Goat cheese cheesecake, made with tangy goat cheese and honey, is a decadent variation of the classic dessert. It pairs perfectly with a graham cracker crust and will have you reaching for seconds in no time.
Instructions
1
Prepare the pan
2
Preheat the oven to 350°F. Wrap the bottom half of a 9-inch springform pan with three layers of aluminum foil and set aside.
3
Make the crust
4
In a large bowl, combine the graham cracker crumbs, sugar and melted butter; mix well. Press the crumbs into the bottom of the prepared pan and about 1 inch up the sides. Place the pan on a baking sheet and bake the crust until lightly browned, 8 to 10 minutes. Allow to cool completely.
5
Make the filling
6
Increase the oven temperature to 450°. In a large bowl, beat the cream cheese on medium speed until it's smooth, four to five minutes. Reduce the mixer speed to medium-low and add the sugar, beating until fluffy. Add the goat cheese, sour cream, honey, cornstarch, lemon juice and vanilla. Beat for one to two minutes, until smooth and fluffy. Add the eggs, one at a time, until incorporated. Pour the filling over the cooled crust.
7
Create a water bath
8
Place the springform pan in a larger baking pan. Add 1 inch of hot water to the larger pan, creating a hot water bath for the cheesecake. Editor's Tip: If you're worried about spilling the hot water, you can wait until the cheesecake is in the oven and then carefully pour the water into the larger pan.
9
Bake the cheesecake for 15 minutes. Then, decrease the oven temperature to 225° and bake until just set, 45 to 55 minutes longer. Turn off the oven, open the oven door, and let the cheesecake sit for 30 minutes or until the center sets completely. Editor's Tip: You need to crack the oven door only 1 to 2 inches. If it doesn't stay open by itself, prop it open with the end of a wooden spoon or a kitchen towel.
10
Refrigerate and serve
11
Remove the cheesecake from the oven and refrigerate it overnight, covering it only after it cools. To serve, run a knife around the sides of the pan to release the cheesecake, then carefully remove the rim of the springform pan. Serve drizzled with honey if desired.
