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Triple Cream Goat Cheese Cheesecake with Lemon Cream


For the crust

1 cups/150 g finely crushed oat biscuits
5 tbsp/70 g unsalted butter, melted

For the cheesecake

1 lb/680 g coach farm triple cream goat cheese or fresh chevre
1 cup/200 g light brown sugar
2 tbsp unsalted butter, melted and cooled
cup/120 ml heavy/double cream
3 eggs
1 tsp vanilla extract

For the lemon cream

2 cups/480 ml heavy/double cream
Zest of 2 lemons

Makes one 10 in/ 25 cm cheesecake


To prepare the crust: preheat the oven to 350°F/180°C/ gas 4. Use a 10 in/25 cm non-stick springform pan or butter the bottom and sides of a regular 10 in/25 cm springform pan. Place the crushed biscuits into a medium bowl and mix well with the melted butter. Press the biscuit crumbs firmly onto the bottom of the prepared pan. Bake the crust until it is firm and beginning to darken, 10 to 12 minutes. Remove and let cool.

To prepare the cheesecake: trim the goat cheese of any rind, taking care not to waste any of the interior cheese, place the cheese in the bowl of an electric mixer fitted with the paddle attachment and cream with the sugar until smooth, beat in the butter, add the cream in a steady stream, turn the machine to low and add the eggs, one at a time, allowing each egg to incorporate before adding the next. Add the vanilla and turn off the machine, the batter may appear to have broken a bit, but that is perfectly fine, pour the batter onto the crust and spread evenly, place the springform pan in a large roasting pan and add enough hot water to come halfway up the sides of the springform pan, bake the cheesecake for 45 minutes, do not open the oven door during baking, turn off the heat and allow the cheesecake to cool in the oven for 1 hour without opening the oven door, remove the cheesecake and let cool, uncovered, in the refrigerator overnight. This is a cake that must be allowed to set for the flavours to mellow and mingle,

To prepare the cream: in a large bowl, whip together the cream and zest with a whisk until soft peaks form, when ready to serve, run the tip of a knife around the pan sides to loosen the cheesecake before unsnapping the springform sides, cut into thin slices and serve cold or at room temperature with lemon cream.

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