Goat Cheese Cheesecake with Cherries
by Molly Shuster
- 7 graham cracker sheets
- 1/2 cup pecans
- 3 Tbsp. light brown sugar
- 4 Tbsp. unsalted butter, melted and cooled, plus more for greasing the pan
- pinch salt
- one 10 oz. log goat cheese, room temperature
- 8 oz. sour cream, room temperature
- 1/2 cup sugar
- 5 egg yolks, yolks and whites separated
- 1/2 tsp. vanilla extract
- 1 lemon (zest and 1 tsp. lemon juice)
- 2 Tbsp. all-purpose flour
- 1 pound sweet cherries, pitted, about 3 cups (topping)
- 1/3 cup sugar (topping)
- 1 lemon, juiced (topping)
- 1 Tbsp. cornstarch (topping)
- 1 Tbsp. water (topping)
Heat the oven to 350F. Butter an 8” springform pan. Process the graham crackers in a food processor until finely ground. Add the pecans and sugar and process until the mixture resembles coarse sand. Stir in the butter and salt. Using your fingers, press the mixture across the bottom and sides of the pan. Place on a baking sheet and bake until lightly golden, about 12 minutes. Cool completely.
In a stand mixer fitted with a paddle attachment, beat the goat cheese, sour cream, and sugar until smooth. Add the yolks, one at a time, beating well after each addition. Stir in the vanilla, lemon zest and juice, and flour and stir until well combined.
In a separate bowl, beat the egg whites until you have stiff peaks. Fold 1/3 of the whites into the goat cheese mixture, then gently fold in the remaining whites. Pour into the crust. Bake until puffed and golden, but still wobbly in the center, about 35 minutes. Cool 20- 25 minutes. Run a sharp knife around the sides of the pan and remove the springform. Cool completely. Wrap with plastic wrap and chill until ready for use, ideally overnight.
In a medium saucepan, combine half of the cherries with the sugar and lemon juice. Place over medium heat and cook until the cherries begin to soften and release their juices, about 5 minutes. Whisk the cornstarch and water. Stir into the cherries and simmer until thickened, 30 seconds. Stir in remaining cherries and remove from heat. Cool to room temperature. Refrigerate until ready for use.
To serve, spoon the cherry topping over the cheesecake.
Yield: 8 servings