By simmerandsagePublished: March 25th, 2021Updated: October 4th, 2021
Servings: 8-10
Prep Time: 35 minutes
Cook Time: 60 minutes
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Is it me, or does cheesecake seem to be a thing right now? I feel like I’m seeing a whole lot of cheesecake on social media these days, and so obviously, I’m getting right on board. Cheesecake has always been a favorite dessert of mine. Whether it’s rich, dense New York style cheesecake or light, crumbly Italian style cheesecake, I’m here for it all. I love that cheesecake is never too sweet, cause I’m really not a huge sweets person. I like a little somethin somethin after dinner, but it doesn’t have to be much to satisfy me. In fact, a nice cheese and fruit plate is what I’d consider a perfect ending to a meal. So that’s where this Goat Cheese Cheesecake w/ Dark Cherry Syrup came from – it’s like the best version of cheese and fruit you can find.
Can goat cheese be substituted for cream cheese?
Swapping goat cheese in for most of the cream cheese makes this cheesecake just as creamy but a little less sweet and a lot more tangy. It comes out super dense, much like a New York style cheesecake. Goat cheese has about half the fat and cholesterol as cream cheese does, and – fun fact – it has about 15 times as much iron!
A small slice’ll do ya. You don’t have to bake it in a water bath or anything, because guess what? I like the cracks. I don’t mind them at all. Those little cracks are the perfect canvas for lots of sweet, syrupy dark cherries.
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Why dark, sour cherries are better than maraschinos.
I had originally thought about using Amarena cherries to indulge my continuing obsession with them. Amarena cherries are not your typical cherry. They’re super dark Italian cherries that are naturally sour, but typically packed in sweet syrup so once they make it to you they’re not sour at all. I can’t make a Manhattan without them, and I’ve found that they’re an amazing topping for ice cream and cakes. I’ve even baked them into Black Forest Brownies because how could chocolate and cherries ever be bad?
Then I thought, not everyone is going to be convinced to buy themselves a can of Amarena cherries (although after my sales pitch above, I’m hoping most of you will). So, I whipped up my own concoction of dark cherries that cook down on the stove to give you a sweet, syrupy compote that tastes as close to Amarenas as you can get. I kept the extra in a sealed jar and I’ve used them in drinks, on top of desserts and – admittedly – with a spoon right out of the jar. They’re so good. I’ll always have a weakness for cherries.
And I’m kinda weak for this Goat Cheese Cheesecake w/ Dark Cherry Syrup. I imagine once the weather warms up a bit that we’ll be enjoying it for dessert out on the patio paired with a sweet, springy Moscato. Can’t wait for that. Enjoy!
Goat Cheese Cheesecake w/ Dark Cherry Syrup
Creamy, rich and tangy cheesecake with a buttery crust topped with sweet, syrupy dark cherries
Prep Time 35mins
Cook Time 1hr
Total Time 1hr35mins
Course Dessert
Cuisine American
Ingredients
The Cheesecake
8oz.graham crackers
1stick melted butter
1/2cuppecans
16oz.goat cheeseroom temperature
4oz.cream cheeseroom temperature
3/4cupsugar
1/2cupsour cream
3eggsroom temperature
2Tbsp.heavy cream
1/2tsp.vanilla
The Dark Cherry Syrup
2cupsdark sweet cherries
1/4cupsugar
1/2cupwater1 tsp. cornstarch + 1 tsp. watermixed together
Instructions
Preheat oven to 375 degrees. Trace and cut out a circle of parchment paper to line the bottom of a 9″ springform pan. Then spray the bottom and sides with nonstick cooking spray.
Pulse the graham crackers and pecans in a food processor until fine. With the motor running, slowly pour in the melted butter until combined. Press the mixture onto the bottom and up the sides of the springform pan. Bake 10 minutes. Let cool.
Beat the goat cheese, cream cheese and sour cream on medium-high speed until fluffy. Add eggs one at a time. Beat in the cream and vanilla. Pour into cooled crust. Bake 60 minutes. Let cool to room temperature, then cover and chill in the refrigerator
Bring cherries, sugar and water to a boil in a small saucepan. Reduce heat to low. Stir in the cornstarch and water mixture and simmer 15-20 minutes until thickened. Remove from heat and cool to room temperature. Pour over chilled cheesecake.
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