Prep 25 mins
Cook 55 mins
This is a wonderful cheesecake. If you have never used goat cheese your in for a true treat. Chef Burrell's Vanilla Pineapple Compote by Anne Burrell is her suggestion for topping this cheesecake but feel free to use any fruit topping that you like best or a caramel sauce, Gingered Chocolate Whipped Cream, Chocolate Rum Espresso Whipped Cream 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.
- 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
- Preheat the oven to 350 degrees F.
- 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.
- 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.