Goat Cheese Cheesecake

Ease of preparation: Medium
Yield: 8 servings

Ingredients:

For the Crust:

• 2 cups (470 ml) graham cracker crumbs
• ½ cup (120 ml) sugar
• ¼ cup (60 ml) butter (see recipe), melted
• 1/8 teaspoon (.75 ml) salt

For the filling:

• 1 pound (454 g) goat cheese (see recipe), softened
• 1 pound (454 g) cream cheese, softened
• 3 ounces (85 g) crème fraiche (see recipe)
• 3 ounces (85 g) yogurt (see recipe)
• 1 lemon, zest
• 4 eggs
• 1 cup (240 ml) sugar
• 2 teaspoons (10 ml) vanilla

For the topping:

• 2 cups (470 ml) sour cream (see recipe)
• 1/2 cup (120 ml) sugar
• 1 teaspoon (5 ml) vanilla

Method:

Preheat oven to 350 F (175 C).

For the crust:

In a bowl, combine graham cracker crumbs, sugar, butter, and salt, and mix well.

Line a 10-inch (25.5 cm) spring form pan with parchment paper on the bottom and sides.

Press the graham cracker mixture into the bottom of the pan.

For the filling:

In a mixer fitted with a paddle attachment, combine the goat cheese and cream cheese. Mix until uniform.

Mixing continuously, add the crème fraiche, yogurt, and lemon zest to the cheeses.

Add the eggs one at a time, still mixing continuously.

Complete the filling by adding the sugar and vanilla, mixing until well combined and uniform, but not aerated.

Pour the filling over the prepared crust.

Bake for 55 minutes until set.

Let sit at room temperature for 15 minutes to cool slightly.

For the topping:

In a mixer fitted with a whisk attachment, combine the sour cream and sugar.

Mix for 2 minutes on medium speed until uniform.

Spoon the topping over the cooled baked cheesecake.

To finish:

Return to oven for 5 minutes to warm the topping and help it set over the cheese filling.

Remove and let rest at room temperature for 20 minutes.

Chill in refrigerator for 2 hours before slicing and serving.