Citrus Goat Cheese Cheesecake

IMG_0946Guys this cheesecake is light, airy and loaded with the summer citrus flavor we all enjoy. Definitely a cake you will want to make for entertaining or for the just because. Not a heavy feeling when you eat it, like some cheesecakes, make you feel after consuming them.

I used 12oz of cream and 20oz of goat cheese. I whipped the cheeses together on high speed in my kitchen aid mixer, for 5mins. This is to make the cheese light, airy and full in body.


I added zest of one lime, one lemon and one naval orange into the batter. After I had all the ingredients combine, it baked in the oven for 65mins at 325F. Or bake until the center comes out clean with a toothpick.

For the top of the cake I candied oranges, limes and lemons. Now I don’t recommend eating, candied limes. I only made them for the decor on top. Limes when candied taste very bitter and a weird sour in my honest opinion.  Making candied citrus is awesome! Not only do you have beautiful tasting citrus fruit as the end result, but you also have citrus simple syrup. Which as we all know, is great for making cocktails.


Serves 8-12

Prep and Bake Time 5hr 45min



  • 1 Cup Graham cracker crumbs
  • 3 Tbsp sugar
  • 3 Tbsp unsalted butter melted

Cheesecake Filling

  • 20oz Goat Cheese – I used 2 10oz logs
  • 12oz Cream Cheese
  • 1 Cup Granulated sugar
  • 3 Tbsp Flour
  • 1 Tbsp Vanilla
  • Zest of 1 naval orange, 1 lime and 1 lemon
  • 1 cup of sour cream
  • 4 eggs at room temperature

Candied Citrus Fruit

  • 1 naval orange sliced thinly
  • 1 lime sliced thinly
  • 1 lemon sliced thinly
  • 2 1/4 cups of sugar
  • 2 cups of water



Preheat oven to 325F.

  1. In a food processor, mix graham crackers, melted butter and sugar until it looks like sand. In your 9-inch springform pan, press the crumbs in the bottom and bake for 10 mins. When finished, pull out and cool. Try not to burn
  2. In a standardized mixer or hand held mixer, mix on low speed building up to high speed, Goat cheese, cream cheese, sugar, flour and vanilla. Once you get up to high speed, stay there for 5 mins.
  3. Now add you zest and mix a few times around on low speed now
  4. Blend in the sour cream
  5. Add eggs one at a time while still blending on low speed. Once all is combine, pour over crust. Bake in the oven for 65-70mins at 325F until cake comes out clean via toothpick.
  6. While the cake is in the oven, in a sauce pan make your simple syrup for the candied citrus. Combine the water and sugar. Bring to a simmer and make sure all the sugar has dissolved. Once dissolved, add the fruit slices. Cook them in the simple syrup for about 7-10 mins flipping them every now and then.
  7. While the citrus is cooking in the syrup, line a baking sheet with parchment paper.
  8. Citrus should be done by now. Remove all citrus and place in a single layer in rows. let cool
  9. Once cake is complete and out of the oven let cool for about 1hr. When cake first comes out of oven take a knife and loosen around the edge. At the hour mark, place citrus on top in a circular patter. Keep in the springform pan. Wrap in plastic wrap and place in fridge for 4hrs or over night. Enjoy!



Cherry Basil Pie

I’m always one to take pies to a different level. A different unexpected twist on the flavors and textures.

When I was pregnant with our son, towards the last 2 months I was on a pie kick. And BTW my husband loves pie, but that is not why I was on a pie kick. I was on a pie kick cause I was pregnant. I was on the let’s add different nuts to the crust every time I baked a pie. I can’t remember all those pies I made it was 7yrs a go. I do remember one, I made though for my friend Maureen. She was just recently pregnant with her second. Our little nephew Logan. All she wanted was mango. I mean I made sure our house was loaded with mango when she came. I made her a pistachio pie crust with mango filling. Now I thought it was good. She thought it was good. At least that is what she told me. Haha. But it was different.

