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Goat Cheese Cake with Graham Cracker Crust

The use of goat cheese in this recipe adds a tangy and earthy twist to your classic cheese cake. The homemade graham cracker crust is both delicious and easy to make.

Ingredients

For the crust:

  • 18 graham cracker sheets
  • 11 tbsp melted salted butter
  • 6 tbsp sugar

For the cheese cake:

  • 5 oz cream cheese, softened
  • 6 oz goat cheese, softened
  • ¼ cup granulated white sugar
  • 1.5 whole eggs
  • ¼ cup condensed milk
  • ½ tsp vanilla extract
  • 1 Tbsp lemon juice

Instructions

  • To make the graham cracker crust, place the cracker sheets in a food processor and blend until the pieces are uniformly small.
  • Mix the graham cracker crumbles with the sugar and pour in the melted butter and stir to combine evenly.
  • Press the crust mixture into a lightly buttered glass or oven-safe pie baking dish and distribute the crust evenly into a layer on the bottom and sides of the dish.
  • Press the crust layer firmly into an even layer.
  • Place the mixture in the fridge to harden for 1 hour.
  • Preheat oven to 300F.
  • For the cheese cake filling, use a stand mixer with the paddle attachment on low speed to mix the cream cheese, goat cheese, and white granulated sugar until combined.
  • Scrape down the sides of the bowl often, and do not overmix.
  • Slowly add in the one and a half eggs, and mix until incorporated.
  • Add in the condensed milk, and mix until combined.
  • Add in the lemon juice and the vanilla extract until incorporated.
  • Pour the mixture on top of your packed and chilled graham cracker crust.
  • Bake in the oven for 10 minutes, and then rotate the cake and bake for another 15 minutes.
  • Reduce the oven temperature to 290 and continue to check the cake every 5 minutes until the center of the cake is wobbly but no longer liquified.
  • This should take roughly 10 minutes, for a total cooking time of 35-45 minutes.
  • When the cheese cake is done, carefully remove from the oven and allow to cool at room temperature for 2 hours.
  • Place in fridge and allow to solidify overnight.
  • When ready to serve, cut in wedges using a sharp knife, cleaning the knife in between slices.