If you’re looking for a unique twist on cheesecake, this Goat Cheese, Blackberry, and Ginger Cheesecake is the perfect balance between a cheese course and a dessert. With the tangy richness of goat’s cheese, the warmth of ginger, and the tart sweetness of blackberries, it’s an elegant option for those who prefer a less sugary treat. Whether served as a sophisticated dinner party finale or a special occasion centrepiece, this cheesecake is sure to impress.

Why You’ll Love This Recipe

• Perfect for Non-Sweet Tooths – This cheesecake is subtly sweetened with honey but retains the creamy, tangy depth of goat’s cheese.
• Beautifully Balanced Flavours – The earthiness of rosemary, the heat of ginger, and the vibrant tartness of blackberries make each bite irresistible.
• Great for Entertaining – Make it ahead of time and let it chill overnight for the best texture and flavour.

Key Ingredients & Their Role

• Goat’s Cheese & Cream Cheese – The combination provides a creamy yet slightly tangy base, ensuring the goat’s cheese flavour is present but not overpowering.
• Crème Fraîche – Adds a luxurious texture and balances the flavours.
• Ginger Nut Biscuit Base – A crunchy, spiced foundation that enhances the ginger notes in the cheesecake.
• Blackberry Topping – The tart blackberries contrast beautifully with the rich, creamy filling.
• Pistachios & Mint – A garnish that adds freshness and crunch, complementing the cheesecake’s earthy notes.

How to Serve Goat Cheese, Blackberry and Ginger Cheesecake

This cheesecake is best served chilled with a generous layer of blackberry and ginger topping. Garnish with chopped pistachios and fresh mint for extra flavour and visual appeal. It pairs wonderfully with a glass of dessert wine or sparkling wine, making it a sophisticated end to a meal.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to 3 days. The flavours develop even further after a day of chilling, making it a fantastic make-ahead option.

Try This Recipe & Share Your Thoughts!

If you make this Goat Cheese, Blackberry, and Ginger Cheesecake, I’d love to hear what you think! Tag me on Instagram or leave a comment below with your experience.

Final Thoughts

This cheesecake sits somewhere between a dessert and a cheese course! The combination of goat’s cheese, honey, nuts, and tart blackberries makes it perfect for those who don’t have a sweet tooth. Whether you’re hosting a special dinner, looking for a refined alternative to a traditional dessert, or simply love the combination of cheese and fruit, this cheesecake is a must-try. A delicious savoury dessert that’s sure to become a favourite!

For more elegant desserts try our Persian Love Cake, Fig and Almond Tart or Rose and Raspberry Panna Cotta

Goat Cheese, Blackberry and Ginger Cheesecake

A creamy Goat Cheese, Blackberry, and Ginger Cheesecake with a crunchy ginger nut biscuit base, a subtly tangy goat’s cheese filling, and a vibrant blackberry topping. Perfectly balanced between sweet and savoury, it’s an elegant dessert for those who prefer a refined, less sugary treat.

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Course: Dessert

Keyword: Goat Cheese Cheesecake, Savoury Cheesecake, Savoury Dessert

Prep Time: 1 day day

Cook Time: 1 hour hour

Servings: 6 people

Calories: 414kcal

Equipment

• 1 Mixing Bowl
• electric beaters
• Food Processor
• spring form cake tin 20cm (8-inch)

Ingredients

For the Base:

• 150 g ginger nut biscuits, finely crushed
• 1/2 tsp finely chopped fresh rosemary
• 50 g unsalted butter, melted
• pinch of salt

For the Filling:

• 200 g cream cheese, softened
• 75 g soft goat’s cheese
• 100 g crème fraîche
• 2 large eggs
• 1 tbsp honey or maple syrup optional, for a hint of sweetness
• 1 tsp finely grated fresh ginger
• zest of 1 lemon
• salt and black pepper to taste

For the Blackberry Topping:

• 400 g fresh blackberries reserve half
• 1 tbsp honey
• 1 tsp finely grated fresh ginger
• Pinch of salt

For Garnish:

• reserved blackberries
• pistachio nuts chopped (optional)
• fresh mint leaves optional

Instructions

Prepare the Base:

• Preheat the oven to 180°C (350°F) conventional or 160°C (320°F) fan-forced and line the base and sides of a 20cm (8-inch) springform pan with baking paper.
• Combine the crushed ginger nut biscuits, finely chopped rosemary, melted butter, and a pinch of salt until the mixture resembles wet sand.
• Press the mixture firmly into the base of the prepared pan.
• Bake for 10 minutes, then let cool.

Make the Filling:

• Reduce the oven temperature to 160°C (320°F) conventional or 140°C (285°F) fan-forced.
• Beat the cream cheese, goat’s cheese, and crème fraîche until smooth.
• Add eggs one at a time, beating after each addition.
• Stir in the honey (if using), grated ginger, lemon zest, and a pinch of salt and pepper.
• Pour the filling over the cooled base and smooth the top.

Bake the Cheesecake:

• Bake for 35-40 minutes until edges are set with a slight wobble in the center.
• Turn off the oven, crack the door slightly, and let the cheesecake cool gradually for 1 hour.
• Refrigerate for at least 4 hours or overnight.

Prepare the Blackberry Topping:

• In a saucepan, combine the blackberries, honey or sugar, grated ginger, and a pinch of salt.
• Cook over medium heat for 8-10 minutes until the mixture thickens.
• Let cool completely.

Assemble and Serve:

• Spread the cooled blackberry topping over the chilled cheesecake.
• Garnish with reserved blackberries and optional toppings such as pistachio nuts or fresh mint leaves.
• Slice and serve chilled.

Video

Nutrition

Calories: 414kcal | Carbohydrates: 34g | Protein: 9g | Fat: 28g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.3g | Cholesterol: 112mg | Sodium: 382mg | Potassium: 275mg | Fiber: 4g | Sugar: 16g | Vitamin A: 1020IU | Vitamin C: 14mg | Calcium: 100mg | Iron: 3mg