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. following you on twitter! and tweeted!

  2. i love stuffing goat cheese into squash blossoms!

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

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

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

  6. Already like you on fb!

  7. 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!

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

  9. Already like you on Facebook!

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

  11. 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!

  12. 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.

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

  14. 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.

  15. i am a facebook fan!

  16. yum. goat cheese and marinara!

  17. 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.

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

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

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

  21. I Like Love & Olive Oil on Facebook!

  22. 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?

  23. 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!

  24. I like you on FB

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

  26. Goat cheese ravioli :)

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

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

  29. 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 :)

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

  31. 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.

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

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

  34. am a follower on Facebook :D

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

  36. Will use on a salad!

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

  38. i’d make this cheesecake :)

  39. 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!!!!

  40. 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!

  41. And I follow you on twitter

  42. I just liked you on facebook!

  43. 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!)

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

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

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