Velvety Goat Cheese Cheesecake with Gluten-Free Crust
Cheesecake, elevated. This goat cheese cheesecake has a velvety, fluffy filling tucked into a gluten-free almond flour cocoa crust. For best results, chill the cheesecake for at least 4 hours and up to 2 days before serving.
arils from 1 pomegranate, or fresh berries such as raspberries(optional)
Instructions
Make the crust:
Position a rack in the center of the oven and preheat to 375ºF.
Make the crust dough as directed.
Dump the crust crumbled into a 9-inch springform pan and press the dough evenly into the bottom and 1 ¼ inches up the sides, starting with the sides and then moving to the bottom, keeping the edges square. (It usually takes me about 5 minutes to make it look pretty.)
Freeze until firm, 15–30 minutes.
Place the pan on a rimmed baking sheet (to catch any drips) and bake until slightly puffed and firm to the touch, 18–22 minutes.
Remove the crust from the oven and, while it’s still hot, press the sides and bottom with the back of a spoon. This will help it hold together when cool.
Make the filling:
Decrease the oven to 325ºF.
Place the softened goat cheese, cream cheese, sugar, sweet rice flour, vanilla seeds (if using), and salt in the bowl of a stand mixer fitted with the paddle attachment.
Mix on medium low until smooth and creamy, 2-3 minutes, scraping the bowl and paddle a few times.
Add the eggs one at a time, mixing on medium-low until combined and scraping the bowl and paddle well between each egg, then stir in the the ¼ cup sour cream.
Pour the filling into the cooled crust and bake at 325ºF until gently puffed and mostly set when you give it a wiggle, 40-45 minutes. Remove from the oven.
Make the topping:
While the cheesecake bakes, whisk together the 1 ½ cups sour cream, sugar, and vanilla. Gently spoon the sour cream mixture over the cheesecake, spread smooth, and return to the oven for 10 minutes.
Remove the cheesecake and allow it to cool completely at room temperature, 1-2 hours, then chill until cold, 4 hours and up to 1 or 2 days.
To serve:
To serve the cheesecake, release the edge of the springform pan and slide the cheesecake onto a platter or cutting board.
Cut the cheesecake into slices with a large chef’s knife dipped in hot water and wiped clean between each cut.
Serve slices topped with the poached pears, pomegranate arils, and a drizzle of poaching syrup if desired.
Extra cheesecake keeps well, refrigerated airtight, for up to several days (if you can make it last that long).
Notes
Be sure to make this cheesecake several hours ahead so that it chills through before serving; or better yet, make it the day before - it keeps beautifully refrigerated airtight. The crust and pears can also be made ahead.
The chèvre adds a bit of tang without tasting overly funky, but feel free to trade it out for more cream cheese if you prefer. I use a mild chèvre from Sierra Nevada Cheese Company, but other good brands include Laura Chenel and Cypress Grove.
In the summer months, try this cheesecake topped with fresh berries and honey in place of the fall fruits.
Nutritional values are based on one of ten servings.