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 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!

  2. 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!

  3. 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!

  4. also ‘liked’ on facebook!

  5. 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.

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

  7. Also liked L&OO on facebook!

  8. 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.

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

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

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

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

  13. i tweeted!

  14. 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!

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

  16. 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!

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

  18. Already a fan on FB!

  19. 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!!!

  20. 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!

  21. 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!

  22. tweeted!

  23. already fb like you

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

  25. I tweeted the message

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

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

  28. 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.

  29. 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!

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

  31. Goat cheese on a turkey burger

  32. I also liked your blog on Facebook.

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

  34. 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!

  35. 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!

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

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

  38. I’m already a fan on FB!

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

  40. I tweeted and follow you on Twitter

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

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

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

  44. tweeted too!

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

  46. like you on facebook

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

  48. That is a beautiful cheesecake!

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

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