Scottie’s Goat Cheese Cheesecake - ABC 33/40 - Birmingham News, Weather, Sports

Scottie’s Goat Cheese Cheesecake

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Cook Time:  1 hr 10 min      Serves:  8-10


  • 2 cups gingersnap crumbs
  • 6 tablespoons melted butter
  • 1/4 cup sugar


  • 2 (8-ounce) packages (room temperature) cream cheese
  • 12 ounces goat cheese
  • 12 ounces sour cream (or you can use creme fraiche)
  • 2 teaspoons vanilla extract
  • 4 eggs (add 1 at a time)
  • 1 cup sugar
  • 2 tablespoons of lemon juice or zest from 1 lemon
  • 9-inch spring-form pan or 2 dozen cupcake-style pan.

Preheat the oven to 350 degrees F and spray pan with non-stick spray or butter.

Crust:  Stir all of the ingredients together in a large bowl. Press the crumb mixture into the bottom of your chosen pan and press crumbs halfway up the sides of the pan or cupcake tins (you can use foil inserts).

Filling:  Add cream cheese, goat cheese and vanilla to large bowl and mix with beater or an electric stand mixer with the paddle attachment until light and fluffy. Add the sour cream and beat to combine. Add the eggs, 1 at a time, beating after each egg is added, until thoroughly combined. Beat in the sugar and lemon until just combined.

Pour the filling into the prepared crust. Put on a baking sheet (unless making cupcake style) in the preheated oven and bake for 55 to 60 minutes or 35-40 minutes for cupcake size. Rotate the baking sheet halfway through the cooking process. If the cheesecake starts to color, tent the pan with aluminum foil until done. Test with a toothpick inserted close to center.  If it comes out mostly dry, it is done.

Remove the cheesecake from the oven and let it cool completely before serving.  Recommended that you then place in refrigerate overnight (or several hours) before serving. Cut the cake into wedges and serve with your favorite fruit or whipped cream.