Goat Cheese Cheesecake
Yield: 6-8 servings
- 2 packages graham crackers, crumbled
- 11 tablespoons unsalted butter, melted
- 2 tablespoons sugar
- 8 ounces cream cheese, room temperature
- 10.5 ounces goat cheese, room temperature
- 1 cup sweetened condensed milk
- 1/2 cup coconut milk
- 1/4 cup lemon juice
- 1 teaspoon vanilla extract
Place all graham crackers in a plastic bag. Using a rolling pin crush the crackers until they become crumbs. Pour into a bowl with melted butter and sugar. Mix to incorporate. Pour into a 9-inch spring form pan and press down to create an even layer at the bottom. Place in the fridge until it sets for about 10 minutes.
Meanwhile make the filling. Blend the cream cheese and goat cheese together in a bowl using a hand mixer on medium. Slowly add the sweetened condensed milk, coconut milk, lemon juice and vanilla extract. Blend slow then increase the speed until cheese is smooth.
Pour the cheese mixture into the prepare spring form pan with the graham cracker crust. Evenly spread the mixture with a spatula or give the pan a shake to spread evenly. Cover with plastic wrap and place in the fridge for about 2 1/2 hours until it is set.