September 11, 2021

Lemon Cupcake Humble Goat Cheesecake

a slice of cheesecake

Making cheesecakes was one of those things that I always wanted to do but never tried until a few years back. Water baths were something I was sure I would screw up, and it seemed like a lot of work to make something that restaurants were doing very well. I was not sure I could improve upon it. Every time I saw a cheesecake recipe, it hooked me and reminded me that I wanted to make one. One year I finally did. 

Each New Year, I devise “recipe goals.” These are projects or weekend recipes that may require a lot of time or skill development. Apple pie was a goal one year (✔️), dumplings another (✔️) Potstickers (✔️) bagels (still on the list), and corned beef that was smoked, not brined (✔️). The cheesecake was on the goal list until Fine Cooking featured making the best cheesecakes in their magazine and I took the plunge.

There is something about a luscious, decadent, creamy cheesecake with the various types of cookie crusts topped with fruit, hot fudge, or caramel that I can’t resist. Here is a bright, light, lemon version that uses the beautiful goat cheese from The Stickney Hill Dairy. The Lemon Cupcake Humble Goat Cheese is the perfect way to kick off this recipe. The lemon cupcake flavor is a light, zippy, lemony goat cheese with a hint of sweetness that’s great on a cheeseboard, spread on gingersnap cookies or biscotti biscuits, or even on a toasted bagel. If you have guests that don’t like goat cheese, don’t tell them. They won’t know it’s in there, but they will ask you how you got your cheesecake so light, creamy, and tangy. This is the magic of the goat milk that they turn into light, fresh, clean-tasting Humble Goat Cheese at the Stickney Hill Dairy, a Minnesota Dairy established in partnership with the goat milk producers of the Midwest. 

Lemon Cheesecake

Lemon Cheesecake

Yield: 12 pieces

Here is a bright, light, lemon cheesecake that uses the beautiful goat milk from The Stickney Hill Dairy. The Lemon Cupcake Humble Goat Cheese is perfect in this recipe to get a bright, fruity but creamy goat cheesecake.



  • 2 1/2 cups gingersnap crumbs
  • 8 Tbsp melted butter, plus extra to butter the pan
  • 1/4 cup sugar
  • 1 tsp salt


  • 2 - 8 oz packages cream cheese
  • 1 - 8 oz package plain Humble Goat cheese
  • 2 - 4 oz packages Lemon Cupcake Humble Goat Cheese
  • 8 oz Mascarpone
  • 1/4 cup sour cream
  • 1 cup sugar
  • Zest and juice from one lemon (be sure to zest it before cutting in)
  • 1/4 cup heavy cream
  • 4 eggs
  • 1 tsp vanilla


  1. Preheat oven to 350 degrees F.
  2. To make the crust, pulse gingersnaps in a food processor until finely ground.
  3. In a bowl, add gingersnaps crumbs, melted butter, sugar, and salt
    and stir until combined.
  4. Butter a 10-inch Springform pan. Press the crumbs into the bottom and sides of the pan coming up about halfway up the sides of the Springform pan.
  5. To make the filling, beat the cream cheese, the Lemon Cupcake, and plain Humble Goat, Mascarpone, sour cream, and heavy cream in the bowl of an electric stand mixer with the paddle attachment until light and fluffy.
  6. Add the eggs, one at a time, beating after each egg is added, until thoroughly combined. Beat in the sugar, lemon juice, zest, and vanilla until just combined.
  7. Pour the filling into the prepared crust.
  8. Place cheesecake on a baking sheet in the preheated oven and bake for 55 to 60 minutes. Rotate the baking sheet halfway through the cooking process. If the cheesecake starts to color, tent the springform pan with aluminum foil.
  9. When the cheesecake is done, turn off and prop open the oven to let it cool for 60 minutes.
  10. Remove the partially cooled cheesecake from the oven and let
    it cool completely before serving, as it continues to set as it cools. It is
    best to refrigerate overnight before serving.


Cheesecakes can crack easily. Here are some things that can help:

  1. Avoid over mixing the batter. Over mixing incorporates too much air, which makes the cheesecake rise during baking (the way a souffle does), then collapse as it cools. As the cheesecake cools, it contracts, and if the edges remain stuck to the pan, cracks form.
  2. Leaving the oven door open to let the cheesecake cool slowly helps to prevent the cheesecake from cracking (I was impatient here and refrigerated too soon)
  3. Also, avoid opening the oven door while the cheesecake is baking inside. Big cracks are often caused by drafts and temperature changes.

Check out all my recipes here

*Sponsored Recipe prepared by for The Humble Goat Cheese
Skip to Recipe