Description

This luscious Raspberry Goat Cheese Cheesecake blends the creamy tang of goat cheese with the rich smoothness of cream cheese and mascarpone, swirled with a vibrant homemade raspberry sauce. A buttery, crisp cookie crumb crust forms the perfect base for this elegant dessert, which is baked in a water bath for a silky texture. Finished with an optional honey drizzle, this cheesecake is perfect for special occasions or anytime you crave a sophisticated treat.

Ingredients

Scale

Crust:

1 cup, plus 3 tablespoons (266g) unsalted butter, room temperature
1/2 cup (104g) sugar
3 tbsp honey
2 cups (260g) all purpose flour
Pinch of salt

Raspberry Swirl:

2 tsp cornstarch
1 tsp fresh lemon juice
1 tbsp warm water
2 cups (255g) fresh or frozen raspberries
2 tbsp sugar

Goat Cheese Cheesecake:

16 oz cream cheese, room temperature
12 oz goat cheese, room temperature
4 oz mascarpone cheese, slightly softened
1 1/2 cups (310g) sugar
1 cup (230g) sour cream
2 tsp vanilla extract
4 large Eggland’s Best eggs

Additional:

Honey, for serving, optional

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Instructions

Make Crust Mixture: In a large mixer bowl, cream 1 cup butter, sugar, and honey on medium speed until fluffy. Add flour and salt, mix till just combined.
Form and Chill Dough Logs: Divide dough in half; shape each half into a log (~1 1/4 inch diameter) on parchment paper. Wrap tightly, then freeze for 30 minutes or refrigerate 2 hours until firm.
Preheat Oven and Prepare Baking Sheet: Preheat oven to 325°F. Line a cookie sheet with a silicone mat or parchment paper.
Slice and Bake Cookies: Cut dough logs into 1/4 inch slices and space 1/2 inch apart on sheet. Bake 15-20 minutes until edges golden. Cool completely.
Process Cookie Crumbs and Combine with Butter: Crush cooled cookies in a food processor to get 2 1/4 cups crumbs. Melt remaining 3 tbsp butter; stir into crumbs until well combined.
Press and Bake Crust: Press crumbs into bottom of a greased 9-inch springform pan lined with parchment. Bake crust 10 minutes, then cool. Cover pan exterior with foil to protect from water bath.
Prepare Raspberry Swirl: Whisk cornstarch, lemon juice, and warm water until dissolved. In a saucepan over medium heat, combine raspberries and sugar, cook stirring 3 minutes until juices release. Add cornstarch mixture, cook 3 more minutes while smashing berries; mixture should bubble and thicken. Puree and strain the sauce; set aside to cool.
Make Cheesecake Filling: Preheat oven to 350°F. Beat cream cheese and goat cheese in a large bowl until fluffy. Add mascarpone and sugar, mix well. Stir in sour cream and vanilla on low speed until combined.
Add Eggs: Beat in eggs one at a time, scraping bowl sides after each addition, ensuring full incorporation.
Assemble Cheesecake: Pour filling over crust. Drop spoonfuls of raspberry sauce onto filling and gently swirl with toothpick or knife.
Prepare Water Bath: Place springform pan in a larger pan. Fill larger pan with warm water reaching halfway up springform pan sides but below foil top edge.
Bake Cheesecake: Bake for 1 hour. Turn off oven, leave door closed for 1 hour for the cheesecake to continue baking while cooling.
Chill Cheesecake: Remove from oven and water bath, unwrap foil, refrigerate until firm, about 5-6 hours or overnight.
Serve: Keep refrigerated until serving. Drizzle with honey if desired. Best eaten within 3-4 days.

Notes

Shortcut crust: use 2 1/4 cups shortbread cookie crumbs combined with 3 tablespoons melted butter, pressed into pan, then bake as directed.

Nutrition

Serving Size: 1 slice (approx. 1/13th recipe)
Calories: 480
Sugar: 32g
Sodium: 280mg
Fat: 33g
Saturated Fat: 19g
Unsaturated Fat: 12g
Trans Fat: 0.5g
Carbohydrates: 35g
Fiber: 2g
Protein: 8g
Cholesterol: 140mg