Almost no bake Goat Cheesecake with Honey, Greek Yogurt and Pistachio Crust
The first time I had goat cheese cheesecake was during my trip to Barcelona. The second time I had it was on a business trip to Chicago. Both experiences changed my perception of cheesecake and what it could/should taste like.
Both of these cakes had no goat cheese taste whatsoever. I think goat cheese is easy to recognize by it’s tart ‘goat’ flavor that makes goat cheese what it is.
The crusts that were used in each cheesecake had either cookies and or nuts. Not the traditional graham crackers. And one was even topped with toasted buckwheat groats which added a nice crunch to each bite. So of all the recipes I reviewed, pistachio crust sounded the best.
Below shows what the pistachios looked like before combining with butter, flour, salt, sugar and almond extract. Pretty coarse right?
The flavor was distinctly creamy and texture quite fluffy. Very different from ricotta style cheesecakes. It’s not a cake that would make you feel gross after eating too much of it. At least for me!
Almost no bake
I had been looking at goat cheese cheesecake recipes for a while, but none really stood out to me. So I finally decided I would give one a go. It had about 3000 ratings on Food and Wine, but no comments. But their recipes usually turn out good, so I kept the faith.
I liked how this was almost a no bake cake. The only baking you do is for the crust which is easy. I had made a truly no bake cheesecake last year for Thanksgiving. That was even easier than this! I might post that too since I’m in a bit of a cheesecake phase now.
I was going to put two different types of honey on it, but the first honey – Bee Raw Raspberry Flower honey I used tasted so good with it, I just used that. Plus, the other White Raw honey I was going to use was a little crystallized and I didn’t want to heat it to melt it again.
This was how it turned out:
NOTE-For this particular recipe there is a slight flavor of goat cheese, but I think it may depend on the brand you use. In addition, the honey drizzled on top help to cover it up. Don’t get me wrong, it’s not at all overpowering, but if you are a sensitive taster like me, you will know its there. If you can’t stand goat cheese, may want to try another recipe!
Here’s a short video of me putting it together!
In case you missed them, here are some of my other dessert recipes!
- Japanese Chiffon Cake with Sencha (Japanese green tea)
- Matcha Purin (Japanese style custard pudding with matcha tea)
- Hojicha Cupcakes with Black sesame and Sweet Cream
- Chocolate Hazelnut Biscotti
- Vanilla Bean Cheesecake with a Walnut Crust
- Matcha Ice Cream
- Lemon and Poppy Seed Waffle Cones
- Kinako Ice Cream with Kuromitsu
- Strawberry Ice Cream with Vodka Infused Berries
- No-Bake Blueberry Cream Pie with Graham Cracker Crust