By Adam Luiso of Ditka’s Wexford | Yield: 8-12 servings

By | April 04, 2017


  1.  1. Preheat oven to 350°F. Grease the inside of a 10-inch cake pan. Combine the graham cracker crumbs, ¾ cup sugar, zest of 1 lemon, and melted butter in a large bowl until the butter is well-incorporated.
  2. 2. Pour the crust mixture into the pan. Press gently across the bottom of the pan into a flat, even layer. Set aside.
  3. 3. In a large bowl, beat cream cheese, goat cheese, and ⅔ cup sugar until light and fluffy. Scrape the bowl. Add sour cream and mix until well-combined. Add in the eggs, one at a time, beating well after each one. Add vanilla extract and zest of 1 lemon, and beat well.
  4. 4. Pour the mixture into the pan. Place the filled pan onto a large baking sheet, then pour hot water into the bottom of the baking sheet.
  5. 5. Bake for 55 minutes. Remove from the oven, and let cool completely in the pan.
  6. 6. Remove from the pan, and place the cheesecake in the refrigerator for at least 2 hours.
  7. 7. Top with strawberries, pomegranate balsamic glaze, balsamic vinegar, and basil before serving.

Ditka’s Wexford, 12980 Perry Hwy., Wexford. 724.934.3660.


  • 1 1/2 cups graham cracker crumbs
  • 3/4 cup, plus 2/3 cup sugar
  • zest from two lemons, divided
  • 1 cup softened cream cheese
  • 1 1/2 cups softened goat cheese
  • 1 1/2 cups sour cream
  • 4 whole eggs
  • 1/2 teaspoon vanilla extract
  • 2 cups quartered strawberries
  • pomegranate balsamic glaze, to taste
  • balsamic vinegar, to taste
  • Fresh basil, sliced, to taste
  • 1/2 cup melted butter
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