Love and Olive Oil

Strawberry Almond Goat Cheese Cheesecake

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

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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


  1. Preheat oven to 300 degrees F.
  2. 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.
  3. 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.
  4. Pour half of the filling into prepared crust.
  5. 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.
  6. 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.
All images and text © / Love & Olive Oil

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  1. This vegan black bean strawberry is spicy, hearty, flavorful, and the perfect summer main dish. It’s amazing and wonderful and I want to savor every minute of sunshine. I have talked a few times about my summer love affair with veggie strawberry.


  3. I like you on FB

  4. I’ve been thinking of a new recipe for bruschetta. It’s involving pureed figs and goat cheese smeared on a baguette. YUMM!

  5. I would use goat cheese crumbled over a roasted beet salad with Balsamic vinegrette.

  6. I like you on fb.

  7. I would make a tart from goat cheese. It’s delicious!

  8. I’m already a L&OO fan on fb

  9. I follow you on twitter!

  10. I would use it in a myriad of ways… savory cheesecake appetizers, on top of bruschetta, how good would goat cheese be spread on bread with leftover turkey and thrown in the pannini press?? YUM!

  11. I would love to use it with cranberries as a cracker spread.

  12. Like Love & Olive Oil on Facebook

    charity s

  13. I’m already like ya on FB!

  14. tweet tweet!

  15. I’d probably make some goat cheese & olive tapenade crostini for guests for a holiday party.

  16. I am a FB fan :)

  17. I would definitely make this cheesecake!!!

  18. I would make a goat cheese, bacon, eggs, and potato casserole.

  19. I would use goat cheese to make some wonderful crostinis for holiday parties. I’ve seen a few neat ideas using winter vegetables like squash or beets and definitely some preserves (like chutney or cranberry sauce) on there too. Thanks for the giveaway! (tweeted too!)

  20. Tweeted @chocolatemoosey

  21. I’m a FB fan.

  22. I LOVE goat cheese so I’d prob just eat in on crackers. Or w beets and spinach.

  23. I love goat cheese on salads and pizza, but will probably use it with chipotle peppers in an appetizer.

  24. I like you on FB.

  25. I tweeted!

  26. I already like you on FB.

  27. I think I’d slather it on fresh, homemade brioche and top it with some of my Dad’s homemade cranberry conserve. Oh man, now I’m drooling!

  28. I follow you on twitter and tweeted about the giveaway. I also liked you on Facebook.

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