Some desserts have the power to enchant, mixing elegance with a hint of indulgence. The Goat Cheese Cake with Wine-Poached Cranberries is one such creation—an exquisite blend of creamy goat cheese and mascarpone, topped with the sweet richness of port-poached cranberries and a delicate cranberry gelée.
Each bite is a delicious dance of flavors—the tangy smoothness of the goat cheesecake paired with the deep, fruity notes of the wine-poached cranberries. Crowned with candied pistachios, it’s a dessert that’s both visually stunning and irresistibly flavorful.
What makes this cheesecake unforgettable? The contrast of velvety, rich cheese with the bright, wine-infused cranberries and the crunch of pistachios. It’s a luxurious dessert that’s as refined as it is playful, perfect for any special occasion or a show-stopping finale to your meal.
This recipe brings together sophisticated ingredients and flavors, creating a dessert that feels both indulgent and fresh. Let’s craft this Goat Cheese Cake with Wine-Poached Cranberries, and make every bite an experience to savor.
Goat Cheese Cake with Wine-Poached Cranberries
Equipment
- 9-inch springform pan
- Electric mixer with paddle attachment
- Fine mesh strainer
- Small saucepan
Ingredients
Goat Cheese Cake
- 8 oz goat cheese, at room temperature
- ½ vanilla bean pod
- ½ cup granulated sugar
- 12 oz cream cheese, at room temperature
- 12 oz mascarpone cheese
- ½ tsp kosher salt
- 4 large eggs, at room temperature
Candied Pistachios
- 2 tbsp turbinado sugar
- 1 tbsp hot water
- 1 cup raw pistachios
- 1 tbsp granulated sugar
Wine-Poached Cranberries and Gelée
- ¾ cup granulated sugar
- 1 tbsp cold water
- 8 oz fresh or thawed frozen cranberries
- 1¼ tsp unflavored gelatin
- 1 cup ruby port
- 2 lemon peel strips
Instructions
- Preheat oven to 325°F.
- Line a 9-inch springform pan with foil. Beat cream cheese, goat cheese, sugar, salt, and vanilla bean seeds until smooth.
- Mix in mascarpone and eggs one at a time.
- Pour batter into the pan, smooth the top, and place in a roasting pan.
- Add hot water to the roasting pan to come two-thirds up the springform pan's sides.
- Bake until set but slightly jiggly in the center, 50–60 minutes.
- Cool on a rack, remove foil, and refrigerate for 8 hours or up to 2 days.
- Simmer wine, sugar, and lemon peel; add cranberries and cook until they just pop.
- Strain the cranberries and reduce the liquid.
- Soften gelatin in cold water, then whisk it into the warm cranberry liquid.
- Let cool, skim foam, and pour over the chilled cake.
- Refrigerate to set for at least 1 hour.
- Preheat oven to 350°F.
- Toss pistachios in sugar syrup and turbinado sugar, then bake on a parchment-lined sheet for 10–12 minutes, stirring halfway through.
- Cool and break into pieces.
- Run a hot spatula around the pan edge to loosen, then remove the sides.
- Top the cake with cranberries and pistachios, reserving extras.
Notes
- Don’t rush the chilling process; it’s crucial for the cake and gelée to set properly. Candied pistachios can be made ahead and stored in an airtight container to save time on the day of assembly.
Nutrition Information:
Calories: 400 || Total Fat: 28g || Carbohydrates: 28g || Protein: 10g
What To Avoid While Making This Recipe?
- Ensure cream cheese, goat cheese, and eggs are at room temperature to avoid lumps in the batter and achieve a silky texture.
- Avoid removing the cake from the oven too soon or skipping the cooling phase. Cheesecake requires gradual cooling to set properly and avoid a sunken center.
- Not using a water bath (bain-marie) can result in uneven baking and a cracked surface. Ensure the springform pan is tightly wrapped in foil to prevent water leakage.
- Avoid overmixing after adding the eggs, as this can incorporate excess air, leading to cracks in the cheesecake during baking.