Decadent Goat Cheese and Gingersnap Cheesecake
Indulge in a luxurious twist on traditional cheesecake with this Decadent Goat Cheese and Gingersnap Cheesecake. The unique flavor of tangy goat cheese harmonizes beautifully with the luscious cream cheese, creating a rich filling that is both creamy and light. Paired with a crispy gingersnap crust that adds a delightful spice, this cheesecake is an impressive dessert perfect for any occasion. Drizzle with your favorite fruit topping or a decadent caramel sauce, or savor it plain for a purist experience. This cheesecake is sure to be the star of your dessert table!
N/A
Servings
N/A
Calories
10
Ingredients
Ingredients
Gingersnap crumbs
2 cups (Crushed into fine crumbs)
Melted butter
6 tablespoons (Melted)
Sugar
1/4 cup (Granulated)
Salt
1 pinch (N/A)
Cream cheese
2 (8-ounce) packages (At room temperature)
Goat cheese
1 (12-ounce) log (N/A)
Creme fraiche or sour cream
12 ounces (N/A)
Eggs
4 (Room temperature)
Sugar
1 cup (Granulated)
Vanilla extract
2 teaspoons (N/A)
Instructions
1
Preheat your oven to 350°F (175°C).
2
To make the crust, combine the gingersnap crumbs, melted butter, sugar, and salt in a large mixing bowl. Mix well until the mixture resembles wet sand.
3
Grease a 9-inch springform pan with extra butter. Press the gingersnap mixture firmly into the bottom of the pan and about halfway up the sides. Set aside.
4
In the bowl of an electric stand mixer fitted with the paddle attachment, beat the cream cheese and goat cheese together on medium speed until the mixture is light and fluffy.
5
Add the creme fraiche (or sour cream) to the cheese mixture and mix until combined.
6
Incorporate the eggs, one at a time, beating well after each addition until fully combined.
7
Stir in the sugar and vanilla extract until just combined, being careful not to overmix.
8
Pour the filling into the prepared crust, smoothing the top with a spatula. Place the springform pan on a baking sheet in the preheated oven.
9
Bake for 55 to 60 minutes, rotating the baking sheet halfway through the baking time. If the cheesecake begins to brown too much, tent the pan loosely with aluminum foil.
10
Once baked, remove the cheesecake from the oven and let it cool completely in the pan. For best results, refrigerate overnight before serving.
11
To serve, carefully remove the cheesecake from the springform pan, slice into wedges, and top with your choice of Vanilla Pineapple Compote or other desired toppings.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Decadent Goat Cheese and Gingersnap Cheesecake?
It is a luxurious twist on traditional cheesecake that features a tangy goat cheese and cream cheese filling on a spicy, crispy gingersnap crust.
What ingredients are needed for the gingersnap crust?
The crust requires 2 cups of gingersnap crumbs, 6 tablespoons of melted butter, 1/4 cup of granulated sugar, and a pinch of salt.
What kind of pan is used for this cheesecake?
A 9-inch springform pan is used to ensure the cheesecake can be easily removed after it has set.
What is the recommended oven temperature?
Preheat your oven to 350°F (175°C) before baking the cheesecake.
How much cream cheese and goat cheese are in the recipe?
The recipe calls for two 8-ounce packages of cream cheese and one 12-ounce log of goat cheese.
Can I substitute creme fraiche?
Yes, if you do not have 12 ounces of creme fraiche, you can use sour cream as a direct substitute.
How many eggs are required for the filling?
The recipe requires 4 large eggs, added one at a time for proper incorporation.
How long does the cheesecake need to bake?
The cheesecake should bake for approximately 55 to 60 minutes.
What should I do if the cheesecake browns too quickly?
If the cheesecake begins to brown too much during baking, tent the pan loosely with aluminum foil.
Does the cheesecake need to be refrigerated?
Yes, for best results, the cheesecake should be cooled completely and then refrigerated overnight before serving.
How do I make the crust mixture?
Mix the gingersnap crumbs, melted butter, sugar, and salt in a large bowl until it resembles wet sand.
What equipment is needed to mix the filling?
An electric stand mixer fitted with a paddle attachment is recommended for a light and fluffy filling.
How many teaspoons of vanilla extract are used?
The recipe calls for 2 teaspoons of vanilla extract.
Should I grease the springform pan?
Yes, grease the 9-inch springform pan with extra butter before pressing in the crust.
How high should I press the crust up the sides?
Press the gingersnap mixture firmly into the bottom and about halfway up the sides of the pan.
Why is goat cheese used in this recipe?
Goat cheese provides a unique tanginess that complements the cream cheese and creates a sophisticated flavor profile.
What is the recommended topping for this cheesecake?
It is excellent when topped with Vanilla Pineapple Compote, fruit toppings, or a decadent caramel sauce.
What temperature should the cream cheese and eggs be?
Both the cream cheese and eggs should be at room temperature to ensure a smooth, lump-free batter.
Can I use granulated sugar in the crust?
Yes, 1/4 cup of granulated sugar is used to sweeten the gingersnap crust.
Is it necessary to rotate the baking sheet?
Yes, rotating the baking sheet halfway through the baking time helps ensure the cheesecake bakes evenly.
What is the total amount of sugar used in the recipe?
The recipe uses a total of 1 and 1/4 cups of granulated sugar (1/4 cup for the crust and 1 cup for the filling).
How do I prepare the gingersnaps for the crust?
The gingersnaps should be crushed into fine crumbs before being measured and mixed.
Can this cheesecake be served plain?
Yes, it can be savored plain for a purist experience that highlights the goat cheese flavor.
What is the texture of the cheesecake filling?
The filling is designed to be both rich and creamy yet surprisingly light.
How should I add the eggs to the mixture?
Incorporate the eggs one at a time, beating well after each addition until they are fully combined.
Is salt included in the filling?
No, salt is only included in the crust mixture to balance the sweetness of the gingersnaps.
When should I stir in the vanilla extract?
Stir in the vanilla extract at the end with the sugar, being careful not to overmix.
How should I serve the cheesecake?
Carefully remove the cheesecake from the springform pan and slice it into wedges to serve.
What occasions are best for this dessert?
Due to its impressive and decadent nature, it is perfect for parties, holidays, and special occasions.
Can I use a food processor for the crust?
Yes, a food processor is an excellent way to crush the gingersnap cookies into fine crumbs for the base.