Goat Cheese Cheesecake with Red Wine Chocolate and Cherry Reduction

by Jonathan Doran
0 comment
Goat Cheese Cheesecake

This is a cheesecake I created in the restaurant I work at, Frankie Rowland’s, in Roanoke, Virginia. I modified it a bit and it turned out great! It’s perfect for your next dinner party.

Serves as many slices as you can get.

Goat Cheese Cheesecake:


  • 2/3 box of gingersnap cookies crushed fine
  • 2 sticks (1 cup) butter, melted
  • 2 8oz (16 oz total) packages of cream cheese, softened
  • 4 Tbsp sour cream
  • 12 oz of creme fraiche or Crema Mexicana
  • 12oz goat cheese
  • 1 cup sugar
  • 2 tsp vanilla extract
  • 4 eggs


  1. Preheat oven to 350F degrees.
  2. Place gingersnaps in a food processor and pulse, or place in large bag and beat, until they become fine crumbs.
  3. Place crumbs in a bowl and add the melted butter. Mix together butter and cookie crumbs until the mixture begins to clump together like semi-wet sand.
  4. Spray the cheesecake pan with non-stick spray, then press the gingersnap clumps into the bottom of the pan as a base and pat down until even.
  5. Place a whisk attachment to your electric mixer, and add the cream cheese (softened), sour cream, creme fraiche, sugar, vanilla extract, and goat cheese. Blend until well incorporated. Do not over-blend.
  6. Turn the mixer down to a low speed and add the eggs one at a time and mix in well. Pour the cheesecake mixture into the cheesecake pan over top the gingersnap base.
  7. Pour very little water into the bottom of a baking sheet larger than your cheesecake pan and place it in the oven.
  8. Place the cheesecake pan in the water baking sheet and bake at 350F degrees for 1hr and 10 min.
  9. Once baked, let cool for an hour at room temperature.
  10. Finally, let cheesecake sit in the fridge for 12 hours to let it firm up.

Red Wine Chocolate:


  • 12 oz bottle of red wine
  • 2 cinnamon sticks
  • 2 cups sugar
  • 2 Tbsp of vanilla extract
  • 15oz bittersweet chocolate


  1. Pour the whole bottle of wine into a large pot and let it reduce by half.
  2. Let the alcohol boil out and place the cinnamon sticks and sugar in. Mix well.
  3. Add the vanilla extract and chocolate once reduced. Mix well until a nappe consistency.
  4. Let cool in the fridge.
  5. After heating in the microwave for 20 seconds, use as a sauce for the cheesecake or pour the whole mixture over top the cheesecake and let it sit like I did.

Cherry Reduction:


  • 1lb of cherries
  • 2 cups of sugar


  1. Deseed the cherries and crush in a bowl.
  2. Add the sugar to the cherries and let sit in the fridge for 2-3 hours or overnight.
  3. Next, drain the cherry juice into another bowl using a colander to catch any lumps.
  4. Reduce the sweetened cherry juice in a saucepan until the mixture is a nappe consistency. Drizzle over the cheesecake.


Now Y’all come back ya hear?


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