This soft, creamy and tangy Goat Cheese cheesecake with French Grape Spread is made with goat cheese, a crust with walnuts and Grape Fruit Spread to top. It’s your classic cheesecake taken to the next level!
To make things easier, I used St. Dalfour French Grape Fruit Spread to top it. It has whole-grape pieces, sweetened only with vineyard ripened grape and fruit juices.
It’s slowly cooked, in small batch production, with hand-picked and sourced fruit together with vineyard-ripened grapes and fruit juices in traditional French kettles.
Not only does it compliment the goat cheese and walnut flavor, but it’s an easier addition instead of a homemade fruit reduction.
Thanks to St. Dalfour for sponsoring this post! all thoughts and opinions are my own
Prep before: room temperature ingredients need to sit out for 1 hour to let them come at room temperature. This includes your cream cheese, goat cheese, sour cream and eggs.
If you’re in a rush you can submerge your eggs in warm water and it will help speed the process.
Preventing cracks Over mixing your batter or mixing in high speed adds more air to your batter, which can cause cracks.
The same happens when you over bake your cheesecake. You’ll know your cheesecake is done when the edges of the cheesecake are well set and the middle is set but still jiggly
Don’t rush it! To prevent cheesecake from cracking, you will need to bake it in low temperature for a longer time, be patient!
Extreme changes in temperature could cause cracks on your cheesecake. So after your cheesecake is baked, turn off your oven and use a wooden spoon to leave the door slightly ajar.
Let your cheesecake cool for one hour inside the oven, then take it out and let it cool for one more hour over a wire rack. Cover with foil and refrigerate for at least 4 hours or overnight.
Water bath: Every one tries to avoid this step, but believe me, the extra few minutes it’ll take are totally worth it. The steam it generates helps preventing your cheesecake to dry out and crack.
Additionally, it helps your cheesecake bake more evenly and prevents the sides of your cheesecake from baking more quickly, leaving it with smoother, less darker sides.
You will need to leak-proof your pan with aluminum foil, to prevent water from sipping in
To make your cheesecake you’ll need to start by preparing your pan. Cover with oil, line the bottom with parchment paper and cover the sides with aluminum foil to make it leak-proof for your water bath.
Then make your crust. Mix all your ingredients and press them tightly on the bottom of your springform pan. Bake the crust until fragrant, around 10 minutes.
For your filling, mix the cheeses, sugar and vanilla on medium speed, for around 1 1/2 minutes, then add sour cream, eggs one-by-one. Add the flour.
Pour your cheesecake mixture over your crust and place it in a 9×13 in pan, filled with water less than halfway up the sides of your springform pan.
Bake for 1 hour 20 minutes, when the edges of the cheesecake are well set and the middle is set but still jiggly.
Let your cheesecake cool for one hour inside the oven, then take it out and let it cool for one more hour over a wire rack.
Cover with foil and refrigerate for at least 4 hours or overnight. Remove rim and spread St. Dalfour French Grape Spread on top of your cooled cheesecake.
Your cheesecake will last for around 5 days covered and refrigerated.
Cheesecakes freeze really well! store it in a freezable air-tight container for up to 6 months
For more cheesecake recipes follow this link!
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