Goat Cheese, Blackberry and Ginger Cheesecake

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

Cook Time: 1

Servings: 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