New York Style Goat Cheesecake with Raspberry Jam
Recipe: New York Style Goat Cheesecake with Raspberry Jam
New York-Style Goat Cheesecake with Raspberry JamClassic NY-Style cheesecake, made lighter and more tangy with award-winning goat cheese.
- Prep Time : 20 min.
- Cook Time : 1 hr.
- Total Time : 1 hr. 20 min.
- Serves 8-10
- FOR CRUST
- 1 package Effie’s Cococakes
- 1/4 cup sugar
- 6 tbsp butter, melted, plus more for brushing pan
- Preheat oven to 350 degrees, and butter a 9-inch diameter springform pan.
- Top prepare the crust, place entire package of cocoacakes into the bowl of a food processor and pulse until crumb consistency. Alternatively, put cocoacakes into a reasealable gallon bag and break up with rolling pin or the bottom of a heavy pot or pan.
- Mix together cocoacake crumbs, 1/4 cup sugar, and melted butter in a small bowl until the texture of wet sand. Press mixture evenly onto bottom and up sides of prepared pan. Chill in refrigerator to set while preparing filling.
- To prepare the filling, in an electric mixer with the paddle attachment, cream together the cream cheese and goat cheese until fluffy. Mix in the crème fraiche until evenly combined, stop every 10-15 seconds to scrape the bottom and sides of the mixing bowl to be sure all the cheese is evenly incorporated.
- Keeping the mixer running, add the eggs one at a time, making sure each egg is blended in before adding the next. Once the eggs have all been added, mix in the sugar and vanilla til combined.
- Pour filling into prepared crust and place on a baking sheet in oven. Bake for about 1 hour, til top is set and knife inserted into cake comes out with just some moist crumbs attached, no liquid batter (if top colors too quickly tent with foil partway through baking).
- Let cheesecake cool on the counter, then spread jam evenly over the top and sprinkle on fresh raspberries, if using.
- Chill the cheesecake in the refrigerator for a couple of hours before slicing.
Alternative Baking Method
- The top of the cheesecake may crack if baked on a baking sheet. To avoid this, you can use the water bath method – before pouring the filling into the springform pan, wrap the outside of the pan securely with aluminum foil (this will prevent water leaking into the pan). Once the cake is ready to bake, put the filled springform into a roasting pan big enough to fit the entire cheesecake comfortably. Put the roasting pan into the oven, then pour enough hot water in to come about halfway up the sides of the springform pan. This will ensure a more even, gentle cooking, but may take longer to bake fully.