My favorite thing about cheesecake is the texture. I like a dry, dense New York–style cheesecake over a light, creamy one. By using goat cheese in addition to cream cheese, this recipe gives me a fabulous texture that’s slightly crumbly, a bit tangy, and has just the perfect hint of sweetness. Add to that a spectacularly spiced crust, and an old classic is totally new and exciting again!
Recipe information
Yield
serves: 8 to 12
Ingredients
for the crust
for the filling
Preparation
FOR THE CRUST
Step 1
Butter a 9-inch springform pan.
Step 2
In a large mixing bowl, combine the Nilla wafer crumbs, sugar, cinnamon, ginger, nutmeg, salt, and butter. Stir together until well combined and homogeneous.
Step 3
Use your fingers to press the crumb mixture onto the bottom of the pan and about halfway up the sides. Reserve.
FOR THE FILLING
Step 4
Preheat the oven to 350°F.
Step 5
In an electric mixer with a paddle attachment, beat the cream cheese and goat cheese together until light and fluffy. Add the sour cream and continue beating until combined. Add the eggs one at a time, beating in each until thoroughly mixed before adding the next one. Add the sugar and vanilla and beat until just combined.
TO ASSEMBLE THE CAKE
Step 6
Pour the filling into the prepared crust. Place on a baking sheet and bake for 30 minutes; rotate the baking sheet and cook for another 25 to 30 minutes or until the filling is set. If the filling starts to color, tent the springform pan with aluminum foil.
Step 7
Remove the cake from the oven and let cool completely before serving (it continues to set as it cools).
note
Step 8
The cake will continue to set as it cools, but it’s best served after it has been refrigerated overnight and has really firmed up.
