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Chocolate Goat Cheesecake
Heat oven to 325º F. Crush the graham crackers and mix with sugar and pecan pieces. Slowly add melted butter and press into a 9” spring form pan. Bake for 8 minutes. Allow to cool completely. Increase oven temperature to 400°. Put on a pan of boiling water. Wrap the outside of the spring form pan in aluminum foil to create a barrier. Place cream cheese, goat cheese, and mascarpone in a mixing bowl and whip until incorporated then add cornstarch. Mix again and then lemon zest, lemon juice and vanilla in a large mixing bowl. Beat until just smooth. In two or three additions, beat in sugar until mixture is creamy. Add eggs, one at a time, continue to beat until mixture is very smooth. Place in crust and bake in a water bath at 400° for 30 minutes and then turn oven down to 325° and bake until jiggly in middle, about 45-60 minutes. Allow to cool overnight in the refrigerator.