Goat Cheese and Honey Cheesecake with Honey Whipped Cream

pulled back shot of honey being drizzled over sheet cheesecake with two forks, jar of honey, fresh figs, and flowers around

Goat Cheese and Honey Cheesecake with Honey Whipped Cream

Rich, silky smooth, tangy, and perfectly sweet. This Goat Cheese and Honey Cheesecake with Honey Whipped Cream is the perfect dessert to make all year long! Bonus? This cheesecake is ready in about 5 hours. SO. GOOD.

Course: Desserts

Cuisine: American

Prep Time: 20

Cook Time: 45

Refrigeration Time: 4

Total Time: 5 5

Servings:

Calories: 336kcal

Ingredients

Graham Cracker Crust

8 graham crackers
1½ Tablespoons granulated sugar
3 Tablespoons salted butter melted

Cheesecake

1 cup goat cheese room temperature
1 cup cream cheese room temperature
Pinch salt
2 large eggs room temperature
1 large egg yolk room temperature
½ cup mild honey
¼ cup heavy cream
¼ teaspoon vanilla

Topping

1 cup heavy cream cold
1 Tablespoon mild honey

Instructions

Crust

Heat oven to 325℉165℃.
Spray an 8-inch cake pan with cooking spray.
Line with parchment paper. Set aside.
Place graham crackers in the bowl of a food processor.
Process until finely ground.
Add sugar.
Pulse to combine.
Add melted butter.
Pulse to combine.
Turn out into prepared pan.
Press evenly on bottom of pan. Set aside.

Cheesecake

With an electric mixer, beat goat cheese and cream cheese until light and fluffy.
Beat in eggs and yolk, one at a time, beating until fully incorporated after each addition.
Stir in honey.
Mix in heavy cream and vanilla.
Pour into prepared crust.
Set cheesecake into a larger sheet cake pan or casserole.
Fill halfway with boiling water, being careful not to get any in the cheesecake.
Bake for 40-45 minutes, until just set.
Allow to cool.
Remove pan from water and dry off bottom and sides.
Refrigerate for 3-4 hours, until cold.
Remove pan from refrigerator.
Turn upside down over a cake circle, or plate.
Heat bottom briefly with a kitchen torch.
As soon as cheesecake releases, remove pan, peel off parchment, and turn cheesecake upright onto serving plate.

Topping

Combine heavy cream and honey.
Beat with an electric mixer until soft peaks form.
Spread or dollop on top of cheesecake before serving.

Notes

Do not leave large chunks of graham cracker when grinding. It needs to be about the consistency of sand. Alternatively, you can purchase graham cracker crumbs and use 1 cup.
When making the crust, do not add more butter than what's stated in the recipe card. If you add more butter, it will become greasy when baked.
When packing down the crust, it’s best to use a metal measuring cup to ensure a tight and even pack.
Be sure to mix the cream cheese, goat cheese, and eggs VERY well. Scrape down the sides often to ensure no lumps.
Once the eggs are added, try not to beat or mix too much. Eggs will retain air and give extra (and unwanted) lift to this cheesecake. That causes cracks!
Don’t be intimated by the water bath. Read above for a few tips to help.
When the cheesecake is baking, DO NOT open the oven door. You will lose all the moisture in the oven and it’ll either cause the cheesecake to sink or crack.
Do not over bake this cheesecake! Follow the baking times and instructions listed in the recipe card below for best results.
Once the cheesecake is ready to come out of the oven, let it cool completely in the water bath.
When the cheesecake is at room temperature, cover with aluminum foil and place in the fridge overnight.
If the cheesecake does not pull away from sides of pan after cooling, run a thin-bladed knife dipped in hot water around the edge of the cheesecake to loosen it.

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