Honey & Goat Cheese Cheesecake

Believe it or not, cream cheese and goat cheese are the perfect pair! They share the same silky texture, while the goat cheese adds a subtle tang that perfectly balances the sweet honey for a cheesecake that's rich, creamy, and anything but ordinary.

Prep Time: 15 minutes

Cook Time: 65 minutes

Total Time: 1 hr 30 minutes

Ingredients

CRUST

• 2 1/2 cups Graham cracker crumbs

• 8 tbsp unsalted butter melted

• 2 tbsp light brown sugar

• ¼ teaspoon salt

FILLING

• 16 oz cream cheese- softened

• 8 oz goat cheese - softened

• 1 cup sugar

• 1/2 cup honey

• 2 tbsp fresh lemon juice

• 3 eggs

• 1 cup full fat sour cream

• 2 TBS AP flour

TOPPING

• 1 ¼ cup heavy whipping cream chilled

• 1 ½ tsp vanilla extract

Instructions

Prepare the Crust

1. Preheat your oven to 325°F (163°C) and lightly grease a 9-inch springform pan.

2. In a medium bowl, combine the graham cracker crumbs, melted butter, brown sugar, and salt. Stir until every crumb is evenly coated and the mixture resembles wet sand.

3. Pour the crumb mixture into the prepared springform pan. Use the bottom of a measuring cup or glass to firmly press the crumbs into an even layer across the bottom of the pan.

4. Bake for 10 minutes until lightly golden and fragrant. Remove from the oven and allow the crust to cool while you prepare the filling.

Make the Filling

5. In a large mixing bowl, beat the softened cream cheese and goat cheese together on medium speed for 2–3 minutes, or until completely smooth and free of lumps.

6. Add the sugar, honey, and fresh lemon juice. Continue mixing until the mixture is creamy and well combined, scraping down the sides of the bowl as needed.

7. Add the eggs one at a time, mixing on low speed after each addition just until incorporated. Avoid overmixing, as too much air can cause cracks in the cheesecake during baking.

8. Add the sour cream and flour. Mix on low speed until the batter is silky smooth and no streaks remain. Give the bowl one final scrape to ensure everything is evenly combined.

Bake the Cheesecake

9. Pour the filling over the cooled crust and use an offset spatula or the back of a spoon to smooth the top.

10. Tap the pan gently on the counter a few times to release any trapped air bubbles.

11. Wrap the outside of the springform pan tightly with two layers of heavy-duty aluminum foil to prevent water from seeping in.

12. Place the wrapped springform pan inside a large roasting pan. Carefully pour hot water into the roasting pan until it reaches about halfway up the sides of the cheesecake pan.

13. Transfer to the oven and bake for 55–65 minutes. The cheesecake is done when the edges are set and lightly puffed, but the center still has a slight wobble when gently shaken.

14. Turn off the oven and crack the oven door open a few inches. Allow the cheesecake to cool slowly in the oven for 1 hour. This helps prevent cracking.

15. Remove the cheesecake from the water bath and carefully remove the foil. Let it cool completely at room temperature.

16. Cover and refrigerate for at least 4 hours, but preferably overnight, to allow the cheesecake to fully set and develop its flavor.

Make the Whipped Cream Topping

17. Place a mixing bowl and beaters in the freezer for 10 minutes before making the whipped cream.

18. Pour the chilled heavy whipping cream and vanilla extract into the cold bowl.

19. Beat on medium-high speed until soft peaks form, then continue beating until stiff peaks develop. Be careful not to overwhip.

20. Spread or pipe the whipped cream onto the fully chilled cheesecake just before serving.

Serve

21. For clean slices, run a sharp knife under hot water and wipe it dry between each cut.

22. Slice and serve chilled. For an extra touch of sweetness, drizzle each slice with a little additional honey before serving.