A classic dessert made with a twist! Let me present to you this creamy and incredibly delicious Goat Cheese Cheesecake. It is just just as easy to make as a regular cheesecake, but will be an unexpected dessert flavoring. You mostly need a staple ingredients and a few easy to get ingredients that can be found in most stores. Serve this goat cheese cheesecake for for dessert to get the perfect and grown up finale to your dinner party. Not only will your guests be surprised when they realize what the secret ingredient is, they’ll be asking you for the recipe immediately. This goat cheese cheesecake is gluten and sugar free.
Cheesecakes are a classic dessert that most people like. Me as well! I’ve been trying so many different flavoring, seasonings, add-ins.. but now felt like taking it up a notch. A few month ago I made a labneh cheesecake that turned out great. Labneh is basically stained yogurt, with a strong tangy flavor. That’s when I got the idea to make a cheesecake including cheese. My favorite cheese that I love to combine with sweet flavors is goat cheese, after getting this idea I just couldn’t let it go. But I also didn’t have a clear picture of what exactly I wanted to make. Then it suddenly hit me. I wanted to make a dessert that combines some of my favorite pairings and combinations I love to use in my savory recipes, but still making a rich and decadent dessert. The result. A creamy, tangy and perfectly sweet cheesecake made with goat cheese, cream cheese and Greek yogurt. The cheesecake is served over a crunchy chocolate crust that breaks off the creamy and silklike cheesecake perfectly with its bitter notes from the cacao, but at the same time pairs wonderfully. The icing on the cake are the port wine baked grapes that add a lovely roasted, caramelized and intense sweetness. Not only is port wine and chocolate a perfect match, it also pairs wonderfully with a creamy goat cheese, hence making this combination a true winner. This combination of tangy and rich flavors go so well together with the ripe and sweet, but perfectly balanced port wine, and the bitter and rich chocolate from the crust. I’m telling you, this dessert is a must try!
A few tips:
- Use a good quality goat cheese. There are several different types of goat cheeses, for this one you need a fresh goat cheese (rindless). It should be firm yet creamy, with a pleasant tangy taste, but still milky and well balanced.
- I used reduced fat cream cheese because I didn’t what this cheesecake to feel too heavy. But you can use regular cream cheese if preferred.
- I also added a bit of greek yogurt, because I both love the smooth texture it adds to the cheesecake but also the slight tang.
- You can make this cheesecake in an 18 cm spring form or in 4-5 smaller ones.
- Bake the cheesecake until it has set around the edges but still is a bit wobbly in the middle. Do not bake for too long, or it will turn out dry and crumbly.
- Let it cool completely at room temperature, then place it in the fridge for at least 5-6 hours, but preferably overnight.
- Use a good quality port wine, preferably a Late Bottled Vintage, since it pairs very well with chocolate but also is a good match with goat cheese.
- This cheesecake is perfect to prepare the day before. Just leaving the roasted grapes to prepare just before serving.
Ingredients for this Goat Cheese Cheesecake with Chocolate Crust & Port Wine Roasted Grapes:
- Oat flour
- Rice flour
- Cacao powder
- Apple sauce
- Coconut oil
- Goat cheese
- Cream cheese
- Greek yogurt
- Sugar free granulated sweetener
- Sugar free powdered sugar
- Lemon juice
- Vanilla extract
- Corn starch
- Red grapes
- Port wine
Other recipes you might like:
- Labneh Cheesecake with Figs & Hazelnuts (Gluten & Sugar Free)
- Mini Creme Brulée Cheesecake (Gluten, Refined Sugar Free & Lower In Fat)
- Chocolate Cupcakes with Balsamic Roasted Strawberries & Cream Cheese Frosting (Vegan, Gluten & Refined Sugar Free)
- Chocolate Cheesecake Tartlet (Gluten, Sugar Free & Low Fat)
- Mini Cinnamon Roll Cheesecakes (Gluten, Nut & Sugar Free)
- Cottage Cheese Yogurt Soufflé (Gluten, Grain, Sugar Free & Low Carb)
- Vanilla Ricotta Cake with Raspberries (Gluten, Oil & Sugar Free)
- Walnut Honey Cake with Cream Cheese Frosting (Gluten, Oil & Refined Sugar Free)
- Gingerbread Cheesecake (Gluten, Sugar Free & Lower Fat)
- Blue & Blackberry Cheesecake Bars (Gluten, Sugar Free & Less Fat)
- No Bake Toffee Mini Cheesecakes (Gluten, Sugar Free & Low Carb)
Goat Cheese Cheesecake with Chocolate Crust & Port Wine Roasted Grapes (Gluten & Sugar Free)
For the crust
- 1 dl Oat flour
- 1 1/2 dl Rice flour
- 1 dl Cacao powder
- 3 tsp Apple sauce
- 3 tbsp Coconut oil melted and slightly cooled
- 2-3 tbsp Water
For the filling
- 150 g Goat cheese
- 150 g Cram cheese (I used reduced fat)
- 100 g Greek yogurt
- 3/4-1 dl Sugar free granulated sweetener
- 1/4 dl Sugar free powdered sugar
- 1 tsp Lemon juice
- 1/2 tsp Vanilla extract (optional)
- 1 tbsp Corn flour
- 2 Eggs
For the topping
- 200 g Red grapes
- 1/2 dl Port wine
- 1 tbsp Honey
- Preheat the oven to 200 degrees Celsius.
- Line and grease a 18 cm spring form.
- Add the ingredients for the crust to a high speed blender and mix until you have a fine mixture. Take a little of the crust mixture and press between two fingers, if it sticks together it is good to go, otherwise add 1/2-1 tablespoon water more and mix again. Check again if it is done by pressing mixture between two fingers.
- Add the crust to the prepared spring form and gently press down the bottom and up the sides. Place in the oven and bake for 14-16 minutes.
- Remove from the oven when done and lower the heat to 175 degrees Celsius.
- Meanwhile add goat cheese and cream cheese to a bowl and mix using a hand mixer until fluffy and smooth.
- Add greek yogurt, granulated sweetener, powdered sugar, lemon juice and corn starch and mix again.
- Next add one egg at a time, whisking it between just until the eggs are incorporated. Do not mix for too long.
- Pour the batter over the pre-baked chocolate crust, place in the oven and bake for 30-40 minutes. Until it is set around the edges but still is a little wiggly in the middle.
- Turn off the oven, let it sit in the oven for 15-20 minutes.
- Remove from the oven and let it cool completely for a few hours. Then place in the fridge for at least 5-6 hours, allowing it to set completely.
- Preheat the oven to 200 degrees Celsius.
- Remove the cheesecake from the fridge letting it come to room temperature.
- Combine grapes, port wine and honey in a pan. Stir to combine. Bake in the oven for 15-25 minutes, until the grapes have caramelized.
- Place the grapes over the cheesecake and pour the sauce over grapes and cheesecake.