Strawberry Rhubarb Goat Cheese Cheesecake with Caramel

This recipe is a twist on classic cheesecake using goat cheese in addition to cream cheese,
a layer of sticky sweet rhubarb in the middle, topped off with some beautifully decorative
strawberries and of course caramel drizzled on top! The result is a very nicely balanced sweet and tangy


  • Graham cracker crust
  • 1 ½ cup graham crackers (or one packet)
  • ¼ cup sugar
  • 1/3 cup unsalted butter, melted
  • 1/4 tsp salt


  • 16 oz cream cheese, cut into pieces
  • 12 oz fresh goat cheese, crumbled
  • 1 1/4 cups sugar
  • 4 eggs
  • 2 teaspoons finely grated lemon zest
  • 2 tablespoons fresh lemon juice
  • 1 1/2 teaspoons vanilla extract

Rhubarb Filling

  • 3 cups rhubarb
  • ¾ cup sugar
  • 2/3 cup water
  • 1 Tsp cornstarch
  • 1/8 tsp salt

Caramel Topping
4-8 oz of Fat Toad Farm’s Goat’s Milk Caramel (Original or
Vanilla Bean)

Directions for Rhubarb Filling:
Mix together all ingredients in a medium size saucepan.
Cook, stirring frequently over low-medium heat for about
½ hour or until it is thick and sticky. Most of the water
should be evaporated and the rhubarb should be broken
down. Set aside to cool.

Directions for Crust:
Preheat oven to 375. Melt butter in small pan. Break one
packet of graham crackers into ¼ inch pieces. Put in food
processor and chop on high until finely ground. You can
also put the crackers in a Ziploc bag and pound on them
until they are fine. Mix graham cracker crumbs, sugar and
salt into a medium size bowl. Use a fork to thoroughly
mix in butter. Get out a 9-inch spring-form pan. Cut out a
piece of parchment paper to fit the bottom of the pan. Place
parchment paper in pan and then using the bottom of a
glass press graham cracker mixture down firmly to form a
crust. Bake for 8 minutes. Remove and let cool.

Directions for Cheesecake:
Turn oven down to 325. Put chunks of cream cheese and
broken up goat cheese into a medium size bowl. Blend
together with an electric mixer for a minute. Then slowly
add sugar, mixing on medium until creamy. Continue to
mix and add one egg at a time until the filling is thick and
creamy. Add lemon zest, lemon juice and vanilla extract
until fully combined. Pour half of filling into the bottom
the spring form pan. Use a spatula to spread it out evenly.
Spread the rhubarb filling evenly across the first layer of
cheesecake. Then, pour the rest of the cheesecake filling
on top and spread out evenly. Cook for 50-60 minutes or
until edges look firm and the middle still wiggles a little
bit. Remove and let cool on a rack for several hours. When
warm to the touch put in the fridge to cool further for a
total of 5-6 hours. Before serving, take out and using a
knife carefully loosen the cake from the sides of the spring
form pan. Then remove the outer ring. Thinly slice 5-8
strawberries and place decoratively on the top of the cake.

Drizzle lots of caramel on top and devour.

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