Best Goat Cheese Cheese Cake With Spiced Nilla Wafer Crust Recipes

GOAT CHEESE CHEESECAKE WITH SPICED WAFER CRUST

Steps:

• For the crust: Butter a 9-inch springform pan. In a large mixing bowl, combine the butter, wafer crumbs, sugar, cinnamon, ginger, nutmeg and salt. Stir together until well combined and homogenous. Use your fingers to press the crumb mixture onto the bottom of the pan and about halfway up the sides. Reserve.
• For the filling: Preheat the oven to 350 degrees. In an electric mixer with a paddle attachment, beat the cream cheese and goat cheese together until light and fluffy. Add the sour cream and continue beating until combined. Add the sugar and vanilla and begin to beat. Add the eggs one at a time, beating in each until thoroughly mixed before adding the next one.
• To assemble: Pour the filling into the prepared crust. Place on a baking sheet and bake for 30 minutes. Rotate the baking sheet and bake until the filling is set, another 25 to 30 minutes. If the filling starts to color, tent the pan with aluminum foil. Remove the cake from the oven and let cool completely before the serving (it continues to set as it cools).
• The cake will continue to set as it cools, but it's best served after it has been refrigerated overnight and has really firmed up.

GOAT-CHEESE CHEESECAKE

Steps:

• Preheat the oven to 325 degrees. In the bowl of an electric mixer fitted with the paddle attachment, combine the cream cheese, goat cheese, sugar and vanilla seeds and beat until smooth and creamy. Add the mascarpone and beat until smooth. Add the eggs and mix well, scraping down the sides of the bowl with a spatula as necessary. Strain the mixture into a bowl.
• Tightly wrap the outside of an 8-inch springform pan with foil, making sure there are no gaps. Spoon the mixture into the pan and place it in the center of a larger baking pan. Pour enough very hot water into the baking pan to reach two-thirds of the way up the side of the springform pan. Cover the entire baking pan with foil. Pierce the foil in several places with a knife. Bake for 1 hour, then lift off a corner of the foil to allow the steam to escape. Re-cover the pan and bake 50 minutes longer, or until the cake looks set around the edges but is still slightly jiggly in the center.
• Transfer the cake to a wire rack to cool completely. The cake can be made up to 2 days in advance and kept covered in the refrigerator. Serve with seasonal fruit, fruit sorbet or nut brittle.

GOAT CHEESE CHEESECAKE

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 BY ANNE BURRELL

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 CHEESE CAKE WITH SPICED NILLA WAFER CRUST

Steps:

• FOR THE CRUST
• Butter a 9-inch springform pan.
• In a large mixing bowl, combine the Nilla wafer crumbs, sugar, cinnamon, ginger, nutmeg, salt, and butter. Stir together until well combined and homogeneous.
• Use your fingers to press the crumb mixture onto the bottom of the pan and about halfway up the sides. Reserve.
• FOR THE FILLING
• Preheat the oven to 350°F.
• In an electric mixer with a paddle attachment, beat the cream cheese and goat cheese together until light and fluffy. Add the sour cream and continue beating until combined. Add the eggs one at a time, beating in each until thoroughly mixed before adding the next one. Add the sugar and vanilla and beat until just combined.
• TO ASSEMBLE THE CAKE
• Pour the filling into the prepared crust. Place on a baking sheet and bake for 30 minutes; rotate the baking sheet and cook for another 25 to 30 minutes or until the filling is set. If the filling starts to color, tent the springform pan with aluminum foil.
• Remove the cake from the oven and let cool completely before serving (it continues to set as it cools).
• note
• The cake will continue to set as it cools, but it's best served after it has been refrigerated overnight and has really firmed up.