Goats Cheese Cheesecake

The egg-stra long Easter weekend has started for us already and that means lots of fun, food and entertainment for the family. Food is of course, the highlight at my place. Coming up with new dessert ideas is my favourite bit and if they are make-ahead as well as easy, they tick all the boxes for me. The days are still quite sunny and evenings, a bit cooler so a slice of chilled cheesecake with seasonal figs and strawberries is a great Autumnal treat for guests. Not just any cheesecake, but a Goats Cheese flavored baked cheesecake that is the perfect balance of sweetness and tanginess exploding with delicious flavours in the mouth.

When it comes to Goats chesese, people are divided in their preference for this variety of cheese. How about you? I enjoy it in most savoury dishes but absolutely LOVE it’s presence in sweet recipes. It adds that little touch of salty/sour-ish flavour that cuts down the richness of a heavy sweet dish and makes it even more desirable. If you ask me, it all comes down to the quality of Goats cheese used. After trying out a few different brands and types, I really like the Yarra Valley Fresh Goats Cheese. It’s soft, creamy and tastes great. If you haven’t tried Goats cheese before this or don’t enjoy it as much, I would urge you to try this cheesecake. It’s truely unique and something new to offer to your guests. Besides, you can make it a couple of days before and relax during the holidays. According to my friends, it tastes even better after a few days in the fridge so I’m excited now that it’s all done and ready to be devoured.

Have a great Easter with your family and hope you enjoy a delicious break!

Goats Cheese Cheesecake
Makes an 8 inch round cheesecake

250 g pack digestive biscuits
100 g unsalted butter, melted
250 x 2 tubs cream cheese
120 g pack Fresh Goats Cheese (I used Yarra Valley Fresh Goats Cheese)
3/4 cups castor sugar
1/2 cup sour cream
1 tsp vanilla essence
3 large eggs
1/3 cup strawberry jam, to serve
fresh fruit, to serve

Process biscuits in a food processor until they resemble fine crumbs. Add melted butter and mix together. Place an 8 inch spring form pan over a baking tray. Pour the biscuit mixture onto the Spring form pan and press down evenly over the base with your fingers to form the crust. Place the baking tray in the fridge and refrigerate for 30 minutes.

Meanwhile, preheat oven to 160 degrees C (140 degrees C for fan-forced ovens) Process the cream cheese, goats cheese, sugar, sour cream and vanilla until smooth. Add eggs, one at a time and continue to whisk until well blended. Pour the cheesecake mixture onto the prepared crust.
Carefully place the baking tray into the oven and bake for 55 minutes to an hour or until the sides are set and the centre is till a bit wobbly. Switch off the oven, leave the door ajar and let the cheesecake cool inside the oven (this will ensure that the cheesecake does not crack). Refrigerate for 3-4 hours.

When ready to serve, place the strawberry jam in a microwaveable cup with 3 tbsp of water. Microwave for 30=40 seconds or until the jam turns into liquid/strawberry sauce. Drizzle all over the top of the cheesecake. Decorate with fresh fruits. Serve chilled or at room temperature.