Goat Cheese Cheesecake

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This was incredible, My husband doesn't like goat cheese and he begged for a second piece!
I used sour cream instead of creme fraiche , and I had bought a case of mexican mangos so I used them instead of pineapple in the compote,I also put chopped pecans in the gingersnap crust!
I can't wait to make this again, I love recipes that you make ahead, YUMMMM!!!!!!!

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Different than your usual cheesecake. I've made this several times at home and for clients. It always receives many compliments.

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So tasty - so easy - this is a keeper! I am going to share this one with family and I can hardly wait! Or wait a minute - maybe I should just keep this recipe to myself? LOL
I used honey graham crackers for the crust instead. So creamy and tangy from the goat cheese - Anne - you are a genious! Thanks for sharing!

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I have made quite a few cheesecakes, and am in love with this one! the goat cheese gives it so much extra flavor. It was tangy and a nice creamy, fluffy consistency. Not as dense as other cheesecakes (which I love. The batter was more runny and liquidy than other cheesecakes I have made, and also had quite a few air bubbles so I was a bit worried, but It came out absolutely perfect. I cooked it in a water bath for exactly one hour (without rotating cake or opening the oven. Then I opened the oven and let it sit for another hour and a half, and then brought out and let it cool. I used a graham crackers for crust, and added a dash of cinnamon. I also made a blueberry sauce with 1 pint of blueberries, 1 tbsp raspberry liquor, 1 lemon zested, 2 or 3 tbsp. sugar, and 1/2 lemon juiced. Cook over med. heat until blueberries begin to break down, then reserve for drizzling over top of cake. So So good!!

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So easy and quick. I'm a huge cheesecake fan and this spin on it was great. I did use Nilla Wafers instead of the snap cookies and left out the salt. The filling on mine was super fluffy but crazy tasty!

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Made this cheesecake for my girlfriend's birthday. The cheesecake was DELICIOUS! The compote however didn't turn out. I cooked it for over an hour. It reduced by over half and it never reached a "syrupy consistency". My 4 stars are for the cake, which I WILL be making again!

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I've never made a cheese cake in my life. My wife and I purchased a pro mixer for Christmas and I thought I'd take it out for a test drive.
First time out of the box and the cheese cake was nearly perfect. The top cracked a bit but that was acceptable. The goat cheese gave the cake a sweet tangy taste which was amazing. It was head and shoulders over my mother in laws recipe. I made the pineapple compote but it was unnecessary. Thanks again, Anne.

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It's so awesome that a goat cheesecake recipe made such an awesome debut on the web. I have been making this for years(since culinary school and wished more people got a chance to use goat cheese. This is a great recipe and a great service to cooks everywhere. Thanks!

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Man O Man O Man! This is so good! I normally do not like cheesecakes because they are too sweet and gooey...I liked the old fashioned ricotta cheese cheesecakes. This is a VERY happy medium between the two. The texture is kind of fluffy ish versus cream cheese gooey. It is sweet but not cloyingly sweet. The gingersnap crust is a perfect flavor addition and the pineapple was a nice change from the usual. I can now say I LOVE Cheesecake...but ONLY this one! Thanks Anne.

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Love this recipe Anne! Amazing depth of flavor. Turned out beautifully. Especially the pineapple. OMG...the pineapple! I do have to agree with other reviews, very expensive to make. Though your show isn't "Cheap Secrets of a Restaurant Chef" I wouldn't make this for just anybody. Love, love, love the show! Can't wait to see more of your cooking.