I LOVE goat cheese. My grocery store sells little logs of the tangy cheese flavored with all kinds of wonderful things – honey, fig, blueberry. One of my favorites is the goat cheese rolled in rum raisins. Give me that and a package of water crackers and I’ve got
dinner a very lovely snack. So when I saw that this month’s Spiked Recipe Challenge ingredient was spiced rum, I knew I wanted to make something with goat cheese and rum raisins. But what???
This was the very first cheesecake I have ever made and it is definitely a keeper! It has that added tang from the goat cheese that I just love, and the Biscoff cookie crust is to die for… but more on the ingredients later! First let me say – there are SO many opinions on cheesecake! Butter in the crust, no butter in the crust, egg whites, no egg whites, water bath, no water bath, bake, no bake, remove from the oven, leave in the oven to cool. My head was spinning trying to figure out how to make this darn thing!
I started off by looking for a recipe that sounded tasty yet relatively simple. I found one on Oprah.com of all places. After a few ingredient swaps I was ready to bake. I decided to do the whole water bath thing since so many people seemed adamant about it. No, you do not dunk your cheesecake in the tub. You are supposed to wrap the outside of the springform pan in tinfoil, place the pan with cheesecake filling in a larger pan, fill the larger pan with water (boiling, not boiling. I went with boiling.) about halfway up the springform pan and THEN carefully put the whole setup in the oven. . All this is supposed to prevent your cheesecake from cracking on top. Mine did not crack, but whether is was due to the water bath or just my mad cheesecake baking skills we will never know.
After letting my cheesecake chill in the fridge overnight I made my rum raisin compote. Then it was time to plate and photograph.Just one minor problem… my cheesecake was stuck to the bottom of the pan!! I had sprayed it with baking spray but apparently that was pointless. My previously crack-less cheesecake was turning into the Grand Canyon as I tried in vain to lift it off the pan bottom. A quick internet search let me know that I should have covered the bottom of the pan in parchment paper first. WHERE was this info in all of my previous cheesecake research?!
Luckily I was able to get a few nice pieces out of the cheesecake. The rest isn’t pretty but it doesn’t really matter because it’s damn delicious!
Goat Cheese Cheesecake (adapted from Goat Cheese Cheesecake with Spiced Cherry Topping on Oprah.com)
- 1 stick butter
- 1 3/4 cups Biscoff cookie crumbs (I just put a bunch of cookies in a plastic bag and crushed them with my rolling pin)
- 3 – 8 oz packages cream cheese at room temperature
- 8 oz goat cheese at room temperature
- 1 cup sugar
- 2 tbsp all purpose flour
- 3 eggs
- 2 tsp vanilla bean paste (that’s where all the little flecks you see in the pictures come from; it’s not dirt – I promise) You can use vanilla extract if you do not have the paste.
Filling: Combine cream cheese, goat cheese, and sugar in the bowl of a mixer using a paddle attachment. Blend on low speed until smooth. Scrape down sides of bowl; add flour. Mix until flour is thoroughly incorporated. Add eggs one at a time, mixing well and scraping down sides of bowl between additions. Add vanilla; mix until incorporated.
Remove crust from oven and pour in filling. Smooth top with a small knife or spatula. (Now is the time to put together your water bath if that’s the route you are taking). Bake cake until edges are slightly cracked and center is jiggly, 30 to 40 minutes. Remove from oven; set pan on a wire rack until it cools to room temperature, then remove sides of pan. Refrigerate cake until ready to serve.
Rum Raisin Compote
- 1 cup spiced rum (I used Captain Morgan’s)
- 1/4 cup heavy cream
- 1/3 cup golden raisins
- 1 cup regular raisins
- 3 tbsp brown sugar
- 1 tbsp butter
- 1 tsp vanilla bean paste or vanilla extract
- 1 tbsp cornstarch and 1 tbsp water (optional)
Combine all of the ingredients except the cornstarch and water in a small saucepan and bring to a low boil. Boil until raisins plump and sauce starts to thicken. It will still be rather liquid, so if you want to really thicken it up mix together one tbsp cornstarch and one tbsp water in small bowl, then pour the mixture into the sauce and stir. Remove from heat, let cool slightly and then serve on top of a slice of the cheesecake.
All in all, my first cheesecake making experience was a pretty good one! I will definitely use the goat cheese cheesecake recipe again, and I’m already thinking about topping the next one with some blueberry preserves! I think the only thing I would do differently is double the recipe for the crust – it was a little thinner than I like. Oh, and maybe make some whipped cream to top the whole thing off with! 🙂