we’re going to enjoy goat cheese all holiday long – in quiche and just eaten by the spoonful for my three year old.

  73. yum. goat cheese and marinara!

  74. i am a facebook fan!

  75. What a beautiful dessert! Must give this a try.

    I use goat cheese ALOT – since I’m dairy sensitive.
    A favorite quick appetizer is goat cheese topped with honey, rosemary and pine nuts.

  76. I will add honeyed goat cheese to a strawberry spinach salad w/a balsamic dressing. :)

  77. I’m dreaming of a goat cheese, fig and proscuitto pizza….which will be made holiday-esque because figs are just dreamy this time of year.

  78. I have a wonderful gourmet mac & cheese recipe, that calls for goat cheese and other various rich cheeses. I bake a batch every year.

    Thank you so much for the awesome opportunity to enter. Happy Thanksgiving and Merry Christmas, to you and yours!

  79. I am a facebook follower. (Cheryl HeartnSoulmom).

  80. Already like you on Facebook!

  81. mmm goat cheesee……
    In a panini! even though its unconventional for this holiday season

  82. When I was reading through your recipe I thought I would love to use cranberries and make a (goat)cheesecake with it. That sounds delicious!

  83. Already like you on fb!

  84. I make an crostini with goat cheese and italian style diced tomatoes. It is lovely and I get raves on it all the time.

  85. OH, and I like you on FB. :)

  86. David Lebovitz has a goat cheese souffle on his site that I love to make with blackberries.

  87. i love stuffing goat cheese into squash blossoms!

  88. following you on twitter! and tweeted!

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