When it comes to Goats chesese, people are divided in their preference for this variety of cheese. How about you?
The days are still quite sunny and evenings, a bit cooler so a slice of chilled cheesecake with seasonal figs and strawberries is a great Autumnal treat for guests.
I enjoy it in most savoury dishes but absolutely LOVE it’s presence in sweet recipes. It adds that little touch of salty/sour-ish flavour that cuts down the richness of a heavy sweet dish and makes it even more desirable. If you ask me, it all comes down to the quality of Goats cheese used.
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After trying out a few different brands and types, I really like the Yarra Valley Fresh Goats Cheese. It’s soft, creamy and tastes great. If you haven’t tried Goats cheese before this or don’t enjoy it as much, I would urge you to try this cheesecake. It’s truely unique and something new to offer to your guests. Besides, you can make it a couple of days before and relax during the holidays. According to my friends, it tastes even better after a few days in the fridge so I’m excited now that it’s all done and ready to be devoured.
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Makes an 8 inch round cheesecake
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Makes an 8 inch round cheesecake
Ingredients
- 250 g pack digestive biscuits
- 100 g unsalted butter, melted
- 250 x 2 tubs cream cheese
- 120 g pack Fresh Goats Cheese (I used Yarra Valley Fresh Goats Cheese)
- 3/4 cups castor sugar
- 1/2 cup sour cream
- 1 tsp vanilla essence
- 3 large eggs
- 1/3 cup strawberry jam, to serve
- fresh fruit, to serve
Instruction
- Process biscuits in a food processor until they resemble fine crumbs. Add melted butter and mix together. Place an 8 inch spring form pan over a baking tray. Pour the biscuit mixture onto the Spring form pan and press down evenly over the base with your fingers to form the crust. Place the baking tray in the fridge and refrigerate for 30 minutes.
- Meanwhile, preheat oven to 160 degrees C (140 degrees C for fan-forced ovens) Process the cream cheese, goats cheese, sugar, sour cream and vanilla until smooth. Add eggs, one at a time and continue to whisk until well blended. Pour the cheesecake mixture onto the prepared crust.
- Carefully place the baking tray into the oven and bake for 55 minutes to an hour or until the sides are set and the centre is till a bit wobbly. Switch off the oven, leave the door ajar and let the cheesecake cool inside the oven (this will ensure that the cheesecake does not crack). Refrigerate for 3-4 hours.
- When ready to serve, place the strawberry jam in a microwaveable cup with 3 tbsp of water. Microwave for 30=40 seconds or until the jam turns into liquid/strawberry sauce. Drizzle all over the top of the cheesecake. Decorate with fresh fruits. Serve chilled or at room temperature.
