New York Style Goat Cheesecake with Raspberry Jam
Recipe: New York Style Goat Cheesecake with Raspberry Jam
New York-Style Goat Cheesecake with Raspberry Jam
Classic NY-Style cheesecake, made lighter and more tangy with award-winning goat cheese.
New York-Style cheesecake traditionally relies on a combination of cream cheese and sour cream to produce its dense texture and rich, slightly tangy flavor. For the Murray’s take on this classic American dessert, there is, unsurprisingly, some cheese changes. We replace half of the cream cheese with Westfield Farm’s Capri, a bright, citrusy, fresh goat cheese made nearby in Massachusetts -- oh and it is so good it won an American Cheese Society Award.
We take the award winner, combine it with cream cheese and creme fraiche, and put it into a rich, slightly bitter crust made of Effie’s Cocoacake crumbs. Top it off with some fruity raspberry jam to cut through all the creamy goodness, and you have a cheesecake worth sharing...even though you might not want to after you taste it. Note that for easiest mixing, have all ingredients at room temperature.
New York-Style Goat Cheesecake with Raspberry Jam
Classic 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
Ingredients
- FOR CRUST
- 1 package Effie’s Cococakes
- 1/4 cup sugar
- 6 tbsp butter, melted, plus more for brushing pan
- FOR FILLING & TOPPING
- 1 lb cream cheese
- 12 oz Westfield Farm Capri Goat Cheese, or another soft fresh goat cheese
- 12oz Vermont Cremery Crème Fraiche
- 4 eggs
- 1 cup sugar
- 2 tsp vanilla extract
- 1 jar Sidehill Farm Raspberry Jam
- Optional: 1 Container Fresh Raspberries
Directions
- 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.
