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.
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
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
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
1 teaspoon vanilla extract
1/2 teaspoon almond extract
10 ounces whole fresh or frozen strawberries, thawed and drained if frozen
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.
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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!
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Congrats to comment #14, Vivek, who was randomly selected as the winner!
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.
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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.
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.
GIVEAWAY IS NOW CLOSED!
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I’ve been thinking of a new recipe for bruschetta. It’s involving pureed figs and goat cheese smeared on a baguette. YUMM!
I would use goat cheese crumbled over a roasted beet salad with Balsamic vinegrette.
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I would make a tart from goat cheese. It’s delicious!
I’m already a L&OO fan on fb
I tweeted the contest
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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!
I would love to use it with cranberries as a cracker spread.
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I’d probably make some goat cheese & olive tapenade crostini for guests for a holiday party.
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I would definitely make this cheesecake!!!
I would make a goat cheese, bacon, eggs, and potato casserole.
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!)
I’m a FB fan.
I LOVE goat cheese so I’d prob just eat in on crackers. Or w beets and spinach.
I love goat cheese on salads and pizza, but will probably use it with chipotle peppers in an appetizer.
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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!
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I have a delicious recipe for fig and goat cheese bruschetta!
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I would make goat cheese bacon wrapped dates. They are so good broiled!
I am making homemade rosemary cheese crackers with goat cheese and my homemade pepper jelly for an appetizer. This would be a fun giveaway to win! I am also a fan on facebook.
I follow you on twitter and tweeted about your giveaway! @icemaiden013
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I’d do exactly what you did with it, I’ve never been a fan of it really, but that cheesecake looks divine!!
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I wouldn’t use the goat cheese myself, but my mom would love to have it, and i would love to have the cake plate!
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I would use it to make a special savory pastry for
My beau… Who absolutely loves goat cheese. It’s somethig I’ve been developing for some time and I think it is almost golden.
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I would use the goat cheese in a frittata on Christmas morning!
I’m already a Facebook follower!
I’m thinking goat cheese-stuffed dates wrapped in bacon…drooooool
I would make this scrumptious recipe!!! I am a huge fan on facebook already!!
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I would make a Christmas tree-shaped goat cheese ball to serve with crackers as an appetizer :)
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I like to use goat cheese in salad – with some fresh vinaigrette. Or with some crackers… Yummy!
Yum!! I would keep it simple and put it on a little bread and drizzle it with honey. These might be good hors d’oeuvres for a holiday party!!
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Following you on twitter and tweeted about your entry!!
I love goat cheese. I usually make appetizer goat cheese, toasted pecan, cranberry & crackers …
I would use the goat cheese to make this yummy cheesecake!
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what an amazing idea! i can’t wait to try this out. i love goat cheese in just about everything, but i really love eating it on crostini or baguette with this delicious olive tapenade that i make. yum yum!
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Goat cheese and Duck Confit Salad..SO GOOD! Thanks for your PAGE!
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I plan on making a goat cheese and crab tart with with dill :)
Goat cheese with fresh bread, crackers and wine!
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We love goat cheese in this house!!!! I might make herbed goat cheese tartlets.
I have many, many appetizers that require the use of goat cheese. I also want to try to make a goat cheese pizza!
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I would love some goat cheese on an appetizer pizza with some garlic oil, thyme, and arugula on top dressed with some fresh lemon juice, salt, and black pepper.
And I followed + tweeted under BakingPartTime
I know this may be boring in comparison to the rest of the posts, but I love a seared slice of goat cheese on a salad. With a balsamic vinegerette, cranberries, and walnuts. Mmmm. Ok now I’m hungry.
I would be making some chocolate goat cheese truffles!
Will add goat cheese to a grilled chicken sandwich with avocado and tomato.
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Use it? I’d just eat it!!! Love me some goat cheese on Triscuits!
Goat Cheese and pumpkin ravioli! So good!
I’d make a bruschetta with goat cheese, roasted red and yellow bell peppers, and fresh basil.
A goat cheese, tomato, cucumber, parsley salad with a red wine vinaigrette a la Pierre Franey.
Just made a pumpkin goat cheese cake for Thanksgiving. Love love goat cheese!
I’ve always been a fan of appetizers of goat cheese, fig jam and caramelized onion on toasted baguette slices.
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