Hello again! We’re Vasili and Britta from The Sassy Pair here to bring you part two of our savory and sweet holiday goat cheese recipes. This time we’re featuring our sweet recipe: Goat Cheese Cranberry Cheesecake with Gingersnap Crust. If you missed part one, Herbed Goat Cheese and Cherry Puffs, you can check that out here!
At TSP our main goal is to encourage new bakers to get into the kitchen and try our simple, easy-to-follow recipes. We know it can be daunting trying to bake from scratch for the first time, but we promise the results will be worth it! We post all of our own recipes and food photography on our Instagram account, @tspblog and also feature creations from local bakeries.
One last thing before we get to the cheesecake recipe below, a special holiday gift for you from TSP! The recipe for our famous gingerbread bars isn’t yet posted on our blog or anywhere else, but you can get it today. Just click here, enter your email and we’ll send it directly to you. Happy holidays!
Never had a cheesecake made with goat cheese before? I hadn’t either until I tried this recipe! I know it sounds a little strange and unconventional, but trust me on this one. The tartness of the goat cheese and the sweetness of the cranberries balance each other perfectly, and the result is much richer than a standard cream cheese cheesecake. I experimented with the original recipe by opting for a gingersnap crust instead of the traditional graham cracker. Gingersnap adds spices that taste more like Christmas to me and this is a holiday cheesecake after all.
If you’ve never attempted baking a cheesecake before, don’t be nervous! The only unusual thing about it is that you need a springform pan, but it’s not hard to find one in any grocery store or even on Amazon. The benefit of a springform pan is that it opens from the sides so that you’re not flipping your cake over to remove it from the pan. This is necessary with a cheesecake because the delicate crust will crumble if flipped over or handled.
Don’t forget that as is the case with most of our recipes, this is easily adaptable if you aren’t a fan of cranberries. You can of course opt to forgo the cranberry topping altogether, or substitute a different fruit if you prefer! Keep in mind that a cheesecake has to refrigerate for several hours (or overnight) before serving, so be sure to plan ahead for this recipe.
8 oz cream cheese (room temperature)
12 oz goat cheese (room temperature)
1 ½ cups sour cream
1 cup sugar
2 tsp vanilla extract
2 cups finely ground gingersnap cookie crumbs
1/4 cup brown sugar
1/2 cup butter (melted)
1 bag cranberries
1 cup sugar
1 cup water
2 tbsp cornstarch
- Preheat the oven to 350 degrees F and butter a 9-inch springform pan.
- To make the crust: Stir all of the ingredients together in a large bowl. Press the crumb mixture onto the bottom and part way 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 sour cream 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.
- For the topping: put all ingredients in a medium saucepan over high heat. Bring to a boil stirring often and then reduce heat and simmer for 5-10 minutes until thickened.
- Refrigerate cheesecake and topping overnight (or until fully chilled) and then pour topping over cheesecake, cut and serve.
Recipe adapted from Food Network.
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