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If you’ve ever thought cheesecake couldn’t get any more charming, this little goat cheese version is here to prove you wrong. Tangy, creamy, and perfectly portioned, it pairs brilliantly with a sweet or sparkling wine, making every bite feel like a tiny celebration. And the strawberry verbena gelée? It’s like summer in a spoon, fragrant, fruity, and just a little fancy. There's no doubt this is one of our favorite cheesecake recipes.
These ramekin-sized delights are perfect for impressing friends without turning your kitchen into a full-blown bakery. Plus, they’re fun to make, even if your baking skills lean more “enthusiastic” than “expert.” Grab your whisk, pour a glass of something bubbly or lightly sweet, and let’s make dessert the star of the night.
Why Goat Cheese Makes This Cheesecake Special
Goat cheese brings a lively, tangy creaminess that sets this cheesecake apart from the usual crowd-pleasing classics. Its rich, slightly earthy flavor balances the sweetness of the sugar and the brightness of the strawberry verbena gelée, giving each bite a layered, sophisticated taste. Unlike cream cheese alone, goat cheese adds depth without weighing down the dessert, making it feel indulgent but not overly heavy.
Beyond flavor, goat cheese also contributes a smooth, silky texture that holds up beautifully in mini cheesecakes baked in ramekins. It creates a creamy center that’s just set enough to jiggle slightly when you serve it, making each portion look as impressive as it tastes. This playful twist on a traditional cheesecake is the perfect way to impress friends, celebrate a special occasion, or simply enjoy a luxurious treat with a glass of sweet or sparkling wine.
Key Ingredients You’ll Need for Goat Cheese Cheesecake
Before diving in, it’s helpful to know the main players that make this cheesecake shine. While the full recipe below has exact measurements, here’s a broad look at what you’ll need:
- Goat cheese – the star of the show for tangy, creamy flavor
- Cream cheese and crème fraîche – for added richness and smooth texture
- Eggs and sugar – to bind and sweeten the cheesecake
- Lemon – zest and juice add brightness and a hint of citrusy lift
- Strawberries and lemon verbena – for the delicate, aromatic gelée topping
- Gelatin – to give the gelée that perfect, set consistency
Step-by-Step Tips for Perfect Cheesecake
Even though this goat cheese cheesecake is stunning on its own, a few simple tips can make sure it turns out beautifully every time:
- Bring ingredients to room temperature – This helps everything blend smoothly and avoids a lumpy batter.
- Use a food processor or stand mixer – A quick pulse ensures the cheesecake is velvety and uniform.
- Bain-marie baking – Placing the ramekins in a water bath helps prevent cracks and keeps the centers tender.
- Check for jiggle – The cheesecake is done when the centers still have a slight wobble. Overbaking will dry it out.
- Cool before chilling – Letting the cakes cool at room temperature prevents condensation and keeps the texture perfect.
- Refrigerate thoroughly – At least two hours gives the flavors a chance to meld and the texture to set beautifully.
- Gentle gelée pouring – Make sure the strawberry verbena gelée is cooled before adding to the cheesecake, or it may melt the delicate layers.
Goat Cheese Cheesecake with Strawberry Verbena Gelée
Recipe Type:
Dessert
Prep Time:
30 minutes
Cook Time:
240 minutes
Total Time:
270 minutes
Servings:
8
Ingredients
For the Goat Cheese Cheesecake
• ¾ lbs. Cypress Grove Ms. Natural goat cheese
• 4 ounces crème fraîche or sour cream
• ½ lb. cream cheese
• 4 eggs
• 1 cup sugar
• 1 lemon, zested and juiced
• 1 tsp. vanilla
For the Strawberry Verbena Gelée
• 4 medium-large lemon verbena leaves
• 1 lb. strawberries, cleaned & stems removed
• ¼ cup sugar
• 1 sheet gelatin
Instructions
For the Goat Cheese Cheesecake:
1. Preheat the oven to 300⁰F. Blend all ingredients in a food processor until completely smooth.
2. Divide the batter between 8 ramekins. Place ramekins in a 2-inch deep pan and add 1 inch of boiling water to bottom of pan. Cover pan with aluminum foil and cut with 8 slits to vent.
