The use of goat cheese in this recipe adds a tangy and earthy twist to your classic cheese cake. The homemade graham cracker crust is both delicious and easy to make.
Goat Cheese Cake with Graham Cracker Crust
The use of goat cheese in this recipe adds a tangy and earthy twist to your classic cheese cake. The homemade graham cracker crust is both delicious and easy to make.
Ingredients
For the crust:
- 18 graham cracker sheets
- 11 tbsp melted salted butter
- 6 tbsp sugar
For the cheese cake:
- 5 oz cream cheese, (softened)
- 6 oz goat cheese, (softened)
- ¼ cup granulated white sugar
- 1.5 whole eggs
- ¼ cup condensed milk
- ½ tsp vanilla extract
- 1 Tbsp lemon juice
Instructions
- To make the graham cracker crust, place the cracker sheets in a food processor and blend until the pieces are uniformly small.
- Mix the graham cracker crumbles with the sugar and pour in the melted butter and stir to combine evenly.
- Press the crust mixture into a lightly buttered glass or oven-safe pie baking dish and distribute the crust evenly into a layer on the bottom and sides of the dish.
- Press the crust layer firmly into an even layer.
- Place the mixture in the fridge to harden for 1 hour.
- Preheat oven to 300F.
- For the cheese cake filling, use a stand mixer with the paddle attachment on low speed to mix the cream cheese, goat cheese, and white granulated sugar until combined.
- Scrape down the sides of the bowl often, and do not overmix.
- Slowly add in the one and a half eggs, and mix until incorporated.
- Add in the condensed milk, and mix until combined.
- Add in the lemon juice and the vanilla extract until incorporated.
- Pour the mixture on top of your packed and chilled graham cracker crust.
- Bake in the oven for 10 minutes, and then rotate the cake and bake for another 15 minutes.
- Reduce the oven temperature to 290 and continue to check the cake every 5 minutes until the center of the cake is wobbly but no longer liquified.
- This should take roughly 10 minutes, for a total cooking time of 35-45 minutes.
- When the cheese cake is done, carefully remove from the oven and allow to cool at room temperature for 2 hours.
- Place in fridge and allow to solidify overnight.
- When ready to serve, cut in wedges using a sharp knife, cleaning the knife in between slices.