Velvety Goat Cheese Cheesecake

Cheesecake, elevated.

This goat cheese cheesecake has a velvety, fluffy filling tucked into a gluten-free almond flour cocoa crust. For best results, chill the cheesecake for at least 4 hours and up to 2 days before serving.

Yield: 10-12 Servings

INGREDIENTS

Crust:

Filling:

Sour Cream Topping:

DIRECTIONS

Crust:

1. Position a rack in the center of oven, preheat to 375°F.
2. Make crust dough as directed
3. Dump the crust crumbled into a 9-inch springform pan and press the dough evenly into the bottom and 1 1/4 inches up the sides, starting with the sides and then moving to the bottom, keeping the edges square.
4. Freeze until firm, 15-30 minutes.
5. Place pan on baking sheet and bake until slightly puffed and firm to the touch, 18-22 minutes.
6. Remove crust from oven and while it’s still hot, press the sides and bottom with the back of a spoon. This will help it hold together when cool.

Filling:

1. Decrease oven to 325°F.
2. Place the softened goat cheese, cream cheese, sugar, sweet rice flour, vanilla extract, and salt in a mixing bowl. Use mixer with paddle attachment.
3. Mix on medium-low until smooth and creamy, 2-3 minutes, scraping the bowl and paddle a few times.
4. Add eggs, mixing on medium-low until combined and scraping the bowl and paddle well between each egg.
5. Stir in 1/4 cup sour cream.
6. Pour the filling into the cooled crust and bake at 325°F until gently puffed and mostly set when you give it a wiggle, 40-45 minutes. Remove from oven.

Topping:

1. While the cheesecake bakes, whisk together the 1 1/2 cups of sour cream, sugar, and vanilla. Gently spoon sour cream mixture over the cheesecake, spread smooth, and return to the oven for 10 minutes.
2. Remove the cheesecake and allow it to cool completely at room temperature, 1-2 hours, then chill until cold, 4 hours and up to 1 or 2 days.

Serve topped with poached pears, pomegranate arils, and drizzle of poaching syrup.