Blackcurrant, thyme and goat’s cheese cake

Blackcurrant, thyme and goat’s cheese cake
  • Serves icon Serves 6 with leftovers
  • Time icon 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. 

Nutrition: For 12

Calories
318kcals
Fat
30.4g (18.5g saturated)
Protein
6.4g
Carbohydrates
22.8g (14.3g sugars)
Fibre
1.6g
Salt
0.5g
Calories
318kcals
Fat
30.4g (18.5g saturated)
Protein
6.4g
Carbohydrates
22.8g (14.3g sugars)
Fibre
1.6g
Salt
0.5g

Ingredients

For the base

  • 150g digestive biscuits
  • 125g unsalted butter
  • 1 tbsp clear honey
  • 50g jumbo oats, toasted in a dry pan
  • Finely grated zest 1 orange

For the filling

  • 1 vanilla pod
  • 300ml double cream
  • 65g caster sugar
  • 250g fresh soft goat’s cheese

For the topping

  • 11/2 gelatine leaves (we used Costa)
  • 200g blackcurrants, washed and stalks removed
  • 50g caster sugar
  • 3-4 fresh thyme sprigs

You’ll also need… 

  • 20cm loose-bottomed tart tin

Method

  1. For the base, put the biscuits in a food processor, whizz to fine crumbs, then set aside. Melt the butter and honey in a saucepan, then add the crushed digestives, toasted oats and orange zest. Mix well. Press the mixture into the base of the tin and chill for 1 hour to set.
  2. Meanwhile, split the vanilla pod and scrape the seeds into a mixing bowl. Add the cream and sugar, then whisk using an electric mixer until the cream forms stiff peaks when the beaters are removed.
  3. Crumble the goat’s cheese into the bowl, gently folding it into the cream until thoroughly combined. Spread the mix over the set biscuit base and return to the fridge to set for 1 hour.
  4. Meanwhile for the topping, soak the gelatine leaves in cold water for 5 minutes to soften. Put the blackcurrants in a saucepan with 1 tsp water, the sugar and thyme. Cook gently, stirring often, until the berries are soft but still hold most of their shape (about 5 minutes). Squeeze the water from the gelatine leaves, then stir gently into the berries. Leave the mixture to cool to room temperature.
  5. Remove the thyme sprigs from the cooled blackcurrant topping, then spoon it over the creamy goat’s cheese layer (you might not need all the juice if there’s a lot). Chill one last time for at least 3-4 hours or until the topping has set completely.  Remove from the tin and serve.

delicious. tips

  1. Try different fruit for the topping. We recommend blueberries, strawberries or raspberries

  2. Make up to 24 hours in advance and keep covered, in its tin, in the fridge.

  3. A sweet, chilled French muscat is a great treat with this cheesecake.

Recipe By

Gill Meller.

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