Goat Cheese Cheesecake with Strawberries, Basil & Balsamic

• Produce

  • 1 tbsp Basil, fresh leaves
  • 2 Lemon
  • 1 Punnet fresh strawberries

• Refrigerated

  • 4 Eggs

• Baking & Spices

  • 2/3 cup Sugar
  • 1/2 tsp Vanilla extract

• Snacks

  • 1 1/4 cups Graham cracker crumbs

• Dairy

  • 1/3 cup Butter
  • 1 cup Cream cheese
  • 1 1/2 cups Creme fraiche or sour cream
  • 1 1/2 cups Goat cheese

• Other

  • ~1 tsp balsamic reduction

Found on portandfin.com

Description

Ingredients

• Cheesecake:
• 1 cup cream cheese, at room temperature
• 1½ cups goat cheese, at room temperature
• ⅔ cup sugar
• 1½ cups creme fraiche or sour cream
• 4 eggs
• ½ tsp vanilla extract
• 1 lemon, zest
• .
• Crust:
• 1¼ cups graham cracker crumbs
• 1 lemon, zest
• ⅓ cup butter, melted
• .
• Topping:
• 1 punnet fresh strawberries
• ~1 tsp balsamic reduction
• ~1 Tbsp fresh basil leaves

Directions

• Preheat oven to 350 degrees. Wrap the outside of a 9-inch springform in heavy-duty aluminum foil.
• Combine all the crust ingredients together in a bowl until the butter is well integrated. Pour into the springform pan and gently press across the bottom in a roughly even layer. Using the bottom of a flat glass, press down the crumbs to make an even, flat surface.
• Bring 2 cups of water to a boil and set aside. We want hot water, but not boiling.
• In a large bowl, beat the goat cheese, cream cheese and sugar together until light and fluffy. Add creme fraiche and mix until combined. Add eggs, one at a time, beating well after each. Add vanilla and lemon zest and beat to combine. Pour mixture into the springform pan.
• Place the filled springform pan on a large baking sheet then pour the hot water you prepared into the bottom of the baking sheet- this will prevent the cheesecake from cracking in the oven. Gently place the baking sheet in the oven and bake for 55 minutes. Remove from oven and let the cheesecake cool completely in the springform pan. Remove the sides of the pan and place cheesecake in the refrigerator until ready to serve- at least 2 hours.
• Immediately before serving, top cheesecake with sliced strawberries, a small drizzle of balsamic reduction and a smattering of fresh basil (small leaves or large leaves cut into a chiffonade).