Goat Cheesecake with Lemon Curd and Raspberries by Bird
Elevate your dessert game with this decadent Goat Cheesecake with Lemon Curd and Raspberries by Bird. Featuring a velvety blend of tangy goat cheese and creamy traditional cream cheese, this modern twist on classic cheesecake is a symphony of flavors and textures. A buttery graham cracker crust provides the perfect base, while a luscious layer of bright, zesty lemon curd and a crown of fresh, juicy raspberries add refreshing tartness. Meticulously baked to perfection and chilled for ultimate creaminess, this show-stopping dessert is as elegant as it is irresistible. Ideal for dinner parties or special occasions, it’s a dessert that pairs beautifully with a cup of coffee or tea. Whether you're a cheesecake aficionado or looking for a crowd-pleasing recipe with a gourmet touch, this goat cheesecake will send taste buds soaring. Perfect for a search on “lemon cheesecake recipes” or “unique cheesecake ideas,” this dessert will become your new culinary favorite!
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Ingredients
- 1.5 cups graham cracker crumbs
- 6 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar (for crust)
- 8 ounces cream cheese, softened
- 8 ounces goat cheese, softened
- 0.75 cup granulated sugar (for filling)
- 2 pieces large eggs
- 2 teaspoons pure vanilla extract
- 1 tablespoon lemon juice
- 0.5 cup store-bought lemon curd (or homemade)
- 1 cup fresh raspberries
- 1 tablespoon powdered sugar (optional, for garnish)
Directions
Step 1
Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan with butter or non-stick spray.
Step 2
In a mixing bowl, combine graham cracker crumbs, melted butter, and 2 tablespoons of granulated sugar. Stir until the mixture resembles wet sand.
Step 3
Press the crust mixture firmly into the bottom of the prepared springform pan. Use the back of a measuring cup or a glass to create an even layer. Bake the crust for 10 minutes, then set aside to cool.
Step 4
In a large mixing bowl, beat the softened cream cheese and goat cheese together until smooth and creamy, about 2 minutes.
Step 5
Add 3/4 cup granulated sugar and beat until fully incorporated.
Step 6
Add the eggs one at a time, beating on low speed after each addition. Scrape down the sides of the bowl as needed.
Step 7
Mix in the vanilla extract and lemon juice until well combined.
Step 8
Pour the cheesecake filling over the cooled crust and smooth the top with a spatula.
Step 9
Bake in the preheated oven for 50-60 minutes, or until the edges are set and the center has a slight jiggle.
Step 10
Turn off the oven and crack the door open slightly. Let the cheesecake cool in the oven for 1 hour to prevent cracking.
Step 11
Once cooled completely, transfer the cheesecake to the refrigerator and chill for at least 4 hours or overnight.
Step 12
Before serving, spread the lemon curd evenly over the top of the cheesecake.
Step 13
Top with fresh raspberries and a dusting of powdered sugar, if desired. Slice and serve chilled.
Nutrition Facts
| Serving size | (1268.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4215.4 |
| Total Fat 250.0g | 0% |
| Saturated Fat 145.4g | 0% |
| Polyunsaturated Fat 0.0g | |
| Cholesterol 1050.6mg | 0% |
| Sodium 3098.6mg | 0% |
| Total Carbohydrate 414.0g | 0% |
| Dietary Fiber 12.5g | 0% |
| Total Sugars 296.8g | |
| Protein 85.1g | 0% |
| Vitamin D 80IU | 0% |
| Calcium 788.4mg | 0% |
| Iron 11.4mg | 0% |
| Potassium 1103.8mg | 0% |
Source of Calories