3. Bake for 30 minutes. If the centers are still liquid, continue cooking until centers are just jiggly. Remove from oven and allow cakes to cool.
4. Refrigerate for at least 2 hours.
For the Strawberry Verbena Gelée
1. Crush the lemon verbena leaves between your fingers. In a stainless steel bowl, add the crushed leaves, strawberries and sugar and stir to combine. Cover bowl with plastic wrap and then cover again with aluminum foil.
2. Place the bowl over a sauce pot with simmering water. Make sure the bottom of the bowl is not touching the simmering water. Cook over medium heat for 1 hour.
3. Pour the strawberry mixture through a fine mesh strainer set over a bowl and allow to drain for 30 to 45 minutes. Do not press strawberries or liquid will become cloudy.
4. In a small bowl, add the gelatin sheet and cover with ice cold water. Allow to sit until softened.
5. Heat the strawberry juice until warm. Using your hand, squeeze out the water from the gelatin and add the gelatin to the strawberry juice. Stir to combine. Allow the strawberry mixture to cool to room temperature before pouring over the cheesecake. Once cooled, pour strawberry gelée over the cheesecake.
6. Refrigerate to set.
Common Cheesecake Mistakes and How to Avoid Them
Even a dessert this gorgeous can run into a few hiccups if you’re not careful. Here’s how to keep your goat cheese cheesecake looking and tasting perfect:
- Cracks on top – Often caused by overmixing or sudden temperature changes. Mix until smooth but don’t overdo it, and bake in a water bath to keep things gentle.
- Lumpy batter – Make sure all your cheeses are at room temperature and blend them well in a food processor before adding eggs.
- Watery gelée – Don’t press the strawberries when straining the juice. Let gravity do the work to keep the gelée clear and silky.
- Overbaked centers – Check for a slight jiggle in the middle before pulling it from the oven. Residual heat will finish the set.
- Flat flavor – A little lemon zest and juice in the cheesecake really brightens the tang of the goat cheese. Don’t skip it!
Wine Pairings for Goat Cheese Cheesecake
This dessert is creamy, tangy, and just a little floral, so it calls for wines that can complement its elegance without overpowering it. A late-harvest Chardonnay works beautifully, offering bright fruit notes and a touch of honeyed sweetness that pairs perfectly with the strawberry verbena gelée. For a sparkling option, a lightly sweet sparkling wine or demi-sec Champagne adds effervescence that cuts through the richness of the goat cheese while highlighting the delicate flavors.
These pairings turn a simple cheesecake into a dessert experience that feels celebratory and special, perfect for sharing with friends or savoring as a sweet indulgence.
For more inspiration, check out our pairing desserts with wine blog.
FAQs
How long can I make the cheesecake ahead of time?
You can prepare the cheesecake up to 2 days in advance and store it in the refrigerator. The gelée should be added shortly before serving to maintain its texture.
Can I use a different type of goat cheese?
Yes, a creamy, spreadable goat cheese like Chèvre works well. Avoid very crumbly varieties as they can affect the smoothness of the cheesecake.
Can I substitute another fruit for the strawberry verbena gelée?
Absolutely. Raspberries or blackberries create a similar tart-sweet flavor. Just adjust the sugar to taste depending on the fruit’s sweetness.
Can this dessert be made gluten-free?
Yes. Since this recipe doesn’t use a crust, it is naturally gluten-free. Just double-check that all other ingredients, such as gelatin, are certified gluten-free.
How should I serve this dessert?
Serve chilled in individual ramekins or small glasses. Pair with a lightly sweet white wine or sparkling wine to complement the tangy and creamy flavors.
