Goat’s Cheese Cheesecake with Black Cherry Sauce

Apologies for the photos but they were taken at the last minute as I wasn’t sure whether I would post this recipe – until I tasted it.

I made this cheesecake for a work lunch, the theme of which was ‘game or other unusual meats’. How does that match with this cheesecake? Well, one of the suggested meats was goat, and when I did a recipe search goat’s cheese was one of the first things that appeared. As I usually make a dessert for these lunches, it seemed only fitting when I came up with this idea.

Until now I had the impression that goat’s cheese was really strongly flavoured, but the brand that I bought for this cheesecake certainly wasn’t. However, it was a lot more expensive than cow’s cheese – it was priced at $6 for 120g/4 oz. That is the main reason for there not being a lot of it in this recipe! Instead I added some sour cream to the mix, but if you can buy goat’s cheese at a better price then feel free to use more (presuming yours also tastes as light as the one I bought!).

To get to my recipe, I adapted this one from Australian Good Taste (for the cheesecake itself), and also this one from Oprah (for the cherry sauce).



  • 250g/9 oz plain cookies (I used Scotch Fingers)
  • 100g/3.5 oz unsalted butter, melted
  • 120g/4 oz plain soft goat’s cheese
  • 250g/9 oz cream cheese (I used 1 pack of Philadelphia), softened
  • 120g/4 oz sour cream
  • 3/4 cup (firmly packed) brown sugar
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 4 eggs

Black Cherry Sauce:

  • 400g/14 oz can pitted black cherries in syrup (do not drain the syrup)
  • 1/2 cup white sugar
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon allspice


  • Spray a 23cm/9 inch spring-form pan with cooking spray.
  • Blitz the cookies in a food processor (or bash with a rolling pin) to make crumbs. Mix the crumbs with the melted butter and then press onto the base of the prepared pan to form the crust. Place in the freezer for 15 minutes to chill.
  • Heat your oven to 160C/140C fan forced/320F.
  • Place the goat’s cheese, cream cheese, sour cream, sugar, vanilla and cinnamon into a large bowl and beat until smooth.
  • Add the eggs one at a time, beating after each addition until combined. (The mixture will be quite runny.)
  • Pour the cheese mixture into the pan over the top of the crumb base.
  • Bake for 60-70 minutes or until the middle of the cheesecake is just set – you may need to check in the last 10-15 minutes of cooking as it will depend on your oven.
  • Once the middle is just set, turn the oven off, open the door slightly and leave the cheesecake in the oven for about an hour to start to cool.
  • Remove from the oven and leave to cool completely in the pan.
  • To make the cherry sauce, mix together all the ingredients in a small saucepan and simmer over a medium heat until the cherries just start to break down. Leave to cool slightly in the pan, then put into a clean glass jar or jug and refrigerate until cold.
  • Once the cheesecake is cool, cover in cling wrap and then refrigerate for at least a few hours, but preferably overnight.
  • About 15 minutes before serving, place the cheesecake on the serving plate, cut into slices and then cover with the cherry sauce. This gives the sauce time to soak into the cheesecake.
  • Serve and enjoy!

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2 Responses to Goat’s Cheese Cheesecake with Black Cherry Sauce

  1. This sounds really good – and a good way to use up some left over goat cheese 🙂 I will have to try this one!

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