Goat Cheese Cheesecake
This creamy Goat Cheese Cheesecake is topped with cinnamon honey apples and is perfectly sweet and a little bit tangy Gluten free, grain free and tasty
This creamy Goat Cheese Cheesecake is topped with cinnamon honey apples and is perfectly sweet and a little bit tangy Gluten free, grain free and tasty
- 1 tsp cinnamon
- 1/3 cup honey
- 2 tsp cinnamon
- 3 tbsp butter
- 1 tbsp vanilla extract
- 3 eggs (at room temperature)
- 1 gluten free graham cracker crust baked in a 9 inch springform pan ((click for the recipe)*)
- 3/4 cup raw organic cane sugar
- 12 oz goat cheese (at room temperature)
- 8 oz reduced-fat cream cheese, (at room temperature)
- 1 cup plain, non-fat greek yogurt, (at room temperature
- 4 small apples (sliced 1/4 inch thick (i used honey crisp))
- squeeze of lemon juice ((about 1/4 a small lemon)
- Carbohydrate 13.5844368502872 g
- Cholesterol 31.2469045022703 mg
- Fat 11.6989913401083 g
- Fiber 1.5465667042666 g
- Protein 7.33148635584554 g
- Saturated Fat 7.85709599005721 g
- Serving Size 1 1 People (137g)
- Sodium 199.430793974193 mg
- Sugar 12.0378701460206 g
- Trans Fat 0.738453281591126 g
- Calories 186 calories
Step-by-step
- Preheat your oven to 325 degrees.
- In a large bowl, beat together the sugar, goat cheese and cream cheese using an electric hand mixer until very smooth and well combined, stopping to scrape down the sides as necessary.
- Add the Greek yogurt, eggs, vanilla and cinnamon and beat until JUST combined. You don't want to beat it too much or the cheesecake will have too much air in it and sink when baking.
- Remove your graham cracker crust from the freezer and wrap the bottom first with a slow cooker liner and then very tightly with 2 layers of wide, heavy duty aluminum foil. Place the pan into a large roasting pan.
- Pour the cheesecake onto the crust and smooth out evenly.
- Transfer to the middle rack of your oven and fill the roasting pan with water so that it comes half way up the springform pan.
- Bake until the outside is set, and a small circle in the center is jiggly, about 55 mins to 1 hour.
- Turn the oven off and crack the door slightly, letting the cheesecake sit in the oven for 15 minutes.
- Then, transfer to the counter to cool completely.
- Once cooled, cover and refrigerate for at least 8 hours, but best if overnight.
My Unexpected Culinary Adventure: A Goat Cheese Cheesecake Journey
As a busy working mom, time is my most precious commodity. Weekends are often a whirlwind of errands, kid activities, and the ever-present mountain of laundry. So, when I discovered a recipe for a Goat Cheese Cheesecake, I must admit, I was initially hesitant. Cheesecake? That sounded like a project, a time-consuming endeavor that would require hours of meticulous preparation and baking expertise. But, the recipe promised a delicious, gluten-free, and grain-free treat, and I'm always on the lookout for healthier, yet satisfying, desserts to share with my family.
The allure of the creamy goat cheese, balanced with the sweet tanginess of cinnamon honey apples, was too tempting to resist. I decided to embark on this culinary adventure, embracing the challenge with a sense of playful determination. And you know what? It was surprisingly less daunting than I’d anticipated. The recipe was clear and easy to follow, and each step, from preparing the crust to beating the cheese mixture, felt like a small act of self-care amidst the chaos of daily life. I found a quiet satisfaction in the process, a sense of accomplishment in creating something beautiful and delicious from simple ingredients.
The aroma that filled my kitchen as the cheesecake baked was heavenly – a comforting blend of warm spices and sweet creaminess. The wait for it to cool and chill was agonizing, but the anticipation only heightened the excitement. Finally, the moment arrived to taste my creation. The first bite was pure bliss – a delicate balance of tangy goat cheese, smooth creaminess, and the perfect hint of cinnamon. The apples added a delightful sweetness and texture, a welcome contrast to the rich cheesecake. It was, without a doubt, a success.
This cheesecake wasn’t just a dessert; it was a testament to the simple joys of cooking. It was a reminder that even amid the whirlwind of everyday life, there's time to create something special, something that brings joy and satisfaction not only to ourselves, but also to those we love. And more importantly, it proves that even a busy mom can conquer a cheesecake!
Ingredients I used:
The ingredients list was fairly straightforward and I was able to easily find everything at my local grocery store. The only thing I had to make sure of was that all of my ingredients were at room temperature, as this is crucial for a smooth and creamy texture. I used honey crisp apples for the topping as per the recipe suggestion and they worked perfectly.
Tips and Tricks:
I found a few tips that were really helpful while making this recipe. First, make sure your springform pan is well greased and lined, to prevent sticking. The recipe also recommends wrapping the bottom of the pan tightly with aluminum foil to prevent water from seeping in during baking. I would also recommend that you make the graham cracker crust ahead of time and allow it to freeze for at least an hour, to ensure that it stays firm throughout the baking process.
Variations and Adaptations:
This recipe is incredibly versatile. I'm already planning on trying some variations, such as adding different types of fruit or experimenting with different spices. A blueberry topping would be delicious, as would a pecan crumble. The possibilities are endless!
Conclusion:
This Goat Cheese Cheesecake was more than just a delicious dessert; it was an enjoyable experience. It was a small act of self-care within my busy schedule, a moment of creative expression, and a source of pride and satisfaction. The recipe was surprisingly easy to follow, and the results were incredibly rewarding. I highly recommend trying it out – even if you're not a seasoned baker. You might just surprise yourself with your own culinary capabilities.
