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Goat Cheese Cheesecake with Raspberry & Mint Gelee

goat cheese cheesecake

 

Goat Cheese Cheese Cake
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Goat Cheese Cheesecake with Raspberry & Mint Gelee
Course: Dessert
Ingredients
Crust
  • 200 grams Snowdon House Shortbread Dough
  • 1/2 cup walnuts toasted
  • cooking spray
Filling
  • 300 grams plain goat cheese at room temperature
  • 2 large eggs
  • 1/4 cup sugar
  • 2 tbsp honey
  • 1/4 tsp vanilla extract
  • 1 pinch salt
Raspberry & Mint Gelee
  • 1 bottle Snowdon House Raspberry & Chocolate Mint Infused Vinegar
  • 1 7 gram package gelatin
  • 1/4 cup sugar
Instructions
Crust
  1. Chop nuts and add to shortbread dough.

  2. Gease spring form pan, press dough into pan and freeze until over temperature is 375F

Filling
  1. Combine goat cheese, sugar, honey, vanilla extract and salt. Pulse untiled blended and smooth. Add eggs one at ta time.

  2. Remove pan from freezer and add filling

  3. Bake in oven for 18-20 minutes. Filling will still move a little. Chill for several hours

Raspberry & Mint Gelee
  1. Place 1/2 of the vinegar in a bowl. Add gelatine and stir. Set aside and soften for about 5 minutes.

  2. Meanwhile, bring the remaining vinegar to a boil and add sugar. Still until dissolved and remove from heat. Combine with gelatine mixture.

  3. Drizzle cheesecake with glee and return it to the fridge for approx. 3 hours until set.


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