The Cheese Shop of Portland’s Goat Cheesecake

This recipe is everything a cheesecake should be! A decadent dessert that’s not too sweet, perfect for spring soirées. The Cheese Shop of Portland’s resident baker, Claire Chanis, adapted this recipe from Stella Parks, using a base of salted rosemary shortbread with sheep’s milk cheese instead of a traditional graham cracker crust. We’ve translated The Cheese Shop of Portland’s recipe from grams to ounces and made a few tweaks of our own to simplify their phenomenal recipe. We hope you enjoy this sweet and savory goat cheese cheesecake as much as we do!

Ingredients:

Crust

• 9 oz. All purpose flour

• 1/2 tsp Diamond Crystal kosher salt

• 8 oz. Unsalted butter

• 4 oz. Grated sheep’s milk cheese (We used a 6-month aged Manchego, The Cheese Shop of Portland uses Pecorino Paglierino, but any firm, somewhat salty sheep's milk cheese will do.)

• 2.2 oz Powdered sugar

• 2 tbsp. Minced rosemary

Filling

• 16 oz. Full fat cream cheese (Philadelphia works best.)

• 24 oz. Capriole Fresh Chevre! (We upped the goat cheese a bit so you can use exactly three of our 8 ounce logs.)

• 1/2 oz Lemon juice

• 1/2 oz. Vanilla extract

• 1/2 tsp. Orange zest (The Cheese Shop of Portland’s recipe calls for 1/4 tsp. of orange flower water but we didn’t have that readily available and the zest worked well.)

• 1/4 tsp. Diamond Crystal salt

• 14 oz. Sugar

• 6 Large eggs

• 6 oz. Heavy cream

• 3 Sprigs rosemary
  

Note: Be sure to give yourself plenty of time to make this recipe, as there is lots of chilling involved. From start to finish you need close to 24 hours before you can enjoy this marvelous cheesecake.

For the crust:

1. Whisk together the flour and salt.

2. In the bowl of stand mixer fitted with the paddle attachment, add the butter, grated cheese, powdered sugar, and rosemary. Cream until completely smooth and no chunks of butter remain.

3. Scrape down the bowl and add the flour and salt. Mix until just combined. 

4. Remove dough from the bowl and roll into a log. Wrap in plastic and chill for at least one hour. 

5. Slice the log into 1/2 inch rounds (like cookies) and arrange on a parchment-lined baking sheet. Bake at 350F for 16-18 minutes or until lightly golden. 

6. Once cooled, grind shortbread to a fine crumb in a food processor or blender. 

7. Wrap the bottom of a springform pan in tinfoil. Press the shortbread crumbs into the pan and flatten using a measuring cup or glass. 

For the cheesecake filling:

1. Combine cream cheese, goat cheese, lemon juice, vanilla, orange zest, and salt in the bowl of a stand mixer fitted with the paddle attachment. Mix on low until roughly combined and then increase speed to medium and mix until perfectly smooth.

2. Reduce speed to medium-low and add the sugar all at once. Mix until just combined.

3. Remove the bowl from the stand mixer and set a fine mesh sieve over the bowl. Crack the eggs over the sieve and use a whisk to move the eggs through the sieve. Resume mixing on low until well combined. 

4. In a stainless steel pot, bring the heavy cream and rosemary sprigs to a full boil. Discard the rosemary sprigs. While mixing on low, add the hot heavy cream in a steady stream. 

5. Pour batter into prepared pan and place on a baking sheet. 

6. Bake at 325F for about one hour or until the internal temperature registers 145F on a digital thermometer. The cheesecake will still be quite jiggly. Cool for 15 minutes and then run a thin knife around the edge of the cheesecake.

7. Chill for at least 12 hours before serving! Unlatch the springform pan and use a hot knife to slice pieces, taking care to press all the way through the crust. 
   

Enjoy! Cheesecake will never be the same.