Goat’s Curd, Honey and Walnut Cheesecake

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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


  • 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


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.

Step 5

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.
Goat’s Curd, Honey and Walnut Cheesecake
Goat’s Curd, Honey and Walnut Cheesecake
Goat’s Curd, Honey and Walnut Cheesecake
Sheree Sullivan moved from the keyboard to the cheese board when she was instrumental in setting up the Udder Delights cheese factory in 1999 after completing her Bachelor of Music, Jazz Piano, at the University of Adelaide's Elder Conservatorium. She has since become the accidental entrepreneur who has built the family cheese empire while juggling businesses and brands, family and kids, and risks with rewards. She values sustainable community - she grows local, makes local, employs local, lives local and gives local; and has a savvy and sassy approach when putting good food in front of the punters.