| Level: | Intermediate |
| Total: | 13 hr 30 min |
| Prep: | 20 min |
| Inactive: | 12 hr |
| Cook: | 1 hr 10 min |
| Yield: | 8 servings |
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
Instructions
- 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!
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 924 |
| Total Fat | 54 g |
| Saturated Fat | 31 g |
| Carbohydrates | 81 g |
| Dietary Fiber | 2 g |
| Sugar | 69 g |
| Protein | 17 g |
| Cholesterol | 218 mg |
| Sodium | 504 mg |
Reviews
Phenomenal!!! I have made every type of cheesecake known to man and this has just risen to number one! Flavors superbly balanced! I prepared it exactly as the recipe calls. The goat cheese comes through beautifully!
This cheesecake is good, but not too goat-y. I would prefer a bit more goat-y flavor. I baked it in a water batch, even though it wasn’t mentioned in the recipe.
Great recipe. I have family allergic to cows milk so made some modifications. I used vegan cream cheese and dairy free margarine. It tasted like regular cheesecake! The family loved it.
IT WOULD HAVE BEEN NICE IF ANN WOULD HAVE MENTIONED GREASING THE PAN IN THE VIDEO. I WAS MAKING THE CAKE ALONG WITH THE VIDEO AND AFTER BAKING, I REALIZE THE INSTRUCTIONS SAY GREASE THE PAN. IT PROBABLY WILL BE A FLOP.
My first cheesecake, and it was a huge hit! I did have a big x crack on the top, so thanks for the other comments that suggest the water bath, and opening the oven. I’ll try that next time.
This is hands down the best cheesecake recipe ever! Thank you Anne!!!!
This was an excellent cheesecake, and all nine guests who ate it loved it. I modified by making it crustless (buttered the pan and dusted with sugar), and served with a raspberry sauce, fresh berries, and creme fraiche. The texture was light and creamy. This recipe is a keeper.
This is THE BEST cheesecake I have ever tasted! Be forewarned – the ingredients for this fabulous cheesecake are quite expensive! I would estimate the cost of baking to be very near $50.00. One taste makes it worth the expense of the ingredients! While the gingersnap crust was good, I found it to be really difficult to slice. Perhaps making your own gingersnaps and baking them a little softer would be worthwhile AND make the crust easier to slice. My pineapple compote was quite good. I used the rum and added some Amaretto. Overall A++++++++++
This is my new favorite cheesecake recipe. Very creamy. Love the slight tanginess from the goat cheese. I used the creme fraiche, although you could use sour cream in its place for a similar result. My supermarket sold goat cheese in 10.5 oz logs, not 12 oz, that’s what I used. I needed to bake it longer. I don’t care for the taste of rum, and opted for a simpler pineapple topping – approx. one part pineapple preservers to 2+ parts crushed pineapple (I tried to not include too much of the juice). I warmed the two in a pan with some cornstarch to thicken. I won’t put the gingersnap crumbs up the sides of the pan, though – it made for a hard-to-cut crust. For those who have cracks in the cheesecake (I did not) – there are 2 ways around this: set the cheesecake pan in a water bath, & after it’s done baking, turn the oven off but leave it in the oven with the door slightly open, for an hour or two. My previous favorite cheesecake recipe always cracked until I used those 2 tips.
The best cheesecake ever! I’ll never make any other type of cheese cake again. Anne Burell’s recipes are the best!