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!
Log this recipe in SnapCalorie
Recipe Information
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)
Instructions
Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan with butter or non-stick spray.
In a mixing bowl, combine graham cracker crumbs, melted butter, and 2 tablespoons of granulated sugar. Stir until the mixture resembles wet sand.
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.
In a large mixing bowl, beat the softened cream cheese and goat cheese together until smooth and creamy, about 2 minutes.
Add 3/4 cup granulated sugar and beat until fully incorporated.
Add the eggs one at a time, beating on low speed after each addition. Scrape down the sides of the bowl as needed.
Mix in the vanilla extract and lemon juice until well combined.
Pour the cheesecake filling over the cooled crust and smooth the top with a spatula.
Bake in the preheated oven for 50-60 minutes, or until the edges are set and the center has a slight jiggle.
Turn off the oven and crack the door open slightly. Let the cheesecake cool in the oven for 1 hour to prevent cracking.
Once cooled completely, transfer the cheesecake to the refrigerator and chill for at least 4 hours or overnight.
Before serving, spread the lemon curd evenly over the top of the cheesecake.
Top with fresh raspberries and a dusting of powdered sugar, if desired. Slice and serve chilled.
Nutrition Facts
Calories |
4215 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 250.0 g | 321% | |
| Saturated Fat | 145.4 g | 727% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1051 mg | 350% | |
| Sodium | 3099 mg | 135% | |
| Total Carbohydrate | 414.0 g | 151% | |
| Dietary Fiber | 12.5 g | 45% | |
| Total Sugars | 296.8 g | ||
| Protein | 85.1 g | 170% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 788 mg | 61% | |
| Iron | 11.4 mg | 63% | |
| Potassium | 1104 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