I have made pie crusts with cheese in them. Those are awesome! Especially when making an apple pie. I would say it’s my favorite that I make and usually my go to. This time around though, I was feeling a cherry pie. But I wanted something unique. Something that would make you go, hmmmm?!

So here’s where I end up telling you I made a Cherry Basil Pie. I put the basil in the crust and did a basic cherry pie filling, minus half the sugar.

I love to make my pie crusts in the food processor. It’s so easy and saves sooooo much time and energy. Also this crust is a ready to use crust, you don’t have to chill for hours after making it.

I pulsed the dry ingredients together a few times around. This helps make the dry ingredients mix together and become a little light and airy. I then dropped in about 1/2 cup of loosely packed basil leaves, from our garden. Gave that a few go arounds until it was all broken up and looked like little flakes.

I then added my cubes of butter (which I cut up and then placed in a bowl in the freezer) a couple at a time, while on the dough setting. Once butter went in and started to look like little peas, I added the ice water. Let the food processor go around a few times until the dough formed a ball. I pulled it out and got rolling.

I cut 1/6 off of the dough and set it aside. Then I rolled the dough out, to fit the pie dish. I added some butter to grease up the dish. Made sure every area was covered. I like doing this step, and I find it gives an extra layer of flaky crust. Also helps so it doesn’t stick.

After the crust was formed I then moved over to the cherry filling. I cut the sugar in half. I did this since the cherries were really sweet as is. Always check your fruit to see how sweet it is before adding your sugar. I cooked the cherries on the stove.

While the cherries were cooking, I started to form the top part of the pie. Now since this was a cherry basil pie, I wanted to make the top look like basil leaves. So I free handed cutting with a pairing knife. This is why I set 1/6 of the pie crust aside.

I poured the cherries into the pie crust, and then started my design. To finish it off I took some egg whites to make a wash and brushed it on the dough. I baked it at 325 for 40 mins.

Prep & Cook Time 1.5hrs

Serves 6-8


• 1 1/2 cups all purpose flour

• 1 1/2 Tbsp of granulated sugar

• 1/4 tsp salt

• 1 stick/ 8oz of unsalted butter cubbed and place in freezer

• 1/2 cup loosely packed fresh basil leaves

• 3 Tbsp ice cold water

• 3-4 cups of cherries pitted

• 1/2 cup of granulated sugar

• 1 Tbsp of lemon juice

• 3 tsp cornstarch and a little bit of water added and stir

• 1 egg – egg white separated discard yolk


1) Cut butter into cubes. Place in a bowl and into the freezer until ready to use. Preheat oven to 325. In a glass add some ice and water.

2) In a food processor on a sharp blade, not the dough blade, add the flour, sugar and salt. Pulse a few times to mix and sift it out. Next add your basil. Mix this until the basil is finally chopped.

3) Take the shoot lid out. Take the butter out of the freezer. Turn the food processor on, and start to slowly add the butter a couple at a time. Do this until all the butter is added. Once the dough starts to look like little peas., add your water. Add all 3 Tbsp. Keep mixing until it forms a large ball of dough. Once that happens, remove and place on a floured surface. Form into a ball and cut 1/6 off and set aside.

4) Take some butter and a paper towel and start to grease the pie dish.

5) Roll dough so that it is larger then the base of the dish. Once rolled out with the thickness you prefer place in the dish and mold it around. Set aside.

6) Pit all your cherries and place in a sauce pan on the stove. Add your sugar and lemon juice to the pot with the cherries. On Medium heat, cook until it starts to slowly boil. Now add your cornstarch and water mixture. Mix it all up and boil some more. Remove from heat once the sauce starts to thicken up.

7) Now take your extra dough and make either leafs or some fun design for on top.

8) Pour the cherry filling on top of the crust. Add your extra dough topping design and place right on top of the cherries. Make an egg wash and brush the dough. Place in the oven on for 40 mins, or until the crust starts to golden up a bit. Pull out and let cool almost completely before serving. Enjoy!