Recipe from the blog : Sew you think you can cook

My daughter took me out for dinner on my birthday. Just as we were getting ready to ask for the check, the waiters brought me a slice of cheesecake with a lit candle. What a cheesecake! It turned out to be a goat cheese cheesecake.

A couple of months later, for my daughters birthday I decided to bake her a goat cheese cheesecake, since we both loved the one we had on my birthday so much.

The recipe is very similar to the cheesecake recipe I share on this blog, which was given to me by Julia, a friend from Peru, back in 1973 or 1974. I followed Lauren’s recipe’s ingredients but mixed it just like I do in Julia’s recipe. It came out deliciously fluffy.

Here is the recipe I baked as was posted by Lauren in her blog:

CRUST

6 tbsp butter, melted
2 1/2 C Nilla wafers
1/4 C sugar
1/2 tsp cinnamon
1/2 tsp ground ginger
pinch nutmeg

FILLING

16 oz cream cheese
12 oz goat cheese
1 1/2 C sour cream
4 large eggs
1  1/2 C sugar
2 tsp vanilla extract

PREPARATION

  1. Preheat oven to 350 degrees F.
  2. Put all ingredients for the crust in the food processor and pulse until you achieve the look and feel of wet sand. Press the crust into a buttered spring form pan, pressing it halfway up the sides.
  3. In a stand mixer, beat the cheeses. Add in the sour cream and beat until combined. Add in sugar and vanilla. Add the eggs one at a time. Pour filling into the crust.
  4. Bake 30 minutes. Rotate the cheesecake and bake another 30 minutes. Allow cheesecake to cool completely before serving or setting in the fridge overnight for best results.