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Chocolate Goat Cheesecake

Recipe type: Dessert



Graham Crackers (crushed into bread crumb size)
1⁄2 cup
Raw Pecan Pieces (finely chopped)
2 tablespoons
1⁄3 cup
16 ounces
Mascarpone Cheese
12 ounces
Chevre Chocolate (crumbled)
4 ounces
Cream Cheese
2 tablespoons
1 teaspoon
Lemon Zest (finely grated)
2 tablespoons
Fresh Lemon Juice
1 1⁄2 teaspoon
Vanilla Extract
1 1⁄4 cup
Whole Eggs
Egg Yolks


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.