Goat Cheese Cheesecake with Rosemary Caramel

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goat cheese cheesecake with rosemary caramel sauce
forest summer picnic
rosemary caramel sauce
goat cheese cheesecake with rosemary caramel sauce

Hi there! How’s your summer going? I hope you’re enjoying it as much as I do, it’s been great over here in the Rockies. The weather is wonderful and we’ve already been doing lots of great hiking and a bit of camping. I should say “glamping” because we have a small camper with such delightful features as a bed, running water, a stovetop and a fridge. It’s awesome, I love that little thing. The fridge is nice and spacey so it’s no problem to bring cheesecake(s) either and what you see here is my new favorite camping dessert: goat cheese cheesecake drizzled with rosemary caramel sauce.

From what I can tell rosemary caramel sauce seems to be a common accompaniment to cheesecake but I had never made it until last week, which is a shame because it tastes fantastic. You make it simply by infusing the cream you use for your caramel sauce with a sprig of fresh rosemary.

The goat cheese cheesecake recipe comes from Whole Foods. I saw it and knew immediately that I had to try it, I mean what a great idea! The result was wonderful, the goat cheese adds its signature tangy flavor to the cake and turns it into something half savory. The cake is not very sweet at all, the sweetness in this dessert comes mostly from the caramel sauce.

As you can see I made individual small cakes with tart molds here but you can also make one large cheesecake. Either way it’s a great dessert for just about any occasion and also perfect for bringing to a picnic in the forest and eating on a bench under a nice, shady tree.

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goat cheese cheesecake with rosemary caramel sauce
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Goat Cheese Cheesecake with Rosemary Caramel

This recipe is for one 9-inch springform pan or 8 individual 4-inch tart molds with removable bottoms. Fill the pan or molds 3/4 full. Recipe adapted from: Whole Foods Market.
Prep Time20 mins
Cook Time1 hr 30 mins
Chill Time6 hrs
Total Time7 hrs 50 mins
Course: Dessert
Cuisine: American
Keyword: caramel, cheesecake, rosemary
Servings: 6
Calories: 1120kcal

Ingredients:

For the graham cracker crust:

  • 1 and 1/3 cup crushed graham crackers
  • 2 tablespoons granulated sugar
  • 4 tablespoons unsalted butter, melted

For the cheesecake:

  • 16 ounces cream cheese
  • 12 ounces goat cheese
  • 2 teaspoons lemon zest
  • 2 tablespoons lemon juice
  • 1.5 teaspoons vanilla extract
  • 1.25 cup granulated sugar
  • 4 eggs

For the rosemary caramel sauce:

  • 10 tablespoons heavy cream
  • 1 long sprig of fresh rosemary
  • 1/2 cup water
  • 1 cup granulated sugar

Instructions:

For the graham cracker crust:

  • Heat the oven to 400 degrees F.
  • Whisk crushed graham crackers and sugar together in a bowl. 
  • Pour the melted butter into the bowl and mix with a fork until the crumbs are evenly moistened.
  • Press the crumb mix into the bottom of the pan or the tart molds.
  • Set the pan or tart molds on a baking sheet and bake until the crust is firm, about 10 minutes. 
  • After you take the cake/the tart crust(s) out of the oven, reduce the oven temperature to 325 degrees F. for the cheesecake filling.

For the cheesecake:

  • Head on over to Whole Foods for instructions. Small individual tarts take much less time to bake than a 9-inch cake, start to check them after 10 minutes.

For the rosemary caramel sauce:

  • Add the cream and the rosemary sprig to a saucepan.
  • Heat the cream until it starts to simmer, then turn the heat off, cover and let sit for 5 minutes.
  • Remove the rosemary sprig and transfer the cream to a container you can pour from. Set aside.
  • Clean the saucepan well, then add the water to it.
  • Add the sugar in a mound into the middle of the saucepan. Be careful not to have any sugar on the sides of the pan.
  • Turn the heat on to high and without any stirring or touching of any sort, let the sugar/water mix come to a full boil. Be careful, the mix will get very, very hot. Do not touch the pot or the caramel under any circumstances.
  • Keep boiling the mix on high heat (still without any stirring) until it starts to turn golden brown.
  • Turn the heat down to medium and continue to boil until the mix reaches a deep amber color.
  • Turn the heat off.
  • Standing back, very slowly whisk the cream into the mix, a little bit at a time. The sauce will bubble violently and is still very hot, so be careful.
  • Let the sauce cool until you can handle it easily and fill into a glass container. If it's too thick by the time you want to use it, gently warm it up over a pot of hot water or in the microwave.

Nutrition

Calories: 1120kcal

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17 comments

  1. Savory Love says:

    We don’t do sweets, but this sounds amazing. Goat cheese and rosemary are some of our favorite flavors, so it’s great to see them in a dessert; together, even!

    • Nicole B. says:

      Wow, no sweets!? I have to admire that, I would have a hard time cutting them out… Thank you for your nice comment! :)

  2. Lori says:

    Rosemary caramel sounds outstanding! Even with as much as I use herbs with sweets, it’s definitely one I hadn’t thought of. Beautiful photos as well!

    • Nicole B. says:

      Thank you, Lori! The rosemary caramel is really good and I’ve been thinking about how else I can use it. I’m sure there will be more recipes with it here…

  3. Marisa Franca @ All Our Way says:

    I’m with you — I need the little luxuries like running water, a bathroom close by, a bed, and a fridge. Yep that would do. Anything less than that I’d just as soon stay home :-) Your photo is absolutely gorgeous. I love the sliver of light shining on the tart. I’ve never heard of using rosemary with caramel but I would love to try it.

    • Nicole B. says:

      Exactly! Squeezing myself into a tent and sleeping on the cold floor is not my idea of a good time. Thank you so much for coming by and for your kind words, as always. :)

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