Blackcurrant, thyme and goat’s cheese cake
- June 2017
- Serves 6 with leftovers
- Hands-on time 1 hour, plus chilling and 3-4 hours setting
Soft, creamy goat’s cheese is delicate in flavour, and adds the perfect balance of savouriness. Gill Meller pairs it with an oaty base and sweet-tart blackcurrants in this easy, no-bake cheesecake.
And if you like cheese then you simply have to try our cheeseboard cheesecake with roasted grapes.
- 30.4g (18.5g saturated)
- 22.8g (14.3g sugars)
Try different fruit for the topping. We recommend blueberries, strawberries or raspberries
Make up to 24 hours in advance and keep covered, in its tin, in the fridge.
A sweet, chilled French muscat is a great treat with this cheesecake.
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