Best 2 Goat Cheese Cake With Mixed Berries Recipes

Indulge in a symphony of flavors with our delectable Goat Cheese Cake adorned with Mixed Berries, a culinary masterpiece that tantalizes the taste buds and captivates the senses. This unique cheesecake boasts a creamy, tangy goat cheese filling nestled within a graham cracker crust, complemented by a vibrant array of mixed berries. Experience a burst of sweetness from the juicy berries, which counterbalance the tanginess of the goat cheese, creating a harmonious equilibrium of flavors. Discover the perfect balance of textures, from the velvety smoothness of the cheesecake to the delightful crunch of the graham cracker crust. This recipe promises an unforgettable dessert experience, perfect for any occasion. Additionally, we present variations of this classic, including a No-Bake Goat Cheese Cake, a Gluten-Free Goat Cheese Cake, and a Vegan Goat Cheese Cake, catering to various dietary preferences and allergies. Embark on a culinary journey and savor the exquisite flavors of our Goat Cheese Cake with Mixed Berries, a true delight for your taste buds.

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GOAT CHEESE CHEESECAKE

Goat Cheese Cheesecake image

Provided by Anne Burrell

Categories dessert

Time 13h30m

Yield 8 servings

Number Of Ingredients 18

Ingredients

2 cups gingersnap crumbs
6 tablespoons melted butter, plus extra butter for pan
1/4 cup sugar
Pinch salt
2 (8-ounce) packages cream cheese, at room temperature
1 (12-ounce) log goat cheese
12 ounces creme fraiche or sour cream
4 eggs
1 cup sugar
2 teaspoons vanilla extract
Vanilla Pineapple Compote, recipe follows
Special equipment: 9-inch springform pan
1 cup brown sugar
1 1/2 cups water
1 cup rum
2 vanilla beans, split, seeds scraped and reserved
1/2 lemon, juiced
1 ripe pineapple, top, skin and core removed, cut into bite-size wedges

Steps:

Preheat the oven to 350 degrees F.
To make the crust:
Stir all of the ingredients together in a large bowl. Butter a 9-inch springform pan. Press the crumb mixture onto the bottom and about halfway up the sides of the pan.
To make the filling:
Beat the cream and goat cheeses in the bowl of an electric stand mixer with the paddle attachment until light and fluffy. Add the creme fraiche and beat to combine. Add the eggs, 1 at a time, beating after each egg is added, until thoroughly combined. Beat in the sugar and vanilla until just combined.
Pour the filling into the prepared crust. Put on a baking sheet in the preheated oven and bake for 55 to 60 minutes. Rotate the baking sheet halfway through the cooking process. If the cheesecake starts to color, tent the springform pan with aluminum foil.
Remove the cheesecake from the oven and let it cool completely before serving, as it continues to set as it cools. It is best to refrigerate overnight before serving. Cut the cake into wedges and serve with Vanilla Pineapple Compote.
Say cheesecake!
Combine the brown sugar, water, rum, and vanilla beans in a saucepan over medium heat. Squeeze the lemon juice into the pan and stir to combine. Bring to a simmer, add the pineapple and stir until well mixed. Simmer until the liquid has reduced to a syrupy consistency and the pineapple is soft.
Let cool and serve as an accoutrement to yummy desserts like goat cheese cheesecake!

GOAT CHEESE CHEESECAKE

Goat Cheese Cheesecake image

This is a modified version of a recipe from "Classic Stars Desserts" by Emily Luchetti. The texture is very much like a ricotta cheesecake and is very good! I hope that you enjoy!

Provided by Dwynnie

Categories Cheesecake

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 11

Ingredients

butter (for cake pan)
granulated sugar (for cake pan)
16 ounces fresh goat cheese, at room temperature
3/4-1 cup granulated sugar
1 1/2 teaspoons vanilla extract
1 lemon, zest of
1 teaspoon lemon juice
7 large eggs, seperated
3 1/2 tablespoons all-purpose flour
1/2 pint blackberry (for garnish)
1 pint raspberries

Steps:

Preheat the oven to 350 degrees F.
Butter (or spray) a 9 inch cake pan and dust with granulated sugar, tapping out the excess.
Put the goat cheese, sugar, vanilla, lemon zest, and lemon juice in the bowl of a stand mixer and beat until smooth.
Stir in the egg yolks two at a time, mixing well after each addition.
Mix in the flour until incorporated.
Put the egg whites in another mixer bowl and whip on medium until soft peaks form.
Using a spatula, fold the egg whites into the cheese mixture.
Spread the batter into the prepared pan.
Bake 25 to 30 minutes or until a skewer inserted into the center comes out clean.
Let cake cool to room temperature, then run a knife around the inside edge of the pan to loosen the cake before inverting a platter on top of the pan and then inverting plate and pan.
Lift off the pan to serve and top the cake with berries.
The cake may be made a day ahead and kept refrigerated, with the berries added just before serving.

Tips:

To ensure a smooth and creamy cheesecake filling, make sure the cream cheese is at room temperature before mixing. This will help it blend easily with the other ingredients and prevent lumps.
Use a springform pan with a removable bottom for easy release of the cheesecake. Line the bottom of the pan with parchment paper to prevent sticking.
Bake the cheesecake in a water bath to create a moist and evenly cooked cheesecake. Place the springform pan inside a larger roasting pan and fill the roasting pan with hot water. This will help regulate the temperature of the oven and prevent the cheesecake from overcooking.
Allow the cheesecake to cool completely before refrigerating. This will help it set properly and prevent it from cracking.
Garnish the cheesecake with fresh berries, whipped cream, or a drizzle of honey before serving.

Conclusion:

This goat cheese cake with mixed berries is a delicious and elegant dessert that is perfect for any occasion. The creamy goat cheese filling is perfectly complemented by the tart and juicy berries. This cheesecake is sure to be a hit with your family and friends.