Goat Cheese Cheesecakes

Joseph Bonaparte

International Culinary Institute of Myrtle Beach at Horry Georgetown Technical College, Conway, SC

These individual cheesecakes are very mild, with just a hint of sharp goat cheese. Joseph Bonaparte served them with a tarte tatin—the creamy cheesecake is a great contrast against the flaky pastry.


  • 1 1/4 cups cream cheese
  • 8 ounces goat cheese
  • 1/2 cup sugar
  • 1/2 tablespoon vanilla extract
  • 1 1/2 cups mascarpone
  • 4 eggs


Preheat oven to 325ºF.

Place the cream cheese, goat cheese, and sugar in a mixer fitted with the paddle attachment and beat until smooth. Scrape down the sides with a rubber spatula. Add the vanilla and mascarpone and beat until creamy. Add the eggs and mix well.

Line a muffin tin with cupcake papers. Fill until 3/4 full. Place in a sheet pan or baking dish with high sides. Fill the sheet pan or baking dish with about 1 inch of hot water. Cover with foil and bake for about 20 minutes. The cheesecakes will still be a bit jiggly in the middle.

Remove from the oven and let sit for about 10 minutes before removing from the water bath. Let cool to room temperature and then place in the refrigerator until cold and completely set, about 2 hours.


12 servings