Crème Fraîche Strawberry Swirl Cheesecake
Makes 1 (9-inch) cake
  • 24 ounces (680 grams) cream cheese, room temperature
  • ⅔ cup (133 grams) granulated sugar
  • ¼ cup (56 grams) goat cheese, room temperature
  • 2 tablespoons (16 grams) all-purpose flour
  • 2 teaspoons (8 grams) vanilla extract
  • ⅔ cup (160 grams) crème fraîche, room temperature
  • 2 large eggs (100 grams), room temperature
  • 1 large egg yolk (19 grams), room temperature
  • Strawberry Graham Cracker Crust (recipe below)
  • ⅓ cup (107 grams) Quick Black Pepper Strawberry Jam (recipe below)
  1. Preheat oven to 325°F (170°C).
  2. In the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese, sugar, goat cheese, flour, and vanilla at medium speed until well combined. Beat in crème fraîche. With mixer on low speed, add eggs and egg yolk, one at a time, beating just until combined after each addition. Pour cream cheese mixture into prepared Strawberry Graham Cracker Crust. Drop Quick Black Pepper Strawberry Jam by teaspoonfuls over cream cheese mixture. Using a knife, swirl several times to create a marble effect.
  3. Bake until edges are set and center is still slightly jiggly, 35 to 40 minutes. Let cool completely in pan. Run a knife around edges of pan to loosen cake. Remove from pan. Refrigerate until set, at least 4 hours or overnight. Refrigerate for up to 5 days.
Recipe by Bake from Scratch at