Description
Raspberry Goat Cheese Cheesecake is an elegant, creamy dessert with a subtle tang from goat cheese, a bright raspberry swirl, and a honey-kissed crust that balances richness with freshness.
Ingredients
1 cup plus 3 tablespoons unsalted butter, room temperature
1/2 cup sugar
3 tablespoons honey
2 cups all-purpose flour
Pinch of salt
2 teaspoons cornstarch
1 teaspoon fresh lemon juice
1 tablespoon warm water
2 cups fresh or frozen raspberries
2 tablespoons sugar
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 teaspoons vanilla extract
4 large eggs
Honey, for serving (optional)
Instructions
- Cream butter, sugar, and honey until light and fluffy. Mix in flour and salt just until combined. Divide dough in half, shape into logs, wrap, and chill until firm.
- Preheat oven to 325°F (165°C). Slice chilled dough into rounds and bake until lightly golden. Cool completely.
- Process baked cookies into crumbs, mix with remaining melted butter, and press into the bottom of a greased, parchment-lined 9-inch springform pan. Bake briefly and cool. Wrap pan securely with foil.
- For the raspberry swirl, whisk cornstarch, lemon juice, and warm water until smooth. Cook raspberries and sugar until juicy, then add cornstarch mixture and cook until thickened. Purée, strain, and cool.
- Beat cream cheese and goat cheese until smooth. Add mascarpone and sugar, then sour cream and vanilla. Mix gently.
- Add eggs one at a time, mixing just until incorporated.
- Pour filling into cooled crust. Spoon raspberry sauce over the top and gently swirl.
- Place springform pan in a larger pan filled with warm water. Bake until edges are set and center is slightly wobbly.
- Turn off oven, crack the door, and let cheesecake cool gradually. Refrigerate until fully chilled.
- Serve chilled, drizzled with honey if desired.
Notes
Goat cheese adds mild tang without overpowering the flavor.
A water bath helps ensure even baking and prevents cracking.
Cheesecake tastes best after chilling overnight.
Nutrition
- Serving Size: 1 slice
- Calories: 520
- Sugar: 36g
- Sodium: 320mg
- Fat: 34g
- Saturated Fat: 20g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 165mg
