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.
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  1. I’d make savory goat cheese truffles! Yum! I am in love with that cake stand, btw.

  2. It would be so good in stuffed mushrooms with fresh herbs and a spicy tomato dipping sauce.

  3. I like you on FB

  4. I also “like” you on FB!

  5. I just used goat cheese tonight! Made a pasta dish with roasted butternut squash and onions, toasted walnuts, basil, and tossed with hot pasta and a log of goat cheese. So good and a great vegetarian dinner night for the whole family.

  6. I would make an appetizer with the goat cheese….perhaps roll it in toasted pecans and serve it on crackers or pita chips.

  7. I follow on twitter and I tweeted this giveaway!

    Denise P.
    sandpaperxsilk -at-

  8. I am a fan on facebook!

    Denise P.
    sandpaperxsilk -at-

  9. I would love this set! I have always wanted to experiment with goat cheese in so many recipes, I just haven’t been brave yet!

    This would be a great excuse!

    Denise P.
    sandpaperxsilk -at-

  10. I’m a fan on Facebook.

  11. I would use the goat cheese in some type of appetizer for our Christmas Eve dinner.

  12. I’d like to say that I would use goat cheese in some inventive holiday dish, but I know myself too well…I would just eat the whole thing on some crackers as soon as I got it home!

  13. And tweeted! @princessaioli :)

  14. Liked you on facebook – although I can’t believe I hadn’t already done it!

  15. Yum! I would use it as an appetizer.

  16. I’m a fan on Facebook!

  17. This cheesecake is definitely tempting to make for the holidays using goat cheese. Otherwise, making a nice cheese ball would be nice and festive.

  18. I love white dishes of any nature. And, the cheese cake looks pretty good too.

  19. And…I LOVE you on facebook!

  20. Why, I would make cheesecake, of course!!!

  21. This one is intriguing. I’ve been slowly cutting out cow’s milk, and this may be a great substitute! I love goat cheese in spinach and strawberry salads with a really good balsamic drizzle.

  22. I would try to make a cheese cake, except I think I’d go for the savory variety.

  23. I love adding goat cheese to my pizza and salads!

  24. I would use goat cheese to top a grilled portabello mushroom and drizzle with balsamic dressing.

  25. I would have grand plans for tarts, soups, salads, and end up eating it all on a cracker because I couldn’t resist.

  26. I would use goat cheese to make a delicious kale and goat cheese paninini.

  27. Liked L&OO on FB as well.

  28. Already following Love & Olive Oil on Twitter, and tweeted the giveaway (@squirrelbread).

  29. I’m a huge fan of updated rumaki: chevre-stuffed dates wrapped in bacon.

  30. I also liked you on facebook!

  31. Yum! This looks fantastic! I think crackers or toasts served with goat cheese and cranberry relish would be lovely for the holidays :)

  32. I also liked you on FB!

  33. I have a yummy recipe for goat cheese crostini with a honey walnut spread that’s a great appetizer. But who am I kidding, I’d use goat cheese in everything if I could :)

  34. finally, how about a tweet? I really want some goat cheese!!/meghquinn/status/138754778439225344

  35. I also follow you on facebook

  36. I’m already a fan! :)

  37. I would do goat cheese & figs together somehow. Love that combo!

  38. Oh my, It’s so hard to not use goat cheese! It be great within my fall/winter salads. I’d also use it with leftovers on pizza. Or well, make it into a dessert. I’m dying to make a version of Jeni’s Ice Cream-Goat Cheese and Sour Cherries flavor.

  39. I think some goat cheese mixed in mash potatoes would be great this holiday season.

  40. I Like you on FB :)

  41. I liked you on facebook!

  42. I would crumble it in a nice fall salad made with spinach, cranberries, roasted beets, and maybe some apple or pear. Or, I’d just put it on a cheese plate with some crackers :)

  43. I would def. use it to make your cheesecake, I’ve been dying to make a cheesecake

  44. I would use it in a salad with roasted butternut squash, lentils and arugula – one of my favorite fall dishes.

  45. Oh just crumble in my salad – over beets is the best.

  46. In effort to make sides without using the stove and since my family loves salad, I’m making a green salad with roasted butternut squash (cooked the day before), pumpkin seeds, dried cranberries, and goat cheese with a citrus mustard vinaigrette. Goat cheese is one of my favorite toppings.

  47. i LOVE baked goat cheese as an appetizer…which will definitely be found in our home over the holidays!

    however, i recently had a goat cheese cookie at a bakery and i’d love to recreate that! :)

  48. I would use goat cheese on poached eggs!

  49. I will give it to my wife. She always knows what to do with it and it’s always delicious.

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