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Goat Cheese Cheesecake Recipe

Goat Cheese Cheesecake

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Average Rating:

Total Reviews: 26

Showing 11-20 of 26

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  • on March 26, 2011

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    This is a great change from reg. cheesecake. Tangy and very tasty.
    Also made the pineapple compot topping....yummmmmmmy!

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  • on March 20, 2011

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    Absolutely the best cheesecake ever. Thank you Anne for this fantastic dish. I will always use this recipe when making cheesecake. Not as "heavy" as most cheesecakes, yet still very rich.
    Pineapple sauce was amazing and added a nice touch with the ginger snap crust. I added 3 min. to the minimum cooking time and it turned out perfect, also cooked this in a water bath to keep from cracking. Served this to dinner guests and got rave reviews. Can't say enough about how great this is.

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  • on March 03, 2011

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    This was so easy, fast and delicious! Anne you are a fantastic chef! I used a blackberry sauce rather than pineapple. Great recipe!

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  • on December 10, 2010

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    One of the BEST cheese cakes I have ever made!!!

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  • on October 10, 2010

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    Goat cheese makes a difference!!! I made the exact recipe and served during a good outside BBQ. During the same BBQ, I made a savory version by reducing the amount of sugar and served with topping/sauce of grilled onions. Another success for combining goat cheese into cheesecake recipe. Thanks Anne for teaching me such a technique. Annie, Fremont, CA.

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  • on July 17, 2010

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    This cheesecake was the best cheesecake ever! the addition of the goat cheese made a great addition. We did a regular gramcracker crust. I love all of your recipes. This one was outstanding. We ate it for dinner, and for company the next eveing

    Maureen

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  • on July 06, 2010

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    This is probably the best cheesecake I have ever had. The goat cheese and ginger snap crust came together in an amazing way. I made it for our July 4th get together and everyone said it was the best they had ever had. Rather than do the pineapple, I did a blueberry compote and a strawberry topping and let everyone choose what they wanted, thus getting my red, white and blue theme. Anne does it again and has become my favorite chef on FN.

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  • on February 22, 2010

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    I really enjoyed this variation on cheesecake! I didn't make the compote (just didn't have time and felt it was delicious as is.

    Two of my variations: I don't prefer gingersnaps so I substituted "Nilla" cookies (vanilla flavored cookies. And instead of a full cup of sugar, I only added 1/2 c or so to the cheese mixture for a mild sweetness. (sort of by accident ... I read the recipe incorrectly and after tasting it added more It tastes good, but I will probably go for 3/4 c sugar next time. I also chose not to add sugar to the crust because I felt that the Nilla cookie crumbs were sweet enough. I prefer mild sweetness in my sweet dishes.

    I took some of the cookie crumbs and coated a small ramekin with it, then added the cheese mixture and placed it in the freezer (without baking it. I'm experimenting to see how well this will freeze ... I'm hoping it will freeze well so that I can make a batch and reserve some for another time.

    Thanks for this new version of cheesecake Anne!! It's a keeper in my recipe collection!

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  • on February 17, 2010

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    This cheesecake is amazing. The texture is unbeatable and the flavor sublime. I served with a drizzle of balsamic syrup for something a little different and it was a smash!

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  • on February 08, 2010

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    What a nice spin on a cheesecake. It was a huge hit.... although I like my cheesecake less sweet, but that's my thing, I've always preferred a pickle over candy-bar. I also made the pineapple topping for the ones with the real sweet tooth. I had only one problem: my cheesecake had a huge crack on top, and after a little research I've learned it's due to over-baking. So it was either my oven (every oven bakes differently or Anne's directions were a bit off .... next time, and there will be a next time for sure, I should bake it 10 mins less or 10 degrees less? any suggestions, anybody?

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