Caramel Goat Cheesecake

As much as I love cooking, I want to learn to bake and be a pro at it. Me and Sarah found this sweet recipe online and are planning on recreating it next week!


1 1/2 cups/ 7.25 oz. gingersnap cookies
5 tablespoons butter, melted
2 tablespoons light brown sugar


1 8-oz. package cream cheese
16 oz. goat cheese or fresh chevre
1 cup minus one tablespoon light brown sugar
2 tablespoons butter, melted
1/4 cup heavy cream
3 eggs
1 teaspoon vanilla extract
zest of one lemon
1 tablespoon fresh lemon juice

Caramel topping:

1 1/2 cups cane sugar
1/4 cup water
1/2 teaspoon fresh lemon juice
1 cup heavy cream
1 1/4 teaspoons good flaky salt

For gingersnap crust:
Preheat oven to 350°F. Butter or spray bottom of 9-inch springform pan with 2 1/2-inch-high sides with nonstick spray. Stir ground cookies, butter, and sugar in medium bowl until moist clumps form. Press cookie mixture firmly onto bottom of prepared pan. Wrap outside of pan with 3 layers of foil. Bake crust until firm and beginning to darken, about 14 minutes. Leave oven on, and set crust aside to cool.

For cheesecake:
Beat cream cheese, goat cheese, and sugar in large bowl (using a hand mixer) or food processor until smooth. Beat in butter, then cream, then eggs, 1 at a time, until just blended. Beat in vanilla. Pour batter over crust in pan. Place springform pan in large roasting pan. Add enough hot water to come halfway up sides of springform pan. Bake cake uncovered until filling is puffed around edges and moves slightly in center when pan is gently shaken, about 45 minutes. Do not open oven; turn off heat and allow cheesecake to cool in oven 1 hour without opening oven door. After 1 hour, remove cheesecake and cool uncovered in refrigerator at least 2 hours, preferably overnight.

For caramel topping:
Stir sugar, water, salt, and lemon juice in large saucepan over medium heat until sugar dissolves. Increase heat; boil without stirring until mixture turns deep amber, occasionally swirling pan and brushing down sides with wet pastry brush, about 9 minutes. Add cream (mixture will bubble). Reduce heat to medium-low. Simmer until reduced to 1 1/4 cups, stirring occasionally, about 8 minutes. Chill until thickened but still pourable, about 15 minutes.

Spoon caramel over top of cake just to edges (do not allow caramel to drip down sides). Chill at least 2 hours before serving.

Run knife around pan sides to loosen cake; release pan sides.

Serving tip: wet knife slightly before and in between slicing; this will help prevent the blade from sticking to the caramel, which is very sticky.

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