Raspberry Goat Cheese Cheesecake

Why You’ll Love Raspberry Goat Cheese Cheesecake Recipe

I like this recipe because it delivers a cheesecake that’s rich without being heavy. I enjoy how smooth and creamy the texture turns out, how the raspberry swirl cuts through the richness, and how the goat cheese adds depth instead of overpowering the flavor. This is the kind of dessert I make when I want something impressive but still comforting.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

Crust
1 cup, plus 3 tablespoons unsalted butter, room temperature
1/2 cup sugar
3 tbsp honey
2 cups all purpose flour
Pinch of salt

Raspberry Swirl
2 tsp cornstarch
1 tsp fresh lemon juice
1 tbsp warm water
2 cups 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 sugar
1 cup sour cream
2 tsp vanilla
4 large eggs

Additional
Honey, for serving, optional

Directions

I start by making the crust. I cream the butter, sugar, and honey together until light and fluffy. I add the flour and salt and mix just until combined. I divide the dough in half, shape each portion into a log using parchment paper, wrap tightly, and chill until firm.

I preheat the oven to 325°F and line a baking sheet. I slice the chilled dough into rounds and bake until lightly golden. Once cooled, I process the cookies into crumbs, mix with the remaining melted butter, and press the mixture firmly into the bottom of a greased and parchment-lined 9-inch springform pan. I bake the crust briefly and let it cool completely, then wrap the outside of the pan securely.

For the raspberry swirl, I whisk the cornstarch, lemon juice, and warm water until smooth. I cook the raspberries and sugar until juicy, then add the cornstarch mixture and cook until thickened. I puree and strain the mixture, then let it cool.

To make the filling, I beat the cream cheese and goat cheese until smooth and fluffy. I add the mascarpone and sugar, followed by the sour cream and vanilla. I add the eggs one at a time, mixing gently until fully incorporated.

I pour the filling into the cooled crust, spoon the raspberry sauce over the top, and gently swirl it. I place the pan into a larger pan with warm water and bake until set, then allow the cheesecake to cool gradually in the oven before refrigerating until fully chilled.

Servings and Timing

I usually slice this cheesecake into about 12 to 14 servings. The prep time takes roughly 1 hour and 15 minutes, the baking time is about 2 hours and 40 minutes, and the total active time comes to just under 4 hours, plus cooling and chilling time.

Variations

I sometimes swap raspberries for blackberries or strawberries when I want a different fruit flavor. I also enjoy adding a little lemon zest to the filling for extra brightness. When I want a simpler crust, I use prepared shortbread crumbs instead.

Storage/Reheating

I store the cheesecake well covered in the refrigerator for up to 3 to 4 days. I serve it chilled and don’t reheat it, as the texture is best cold.

FAQs

Does goat cheese make the cheesecake taste strong?

I find it adds a mild tang without overpowering the dessert.

Can I make this cheesecake ahead of time?

I usually make it a day ahead so it has plenty of time to chill.

Why use a water bath?

I use it to help the cheesecake bake evenly and stay crack-free.

Can I use frozen raspberries?

I use frozen raspberries often, and they work perfectly.

How do I know when it’s done baking?

I look for set edges with a slightly wobbly center.

Can I skip the mascarpone?

I like the extra creaminess it adds, but the cheesecake still works without it.

How long should it chill?

I prefer at least 5 to 6 hours, but overnight is even better.

What knife works best for slicing?

I use a sharp knife wiped clean between slices.

Can I freeze this cheesecake?

I freeze it whole or in slices and thaw it in the refrigerator.

Should I drizzle honey on top?

I love the extra touch, but it’s completely optional.

Conclusion

I love this raspberry goat cheese cheesecake because it feels refined yet approachable. With its creamy texture, vibrant fruit swirl, and hint of honey, it’s a dessert I’m always proud to serve and one that never fails to impress.