I have mentioned to you before how cheesecake is never my top choice of desserts.  However, my love of goat cheese intrigued me enough to make this Lemon Raspberry Goat Cheesecake.  I mean anything that starts with a graham cracker crust can’t be bad.

Lemon Raspberry Goat Cheesecake {Satisfy My Sweet Tooth}

This Lemon Raspberry Goat Cheesecake is not overwhelmingly sweet and you can appreciate the subtle flavor difference that the goat cheese offers compared to a cheesecake made only with cream cheese.

Lemon Raspberry Goat Cheesecake {Satisfy My Sweet Tooth}

Lemon Raspberry Goat Cheesecake {Satisfy My Sweet Tooth}

The lemon and raspberry flavors get layered so that the cake had a swirly, pretty pastel pattern.  This Lemon Raspberry Goat Cheesecake is really a blank canvas for so many sauces, syrups and accompaniments.  I dressed it simply with extra fresh raspberries, but I would love to taste it with a rich balsamic reduction.

Lemon Raspberry Goat Cheesecake {Satisfy My Sweet Tooth}

Lemon Raspberry Goat Cheesecake {Satisfy My Sweet Tooth}

Lemon Raspberry Goat Cheesecake

Prep Time: 30 minutes

Cook Time: 60 minutes

Total Time: 1 hour, 30 minutes

Yield: serves 12

1 piece (1/12 of cake)

A subtle twist on a classic dessert


    For the crust
  • 12 whole graham crackers
  • 8 Tbsp (1/2 cup) unsalted butter, melted
  • 1/4 cup sugar
  • For the cheesecake
  • 16 ounces (455 grams) goat cheese, room temperature
  • 8 ounces cream cheese, room temperature
  • 1 cup sugar
  • 5 eggs
  • 1/4 cup flour
  • 1/2 tsp salt
  • 1/4 cup pureed raspberries (strained to remove seeds)
  • zest and juice of 1 lemon
  • 1/2 cup raspberries, for garnish


    For the crust
  1. Preheat oven to 350 degrees. Spray an 8-inch springform pan with nonstick cooking spray.
  2. Crush the graham crackers using a food processor or place them into a bag and smash them with a rolling pin (they don't have to be superfine).
  3. In a medium bowl, combine crushed graham crackers, melted butter and sugar and stir to combine.
  4. Press mixture firmly into bottom of prepared pan.
  5. Bake 10 minutes.
  6. For the cheesecake
  7. In a large bowl, with an electric mixer, beat the goat cheese, cream cheese and sugar until smooth and creamy and no lumps remain.
  8. Add the eggs one a time, mixing to incorporate after each addition.
  9. Add the flour and salt and mix just to combine.
  10. Remove 1/3 of the batter and place it into a separate bowl. Add raspberry puree and mix.
  11. Add the lemon juice and zest to the remaining 2/3 batter.
  12. In the center of the baked crust, add 1/4 cup of the lemon batter. Then place 1 Tbsp of the raspberry batter into the center of the lemon batter. Repeat with remaining batter continuing to alternate flavors. Don't worry if it doesn't look perfect, or if it appears that the batter is not spreading well.
  13. Bake for 50-70 minutes. Check the cake at 50 minutes. The cake is done baking when it has pulled away from the edges of the pan and the center of the cake only slightly jiggles when you shake it lightly.
  14. Cool in the refrigerator for at least 2 hours before serving.
  15. Garnish with fresh raspberries.
  16. Recipe adapted from Bake it Like You Mean it by Gesine Bullock-Prado


Per piece of cake (1/12 of cake): Calories: 487 Fat: 36 Carbohydrates: 31

bake graham cracker crust


layer lemon and raspberry flavors of batter





Lemon Raspberry Goat Cheesecake {Satisfy My Sweet Tooth}

This cake comes from the incredible work of art called Bake It Like You Mean It:  Gorgeous Cakes from Inside Out by Gesine Bullock-Prado who is the author of another gorgeous book that I shared with you called Sugarbaby.

This book filled with cakes is divided into the following chapters:

Bake it LIke You Mean it by Gesine Bullock-Prado

There are somewhat simpler recipes such as these varieties of meringues,

Bake it LIke You Mean it by Gesine Bullock-Prado

there are souffless like this Grand Marnier flavored one,

Bake it LIke You Mean it by Gesine Bullock-Prado

and then their are tortes and trifles that make my heart skip a beat in awe and anxiety about attempting to make them.  Even if you are fearful like I am, Gesine offers such helpful tips and advice and jaw-dropping photos to inspire you and help you on your way.

Bake it LIke You Mean it by Gesine Bullock-Prado

If you are looking to take cake baking and decorating to a whole new level, Bake It Like You Mean It is just the book to challenge you.

*Abrams Publishing provided me with a copy of the book, but all opinions are, as always, my own.

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5 Comments ( Reply )

  1. emily (a nutritionist eats)
    Jul 19, 2013 @ 1:31 pm

    That turned out beautifully! I have a feeling I would be a BIG fan of goat cheese cheesecake!


  2. Laura (Tutti Dolci)
    Jul 20, 2013 @ 3:23 pm

    Your cheesecake looks so fluffy and delicious!


  3. Alyssa
    Jul 22, 2013 @ 8:29 am

    This looks AMAZING! I’ve never tried a cheesecake with goat cheese before–nor have I ever had one come out so beautiful. You’re a pro!


  4. Anna (Hidden Ponies)
    Jul 22, 2013 @ 9:39 am

    The texture on this cheesecake looks incredible, it turned out so perfectly! That book looks stunning, amazing how dessert can be a true work of art!


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