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Goat Cheese Cheesecake with Citrus Cremé

Luna Red

Goat Cheese Cheesecake with Citrus Cremé and Pistachio Crust

Provided by our Chef Shaun Behrens

Download Printable Recipe Here.

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Pistachio Crust:
1 heaping cup pistachios, toasted
1/2 cup brown sugar
3 tablespoons butter, melted

Preheat oven to 350 degrees F. In a food processor, pulse pistachios and brown sugar until it resembles sand. Do not over pulse or you will make pistachio butter. Add in the melted butter and pulse until the mixture resembles wet sand.

Fill the bottom of a 9-inch cake pan with the crust, bake for 10 minutes. Do not let crust brown. Let cool before you add the filling.


2# Goat Cheese room temp
2/3 Cup Sugar
1 ¼ Cups Mascarpone room temp
2 oz Honey
1/2 t Vanilla Extract
3 pinches Kosher Salt
8 each Eggs

Lower oven to 325 degrees F. Make sure both the goat cheese and Mascarpone cheese are at room temperature. In order blend all ingredients in a standup mixer on high, whip until fluffy. Note: you may have to do this in batches because it won't all fit in one bowl.

Pour the filling into the par-baked crust. Bake for 45 - 60 minutes until the cheesecake is set - just jiggly. Do not let it brown or crack. Remove from the oven, let rest until it reaches room temperature. Refigerate for a few hours.


Citrus Creme:
4oz         Butter, room temperature
1/2 Cup        Sugar
2 each         Eggs
2 each         Egg Yolks
2 t         Citrus Zest (lemon, lime and /or orange)
¼ Cup         Orange Juice
¼ Cup         Lemon Juice
1 oz         Lime Juice
1/4 t         Vanilla Extract
1 pinch         Kosher Salt
1 Cup         Heavy Cream

Whisk butter and sugar together until pale yellow and fluffy. Slowly add in eggs until fully incorporated. Add in citrus juices, zest, vanilla extract, and salt. Over a double boiler, bring mixture to 165* or until it coats the back of a spoon. Strain mixture into a shallow pan and slowly whisk in heavy cream. Refrigerate to cool.


Remove the cheesecake and bowl of crème from the refrigerator. With a spatula, distribute the crème evenly over the cheesecake. Garnish with whipped cream, chopped pistachios, and local honey.


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