Goat’s Cheesecake

My favourite kind of cheesecake is the plain kind, I’m not a massive fan of the ones with the fruity goop on top (although our local cafe puts whole strawberries onto the base and then pours on the top and that’s pretty good.)

I was flicking through one of my books and came across this recipe, and instantly thought that I should make it for my friend for her birthday, as she loves goats cheese in a big way. Also this year I was supposed to be working on my specialist portfolio assessment evidence rather than making cakes, as they fell on the same day!


Goats’ Cheesecake Recipe taken from Bristol Community Cake Book.


110g butter
1 tbsp clear honey
200g digestive biscuits
300g fresh, mild, unsalted goats’ cheese.
75g caster sugar
25g cornflour
2 free range eggs, separated
Grated zest of 2 lemons
200ml double cream, lightly beaten


Preheat the oven to 170degC/ 325degF/ gas mark 3. Melt the butter and honey together. Put the digestices in a food processor, blitz to crumbs, and stir into the butter/ honey mix. Press this mixture into the base of a prepared tin, and put in the fridge to chill.

Beat the cheese with the sugar and cornflour.


Beat in the egg yolks and lemon zest and fold in the whipped cream.

My cream whipper.

Whisk the egg whites until they hold soft peaks, then fold them into the cheese mixture.

Spoon on top of the biscuit base. Put the tin on a baking tray and bake for 30 minutes until just set. Leave to cool, then chill thoroughly.



It went down well, the substitution of Goat’s cheese for cream cheese was… Interesting, but nice, it was lemony and cheesey, if you don’t like Goat’s cheese, you are not going to like it though as you can definitely taste the goat’s cheesey taste.



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