This creamy Goat Cheese Cheesecake is topped with honey-cinnamon apples. Deliciously sweet and a bit tangy; gluten-free and grain-free, too!
The inspiration for this recipe came from an anniversary dinner at a fancy French restaurant last year. The kind of restaurant where the tables are dressed with fine linens and waiters wear elegant black vests and long, white aprons that almost reach their toes. Choosing isn’t easy at such restaurants. Not only because many of the dishes sound too extravagant (I’m a simple girl!), but also because some of the words are in French! If I’m feeling brave, I’ll order the classiest sounding option, but this time, I went with a dish that I was pretty sure I recognized: a salade (salad).
My starter was a beautiful goat cheese salad consisting of crisp greens topped with a perfectly toasted piece of sourdough bread, gloriously crowned with a golden, bubbling round of goat cheese. Finished with delicate slices of caramelized apples, a scattering of toasted pine nuts, and a drizzle of honey, it was one of the most memorable culinary experiences I had savored in a long time.
The next day, while still thinking about that gorgeous salad, I was suddenly hit with inspiration to capture its flavors—in cheesecake form! The results were slightly tangy (courtesy of the goat cheese) but also delightfully sweet, thanks to the crisp apples and touch of honey. And while I understand your confusion (cheesecake with goat cheese?), allow me to reassure you that these flavors merge to create something truly special. Don’t believe me? Well, you’ll just have to make this cheesecake for yourself and find out.
Is This Goat Cheese Cheesecake With Honey-Cinnamon Apples Healthy?
Not really, as it does call for eggs, butter, cheese, and sugar. Despite being topped with a layer of fiber-rich apples, the cake is high in saturated fat and not something you want to be eating on a regular basis. I don’t recommend subbing in lower-fat goat cheese when making this cheesecake, so just save it for special occasions and take your time to really savor every delicious bite!
What Kind of Goat Cheese Should I use?
These days, you’ll find a wide variety of goat cheeses at your local supermarket or cheese shop, with everything from hard and savory cheeses that are perfect for grating or serving on a cheeseboard, to soft, mild, and creamy cheeses that will also work in everything from salads to spreads. For this recipe, you will want to use the latter. A log of soft, fresh goat cheese will not only blend easily into this cake, but it will also provide exactly the right amount of tang without overpowering the cake’s subtle sweetness.
How to store this cheesecake
This cheesecake is best served fresh, otherwise it sits in the juices and the crust softens. However, it will last up to 3 days when stored in an airtight container in the fridge. To freeze your cheesecake, wrap it tightly in plastic wrap and then place it in an airtight container or Ziploc bag. It will last up to 1 month in the freezer.
Serving Suggestions
A cheesecake this beautiful is best served after an elegant dinner party. In that case, I would start with a delicate Potato-Leek Soup followed by a chic dish of Grilled Lobster Tails. A cocktail (either pre- or post-dinner), such as this classic French 75, would also be a great idea.
Eager to try your hand at other cheesecake recipes? This Healthy Cottage Cheese Cheesecake or this Apple Paleo Cheesecake With Caramel are definitely worth the small effort!
Ingredients
- 1 gluten-free graham cracker crust, baked in a 9-inch springform pan (click for the recipe)
For the cheesecake:
- 3/4 cup raw cane sugar
- 12 ounces goat cheese at room temperature
- 8 ounces reduced-fat cream cheese at room temperature
- 1 cup plain, non-fat Greek yogurt at room temperature
- 3 eggs at room temperature
- 1 tablespoon vanilla extract
- 2 teaspoons cinnamon
For the apples:
- 4 small apples sliced 1/4 inch thick (I used Honeycrisp)
- Squeeze of lemon juice (about 1/4 a small lemon)
- 3 tablespoons butter
- 1/3 cup honey
- 1 teaspoon cinnamon
Instructions
- Preheat your oven to 325℉.
- In a large bowl, beat together the sugar, goat cheese, and cream cheese using an electric hand mixer until very smooth and well combined, stopping to scrape down the sides as necessary.
- Add the Greek yogurt, eggs, vanilla, and cinnamon and beat until JUST combined. You don't want to beat it too much or the cheesecake will have too much air in it and will sink when baking.
- Remove your graham cracker crust from the freezer and wrap the bottom of the springform pan with a slow-cooker liner and then very tightly with 2 layers of wide, heavy-duty aluminum foil. Place the baking tin into a large roasting pan.
- Pour the cheesecake batter into the crust and smooth out evenly. Transfer to the middle rack of your oven and fill the roasting pan with water so that it comes halfway up the springform pan.
- Bake until the outside is set, and a small circle in the center is jiggly, about 55 minutes to 1 hour. Turn the oven off and crack the door slightly, letting the cheesecake sit in the oven for 15 minutes. Then, transfer to the counter to cool completely.
- Once cooled, cover and refrigerate for at least 8 hours, but best if left overnight.
To make the apples:
- Toss the sliced apples in lemon juice.
- Melt the butter in a LARGE, deep pan over medium-high heat. Add in the apples and cook until they begin to soften, about 9-10 minutes, tossing frequently.
- Add in the honey and cinnamon and cook until the apples are fork-tender and the honey begins to thicken and reduce, about 5 minutes. Transfer to a bowl and chill until the apples are cool enough to handle, about 20 minutes.
- Run a sharp knife around the outsides of the springform pan, and then release the sides from the pan. Arrange the apples in concentric circles atop cheesecake, making sure to really coat them in the syrup.
- Slice and drizzle each piece with any honey syrup left in the bowl.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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