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Goat Cheese Cheesecake with Spiced Wafer Crust Recipe

Goat Cheese Cheesecake with Spiced Wafer Crust

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Average Rating:

Total Reviews: 11

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  • on April 16, 2013

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    OH! OH! OH! OH! OH! OH! OH! I read some of the previous reviews before I made this, so tweaked the amount of goat cheese a bit MORE to suit me.(Just back off the cream cheese a bit & increase the amt of goat cheese. I also used orange extract instead of vanilla & added the zest of 2 (med-lg navel oranges. This was a KILLER cheesecake & I had to take some over to my neighbors to get it out of my house. It's only been a week since I made it & I'm already dreaming of making another one. Having a hard time holding off until my company arrives this weekend.

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  • on April 09, 2013

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    Cheesecake has always been my favorite dessert. So after watching Anne make this I just had to go out and buy a spring form pan and make my first ever cheesecake. I too didn't think it was done after an hour an extended the time and then added a Carmel apple topping. OMG...This is the best thing I ever made, and the best chessecake I EVER had. Now if Anne comes to my house I know what to make for her. I am a happy, happy girl. Thanks Chef Anne.

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  • on April 07, 2013

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    This recipe was solo good! Thanks Anne

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  • on November 19, 2012

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    I am big on goat cheese so I wanted to try this so bad. The goat cheese log I had was 10.5oz instead of 12. I also substituted nonfat plain yogurt in place of sour cream to aim for a healthier cheesecake. As a result the cheesecake was rich but not as rich as NY cheesecake I know of.
    This recipe is great. I may even try to put more goat cheese and less cream cheese next time since I love goat cheese so much. But yes, it would make it a bit spendy cheesecake!

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  • on August 27, 2012

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    Thank you Chef Burrell for sharing the best thing you ever made. I made this for a group of friends and they confirmed that this was without a doubt the best cheesecake they had ever had. I made the recipe almost as is - only difference is that the package of Goat Cheese that I purchased was only 10.5 ounces. As lkuetb had said it could benefit from just a tad more goat cheese. But apparently the people that I served it didn't care. Cheers and please keep sharing your best things I ever made.

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  • on August 13, 2012

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    So easy & delicious! The goat cheese adds just the right tang. I even cut back a bit on the sugar (didn't add any to the crust & used a cup instead of a cup and a half in the filling and it came out great - very rich & creamy. Thanks Anne for a fantastic recipe.

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  • on August 12, 2012

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    If you never thought you could make a restaurant quality cheesecake at home, try this one! This was better than any cheesecake I have had in a restaurant. Can't wait to make it again.

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  • on July 02, 2012

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    Absolutely loved it

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  • on July 01, 2012

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    This was so delicious and easy to make, too! Even though the goat cheese made this a little spendy, it was well worth it. I topped it with candied walnuts and drizzled honey. Will definitely make again sometime!

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  • on June 30, 2012

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    It is amazing. The zing from the goat cheese and the pumped up flavor of the crust make it far more interesting than your basic cheesecake. It was also very easy to make. My problem was the baking time. After cooking for the recipe time, it was still very shaky-not close to being set. I had to extend the time another 1/2 hr. and keep checking it-after cooling it it seems to have been enough time even though I was nervous taking it out when I did.

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