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
How to make the perfect Cheesecake
Prep before: all your ingredients need to sit out for 2 hours 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.
Making your Cheesecake
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.
How to store
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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Goat Cheese Cheesecake with French Grape Spread
- 1 1/2 Cups graham cracker crumbs 12 graham crackers
- 7 Tablespoons unsalted butter melted
- 1/2 Cup ground walnuts
- 1 teaspoons vanilla extract
- Zest of 1 lemon
- 12 ounces goat cheese room temperature
- 16 ounces cream cheese room temperature
- 1 Tablespoon vanilla extract
- 1 Cup granulated sugar
- 4 eggs room temperature
- 1 1/2 Cup sour cream room temperature
- 3 Tablespoon flour
- St. Dalfour French Grape Fruit Spread
- Pre-heat oven to 400 F. Grease with oil a 10-in Cheesecake pan and line the bottom with parchment paper, cutting a circle a bit larger than the base of your pan. Cover the sides of your pan with aluminum foil, to the top, to prevent water from seeping in when baking your cake in water bath
- Mix all your crust ingredients and press firmly into the bottom of your prepared pan. Bake for 10 minutes and set aside. Reduce your oven temperature to 325 F
- Beat cheeses, sugar and vanilla extract on medium speed for 1 1/2 minutes. Do not turn your speed to high or you'll incorporate air into your batter!
- Add sour cream and beat until just combined. Add eggs, one by one, beating after each addition. Add flour and mix
- Pour your cheesecake batter over your pan and tap your pan against your counter five times to release all air bubbles. Place your cheesecake inside a 9×13 inch pan and fill it with water less than halfway up the sides of your cheesecake pan
- Place your cheesecake on the middle rack of your oven and bake for 1 hour and 20 minutes; you'll know your cheesecake is done when the edges of the cheesecake are well set and the middle is set but still jiggly. Turn off the oven and leave your cheesecake for one hour to cool inside, with the oven door slightly ajar (you can place a wooden spoon or something similar to keep it open)
- Place over a wire rack, run a knife around the rim to loosen it (leaving the rim on) and let it come to room temperature for one more hour. Cover with foil and refrigerate for at least 4 hours or overnight. Remove rim and spread your French Grape Spread on top of your cooled cheesecake