Best 3 Goat Cheesecake With Lemon Curd And Raspberries By Bird Recipes

Indulge in a delightful culinary journey with our tantalizing goat cheesecake, a symphony of flavors that will delight your palate. This unique cheesecake features a creamy, tangy goat cheese filling nestled in a crisp graham cracker crust. Perfectly balanced with a luscious lemon curd and topped with a vibrant raspberry coulis, this dessert is a true masterpiece.

In this comprehensive recipe article, we'll guide you through the process of creating this exceptional dish, providing step-by-step instructions and helpful tips to ensure success. We'll also introduce you to two additional recipes that complement the goat cheesecake perfectly: a luscious lemon curd and a vibrant raspberry coulis.

These recipes are carefully crafted to create a harmonious combination of flavors and textures, making them the perfect accompaniment to the goat cheesecake. The tangy lemon curd adds a refreshing citrus note, while the vibrant raspberry coulis brings a burst of sweetness and color.

Whether you're a seasoned baker or just starting your culinary adventures, our goat cheesecake with lemon curd and raspberries is sure to impress. Get ready to embark on a delightful journey of flavors and create a dessert that will leave your taste buds wanting more.

Here are our top 3 tried and tested recipes!

GOAT CHEESECAKE WITH LEMON CURD AND RASPBERRIES (BY BIRD)

Goat Cheesecake With Lemon Curd and Raspberries (By Bird) image

Make and share this Goat Cheesecake With Lemon Curd and Raspberries (By Bird) recipe from Food.com.

Provided by 2Bleu

Categories Cheesecake

Time 6h

Yield 12 serving(s)

Number Of Ingredients 16

Ingredients

1 cup fresh lemon juice (about 6 lemons)
3/4 cup sugar
8 egg yolks
1 tablespoon butter, melted
4 tablespoons butter, melted
1 cup graham cracker crumbs
2 lbs cream cheese, at room temperature
1 cup sour cream
12 ounces goat cheese, at room temperature
1 1/2 cups sugar
2 eggs
1 teaspoon vanilla extract
2 teaspoons lime juice (or lemon juice)
1/2 cup sour cream
2 tablespoons Grand Marnier
2 cups raspberries

Steps:

FRESH LEMON CURD: In a double boiler, over medium heat, whisk all the ingredients together. Cook the sauce until thick, about 10 to 12 minutes, stirring constantly. Remove from the heat and cool. Makes about 1 ½ cups of Lemon Curd.
CAKE: Preheat the oven to 350 degrees F. In a small mixing bowl, combine the butter and graham cracker crumbs together. Press the crust into the bottom of the prepared pan.
In an electric mixer, beat the cream cheese until smooth and creamy, about 5 minutes. Beat in 1 cup sour cream, Goats cheese, and sugar until the mixture is smooth, about 2 to 3 minutes. Scrape the sides of the bowl occasionally.
Beat in the eggs, one at a time. Add the vanilla and lime juice and continue to beat until the batter is full incorporated and smooth. Pour mixture into the prepared pan. Then place the pan into a waterbath. (a waterbath is a pan larger than the cake pan, filled with water half the height of the cake pan).
Bake for 1.5 hours, or until the center reaches 147F with an instant read digital thermometer. Remove the cake pan from the larger pan and set aside to cool on a rack.
Run a knife between the cake and the rim of the pan. Do not release the spring. Refrigerate a minimum of 4 hours.
SAUCE: In a small bowl, whisk together the 1/2 cup sour cream and Grand Marnier. Spread over the top of the cake. Serve the cake with the lemon curd and some fresh raspberries.

GOAT CHEESE CHEESECAKE BY ANNE BURRELL

Goat Cheese Cheesecake by Anne Burrell image

This is a wonderful cheesecake. If you have never used goat cheese your in for a true treat. Chef Burrell's Recipe #471465 is her suggestion for topping this cheesecake but feel free to use any fruit topping that you like best or a caramel sauce, Recipe #459229, Recipe #459213 or..............well, you get the idea, anything you'd like or no topping at all if your a purist. This cheesecake is a star no matter how you top it.

Provided by Annacia

Categories Cheesecake

Time 1h20m

Yield 1 9 in cheesecake

Number Of Ingredients 10

Ingredients

2 cups gingersnap crumbs
6 tablespoons melted butter, plus extra butter for pan
1/4 cup sugar
1 pinch salt
2 (8 ounce) packages cream cheese, at room temperature
1 (12 ounce) log goat cheese
12 ounces creme fraiche or 12 ounces sour cream
4 eggs
1 cup sugar
2 teaspoons vanilla extract

Steps:

Preheat the oven to 350 degrees F.
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.
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 if desired.

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:

When making the goat cheese filling, use a high-quality goat cheese to ensure a smooth and creamy texture.
Make sure the cream cheese is softened to room temperature before mixing it with the other ingredients to avoid lumps.
Do not overbeat the egg whites when making the meringue topping, as this can make them tough.
For the lemon curd, use fresh lemon juice and zest for the best flavor.
When assembling the cheesecake, spread the goat cheese filling evenly over the cooled crust and top with the lemon curd and raspberries.
Chill the cheesecake for at least 4 hours, or overnight, before serving to allow the flavors to meld.

Conclusion:

This goat cheesecake with lemon curd and raspberries is an elegant and delicious dessert that is perfect for any occasion. The creamy goat cheese filling is perfectly complemented by the tangy lemon curd and sweet raspberries. The meringue topping adds a light and airy texture, making this cheesecake a true showstopper. With its combination of flavors and textures, this cheesecake is sure to impress your guests.