Strawberry Goat Cheese Cheesecake
Ingredients
Graham Cracker Crust
- 1 and 1/2 cups graham cracker crumbs (about 12 full sheet graham crackers)
- 1/4 cup granulated sugar
- 5 Tablespoons unsalted butter, melted
Cheesecake
- 3 full-fat 8oz brick cream cheese, softened to room temperature
- 1 8oz block of goat cheese, softened to room temperature
- 1 cup granulated sugar
- 1 cup full-fat sour cream, at room temperature
- 1 teaspoon pure vanilla extract
- 3 large eggs, at room temperature
Strawberry Marble & Topping
- 1 pound Strawberries (sliced)
- 1 tablespoon Lemon juice
- ⅓ cup Granulated sugar
- 1 teaspoon Cornstarch
- ½ teaspoon Lemon zest
Instructions
Adjust the oven rack to the lower-middle position and preheat oven to 350°F
- Make the crust: If you’re starting out with full graham crackers, use a food processor or blender to grind them into fine crumbs. Pour into a medium bowl and stir in sugar until combined, and then stir in the melted butter. Mixture will be sandy. Smash/break up any large chunks. Pour into an ungreased 9-inch or 10-inch springform pan. With medium pressure using your hand, pat the crumbs down into the bottom and partly up the sides to make a compact crust. Do not pack down with heavy force because that makes the crust too hard. Simply pat down until the mixture is no longer crumby/crumbly and you can use the flat bottom of a small measuring cup to help smooth it all out if needed. Pre-bake for 10 minutes. Remove from the oven and place the hot pan on a large piece of aluminum foil. The foil will wrap around the pan for the water bath in step 4. Allow crust to slightly cool as you prepare the filling.
- Make the filling: Using a handheld or stand mixer fitted with a paddle attachment, beat the cream cheese, goat cheese, and granulated sugar together on medium-high speed in a large bowl until the mixture is smooth and creamy, about 2 minutes. Add the sour cream and vanilla extract then beat until fully combined. On medium speed, add the eggs one at a time, beating after each addition until just blended. After the final egg is incorporated into the batter, stop mixing. To help prevent the cheesecake from deflating and cracking as it cools, avoid over-mixing the batter as best you can. You will have close to 6 cups of batter. Once the batter is complete fold in (careful not to mix too much) about 3/4 cup of your cooled strawberry topping.
- Prepare a water bath: Wrap aluminum foil around your springform pan. (Needs to be wrapped really good so no water gets in.) Place the pan inside of a large roasting pan. Pour the cheesecake batter on top of the crust. Use a rubber spatula or spoon to smooth it into an even layer. Carefully pour about an inch of water inside of your roasting pan around the springform careful not to get the cheesecake wet. Place in the oven.
Bake cheesecake for 55–70 minutes or until the center is almost set. If you notice the cheesecake browning too quickly on top, tent it with aluminum foil halfway through baking. When it’s done, the center of the cheesecake will slightly wobble if you gently shake the pan. Turn the oven off and open the oven door slightly. Let the cheesecake sit in the oven in the water bath as it cools down for 1 hour. Remove from the oven and water bath, then cool cheesecake completely uncovered at room temperature. Add your cooled strawberry topping, then cover and refrigerate the cheesecake for at least 4 hours or overnight.
Strawberry topping/marble instructions
- In a saucepan, add strawberries that are cut in half, add the sugar, and lemon juice, and mix over medium-high heat.
- Decrease the heat to medium-low and simmer for 20 minutes mixing occasionally.
- Mix the cornstarch in a small bowl with a little bit of water and pour it into the strawberry mixture mixing constantly. Simmer for another 2-3 minutes. Depending on the thickness you prefer, you can add more or omit the cornstarch.
- Set aside and let it cool.
Add 3/4 cup to the cheesecake batter for the marble and top the cheesecake with the rest!
After cheesecake has chilled in the fridge over night, use a knife to loosen the chilled cheesecake from the rim of the springform pan, then remove the rim. Using a clean sharp knife, cut into slices for serving. For neat slices, wipe the knife clean and dip into warm water between each slice.
Serve cheesecake with desired toppings. Cover and store leftover cheesecake in the refrigerator for up to 5 days.
Sweet and Spicy Glazed Bacon Crackers
Ingredients
- 1 pound of thick-cut bacon
- 1 cup brown sugar
- 1 teaspoon cayenne pepper (adjust to taste)
- 1 teaspoon smoked paprika
- 1 package of your favorite crackers (such as Ritz or Saltines)
- ½ cup chopped pecans or walnuts (optional)
- ½ teaspoon sea salt
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C). Line a large baking sheet with parchment paper or aluminum foil for easy cleanup.
- Prepare the Bacon: In a mixing bowl, combine the brown sugar, cayenne pepper, smoked paprika, and sea salt. Stir until well mixed.
- Wrap the Crackers: Take the crackers and wrap a slice of bacon around each one, securing the bacon in place with a toothpick if needed.
- Coat with Glaze: Dip each bacon-wrapped cracker into the brown sugar mixture, ensuring that the bacon is evenly coated. Place them on the prepared baking sheet seam-side down.
- Add Nuts (Optional): If using, sprinkle the chopped pecans or walnuts over the bacon-wrapped crackers for an extra layer of flavor and crunch.
- Bake: Bake in the preheated oven for 20-25 minutes until the bacon is crispy and the sugar has caramelized. Keep an eye on them to prevent burning.
- Cool and Serve: Once done, remove from the oven and let them cool for a few minutes. Serve warm or at room temperature as a delightful appetizer or snack.
