Goat Cheese Cheesecake with Tahini Shortbread Crust
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
An elegant cheesecake made with tangy goat cheese and a tahini shortbread crust, topped with tart cranberry vanilla compote. Rich and sophisticated, it requires overnight chilling before serving.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- shortbread cookies (or 2 cups crumbs (I used tahini shortbread cookies))
- 1/4 cup sugar
- 2 to 3 tablespoons melted butter
- 1 pinch kosher salt
- 16 ounces softened cream cheese
- 10 ounces softened goat cheese
- 1½ cups sour cream ( at room temperature)
- 4 large eggs
- 1 cup sugar
- 2 teaspoons pure vanilla extract
- 2 cups cranberries
- 3/4 cup sugar
- 1 teaspoon cornstarch
- 3/4 cup water
- 1/2 teaspoon pure vanilla extract
At a glance
PER SERVING · TIME 1535M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 35m
- Cook
- 1h
- Sodium
- 312mg
- Total sugar
- 39g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 138mg
- Calcium
- 79mg
- Iron
- 0.95mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 35M
- SODIUM
- 312MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.