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Simple Savory Goat Cheese Cheesecake

Featured in Sweet bites of pure joy.

This savory cheesecake is more than just a starter—it’s a culinary masterpiece. The smooth goat cheese pairs beautifully with crisp cucumber and fresh mint, creating a light and elegant flavor mix. A dish guaranteed to wow your guests during warm, sunny days.
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alicia in the kitchen
Updated on Sun, 23 Feb 2025 12:46:15 GMT
Savory Cheesecake with Goat Cheese, Mint, Lemon and Cucumber Pin it
Savory Cheesecake with Goat Cheese, Mint, Lemon and Cucumber | Tasteofsavor.com

This Mediterranean Savory Cheesecake delivers a delightful blend of fresh, delicate flavors in every bite. The combination of creamy goat cheese, fresh mint, and crisp cucumber creates a taste that transports you straight to a sunny French terrace. Originally developed in my kitchen during an inspired summer afternoon, this recipe has become a staple for entertaining.

At my last dinner party, this cheesecake created a wonderful shared moment. Even those skeptical about savory cheesecake were won over by its light texture and subtle flavors.

Essential Ingredients

Cheeses:

  • Plain Cream Cheese (200g): Use at room temperature for optimal blending
  • Fresh Goat Cheese (150g): Choose a mild variety for balanced flavor
  • Drained Cottage Cheese (100g): Adds lightness and creaminess

Herbs and Aromatics:

  • Fresh Mint: Select bright green, aromatic leaves
  • Garlic Clove: Young garlic offers milder flavor

Crust:

  • Gluten-Free Crackers (200g): Creates perfect texture that stays crisp
  • Grated Parmesan (50g): Use 24-month aged for best flavor

Ingredient quality is crucial here. Once, using an overly strong goat cheese completely overwhelmed the other flavors. Balance is essential.

Step-by-Step Instructions

1. Crust Preparation
- Process crackers into fine crumbs
- Mix in grated parmesan
- Blend with 100g melted butter until sandy
- Press firmly into 24cm springform pan
- Chill for minimum 30 minutes
2. Filling Preparation
- Beat cream cheese and goat cheese until smooth
- Fold in drained cottage cheese
- Add eggs one at a time, mixing well
- Stir in 2 tablespoons extra virgin olive oil
- Add fresh lemon juice
- Mix in finely chopped mint (15-20 leaves)
- Season with salt and white pepper
3. Baking and Cooling
- Preheat oven to 160°C conventional heat
- Pour filling over chilled crust
- Bake 1 hour until center slightly jiggles
- Turn off oven, crack door open
- Cool in oven 1 hour
- Cool to room temperature
- Refrigerate minimum 4 hours, preferably overnight
4. Cucumber Topping
- Seed and finely dice cucumber
- Mix with fresh lemon juice
- Add chopped mint and minced garlic
- Season with salt and white pepper
- Chill until serving

Having served this cheesecake in my restaurant for years, I've learned that patience is the key to perfection - each step requires proper timing.

Savory Goat Cheese, Mint and Cucumber Cheesecake - Refreshing Recipe Pin it
Savory Goat Cheese, Mint and Cucumber Cheesecake - Refreshing Recipe | Tasteofsavor.com

Creative Variations

This versatile base recipe welcomes variations. Summer versions shine with confit cherry tomatoes, while autumn renditions excel with sautéed mushrooms and thyme.

Storage and Serving

Keeps well refrigerated for 3 days. Remove 15 minutes before serving to enhance flavors. Prepare topping fresh day-of serving.

Perfect Slicing Technique

For clean cuts, dip knife in hot water and wipe between slices - a professional technique that ensures beautiful presentation.

Pairing and Presentation

Finish with quality olive oil drizzle and fresh mint leaves. Pair with dry white wine like Sancerre or Chablis.

This cheesecake has become a summer meal tradition. Even my grandmother, initially doubtful of this modern take, now requests it at every visit.

Personal Reflection: This recipe represents perfect harmony between classic and contemporary. It honors traditional cheesecake technique while embracing Mediterranean flavors. Each preparation recalls countless hours perfecting these flavor combinations.

Success relies on quality ingredients and proper timing. This recipe demonstrates how patience in cooking brings the greatest rewards. As my mentor often says, 'A great cheesecake can't be rushed - it must be nurtured.'

Frequently Asked Questions

→ Can I make it ahead of time?
Yes, it’ll keep in the fridge for 2-3 days. Add the cucumber topping right before serving.
→ How can I get a smooth cheesecake texture?
Let the cheese soften at room temperature before mixing, and carefully fold in the eggs one by one.
→ Can it be frozen?
Freezing isn’t ideal because the texture of the cheese and cucumber will change.
→ What’s a lighter alternative?
Swap cream cheese for cottage cheese and cut back on the goat cheese.
→ What are some variations?
Try swapping cucumber for smoked salmon, sun-dried tomatoes, or other fresh herbs.

Fresh Minty Savory Cheesecake

A creamy savory cheesecake with refreshing hints of goat cheese, mint, and lemon.

Prep Time
30 Minutes
Cook Time
60 Minutes
Total Time
90 Minutes
By: Alicia

Category: Desserts

Difficulty: Intermediate

Cuisine: Modern Fusion

Yield: 4 Servings (1 savory cheesecake)

Dietary: Vegetarian, Gluten-Free

Ingredients

→ Base Layer

01 Gluten-free crackers - as much as you need
02 Shredded parmesan cheese - use what you need
03 Melted butter - as needed

→ Cheese Cream Mixture

04 Plain Philadelphia cream cheese - adjust as necessary
05 Garlic and herb Philadelphia - use to taste
06 Soft goat cheese - amount based on preference
07 Fresh faisselle cheese - as much as needed
08 Eggs - quantities as required
09 Olive oil - just enough
10 Lemon juice - add depending on taste
11 Fresh mint leaves
12 White pepper - adjust to your liking

→ Topping

13 Cucumber - 1 whole
14 Lemon juice - add as you wish
15 Fresh mint - amount as needed
16 Garlic clove - 1 piece
17 Salt - use to suit your taste
18 Pepper - season to your liking

Instructions

Step 01

Crush the crackers and combine them with parmesan and melted butter. Spread this mixture in a cake ring placed on a tray lined with baking paper. Chill in the fridge until firm.

Step 02

In a mixing bowl, combine all the cheeses. Beat in the eggs one by one. Stir in the olive oil, lemon juice, and chopped mint. Add salt and pepper to season.

Step 03

Set your oven to preheat at 160°C. Pour the cheese mixture on the chilled base. Bake the dish for an hour.

Step 04

Turn the oven off, then leave the cheesecake inside with the door slightly open for an hour. Let it cool to room temperature before putting it in the fridge.

Step 05

Dice the cucumber into small, even pieces. Mix it with lemon juice, chopped mint, and minced garlic. Add salt and pepper. Spread this over the cheesecake before serving.

Notes

  1. This is a savory cheesecake great for appetizers
  2. Keeps fresh for 2-3 days in the fridge
  3. Perfect for summer buffets or gatherings
  4. This version is gluten-free

Tools You'll Need

  • Cake ring
  • Oven
  • Baking tray
  • Baking parchment paper
  • Mixing bowl
  • Blender or food processor
  • Knife

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains dairy products
  • Contains eggs
  • Gluten-free

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 320
  • Total Fat: 25.3 g
  • Total Carbohydrate: 12.5 g
  • Protein: 15.7 g