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Goat Cheese Cake with Wine-Poached Cranberries

This Goat Cheese Cake with Wine-Poached Cranberries combines creamy goat cheese and mascarpone with a delicate wine-infused cranberry gelée. Topped with candied pistachios for a crunchy contrast, this elegant dessert offers a balance of tart, sweet, and savory flavors, perfect for any sophisticated occasion.
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Prep Time 1 hour
Cook Time 3 hours 50 minutes
Total Time 4 hours 50 minutes
Course Dessert
Cuisine American
Servings 8 people
Calories 400 kcal

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.