July 30th is National Cheesecake Day! I have been dying to try baking my own cheesecake, but have never been brave enough. And with a husband who claims not to like cream cheese, there hasn’t been much incentive. (He loved this dessert and simply gave me a “yeah, whatever” when I teased him about his cream cheese aversion.)
And then I started this blog. Stuart has been really supportive with this newest hobby of mine and I think he’s enjoying the side effects of more homemade dishes. It wasn’t until “late” in life that I was aware of my love for cooking. I discovered the Food Network late my senior year of college, and parked myself in front of the TV with a notebook before finally becoming employed. I love trying new recipes and exploring the world of food blogs.
After working for 2 years, cooking every night started to seem more like a chore – well really the piles of dishes were deterrent enough. Making a home cooked meal 6 nights a week turned into 3 nights. But writing this blog has brought me back up to about 5 nights a week. So I have to say thank you to my readers for rekindling my love of cooking.
Baking isn’t something I feel I’ve particularly mastered. Which, being an engineer I find a little amusing because baking is a science; it’s following a recipe and measuring out ingredients properly. There’s more flexibility in cooking, and maybe I need the break from exact, and I get to find that in savory dishes. Regardless, baking a cheesecake seemed to be above my comfort level.
Until I found this recipe! On an episode of Food Network’s Best Thing I Ever Made, Anne Burrell said this cheesecake was the best thing she ever made with cheese. She walked through the steps and I thought to myself, “I could do that!” So, on National Cheesecake Day, I am enjoying a large slice of Goat Cheese Cheesecake.
I will apologize in advance for making your house smell like a gourmet bakery. And I don’t recommend tasting the filling before putting the eggs in because you might just give up on the final product and eat the entire bowl of cream cheesy goodness; taste at your own risk.
Goat Cheese Cheesecake
Ingredients for 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
Ingredients for 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
- Preheat oven to 350 degrees F.
- 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.
- 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.
- 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.