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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:
1 recipe | ALMOND FLOUR CRUST |
Filling:
8 ounces | ALMOND FLOUR CRUST |
8 ounces | FREDRIKSON’S FARM GOAT CHEESE (ITEM #29057) |
3/4 cup | CANE SUGAR |
2 tablespoon | RICE FLOUR |
1 teaspoon | VANILLA EXTRACT |
1/4 teaspoon | SEA SALT |
3 each | LARGE EGGS |
1/4 cup | SOUR CREAM |
Sour Cream Topping:
1 1/2 cups | SOUR CREAM |
3 tbsp | CANE SUGAR |
1/2 tsp | VANILLA EXTRACT |
DIRECTIONS
Crust:
- Position a rack in the center of oven, preheat to 375°F.
- Make crust dough as directed
- 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.
- Freeze until firm, 15-30 minutes.
- Place pan on baking sheet and bake until slightly puffed and firm to the touch, 18-22 minutes.
- 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:
- Decrease oven to 325°F.
- Place the softened goat cheese, cream cheese, sugar, sweet rice flour, vanilla extract, and salt in a mixing bowl. Use mixer with paddle attachment.
- Mix on medium-low until smooth and creamy, 2-3 minutes, scraping the bowl and paddle a few times.
- Add eggs, mixing on medium-low until combined and scraping the bowl and paddle well between each egg.
- Stir in 1/4 cup sour cream.
- 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:
- 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.
- 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.
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