Goat Cheese Honey Cheesecake With Pistachio Crust

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Goat Cheese Honey Cheesecake, bleu olive mediterranean bistro 

Ingredients

For the Crust:

• 188 g raw pistachios, shelled (1 ½ cups)
• 25 g granulated sugar (2 tbsp)
• 43 g unsalted butter, melted (3 tbsp)
• ¼ tsp salt

For the Filling:

• 284 g fresh goat cheese / chèvre, room temperature (10 oz)
• 454 g cream cheese, room temperature (16 oz / 2 blocks)
• 170 g mild honey, such as clover or orange blossom (½ cup)
• 50 g granulated sugar (¼ cup)
• 3 large eggs, room temperature
• 1 tsp vanilla extract
• 1 tsp lemon zest

For the Topping:

• Extra honey for drizzling
• 31 g chopped pistachios (¼ cup)

Step-by-Step Instructions

1. Preheat and Prepare: Heat your oven to 163°C (325°F). Grease a 23-cm (9-inch) springform pan.
2. Make the Crust: Pulse the pistachios, sugar, and salt in a food processor until finely ground. Stir in the melted butter. Press the mixture firmly into the bottom of the prepared pan. Bake for 10 minutes, then let it cool completely.
3. Beat the Cheeses: In a large bowl, beat the goat cheese and cream cheese together until completely smooth and free of lumps.
4. Mix the Sweeteners: Add the honey, sugar, vanilla extract, and lemon zest. Beat until fully incorporated.
5. Add the Eggs: Add the eggs one at a time, mixing on low speed just until combined. Do not overmix, as adding too much air will cause the cake to crack.
6. Bake: Pour the filling over the cooled crust. Bake for 45 to 50 minutes. The edges should be set, but the center will still have a slight jiggle.
7. Cool and Chill: Turn off the oven, prop the door open slightly, and let the cheesecake sit inside for 1 hour. Remove and let it cool to room temperature, then refrigerate for at least 4 hours (preferably overnight).
8. Serve: Before slicing, drizzle generously with warm honey and sprinkle the chopped pistachios over the top.

Goat Cheese Honey Cheesecake