Goat’s Curd, Honey and Walnut Cheesecake

Goat’s Curd, Honey and Walnut Cheesecake
This sits on the cusp of sweet and savoury. The perfect end to a lunch or dinner party for cheese lovers. It can be served with many different toppings; cherries, citrus or figs are a great match.
Serves 8-10
Cooks in 60 minutes
Difficulty Not too tricky
goats curd, honey, recipe, walnut
Ingredients
- 150 grams digestive biscuits
- 125 grams walnuts
- 1 tablespoon raw honey
- 50 grams butter (melted)
- 800 grams natural yoghurt
- 200 grams goats curd
- 2 tablespoons honey
- 1 lemon or orange
- 3 large free-range eggs
- 1 teaspoon vanilla bean paste
Method
- Step 1
- The day before you plan to make the cheesecake you need to remove the excess liquid from the yoghurt. To do this place a fresh chux or square of muslin over a fine sieve, sit on top of a bowl. Pour yoghurt on to cloth, gather up the corners and secure to create a ball. Sit in fridge for 24hours to allow excess liquid to drain through the sieve into the bowl leaving you with thick creamy labneh.
- Step 2
- To make the cake, preheat oven to 170 degrees Celsius. Line a springform 26 cm cake tin with baking paper and spray the sides. In a food processor finely chop the digestive biscuits and walnuts to create a fine powder. Add melted butter and raw honey, pulse to combine.
- Step 3
- Pour into prepared tray, pressing down at the base and up the sides of the tin to create the cake’s crust. Bake for 8 minutes or until it starts to turn slightly golden.
- Step 4
- For the filling whisk together the labneh (strained yoghurt), goats curd, lemon or orange zest and juice, vanilla paste and eggs until smooth. Pour into base and bake for 20-25 minutes or until just set.
- Allow to cool to room temperature before placing in the refrigerator for 2-3 hours. Serve with fresh fruit, cherries, citrus, figs, or a fruit compote i.e. blackberries or sour cherries. Top with extra chopped walnuts and raw honey. Can be made 2-3 days ahead.
Step 5


