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
-
Chop nuts and add to shortbread dough.
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Gease spring form pan, press dough into pan and freeze until over temperature is 375F
Filling
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Combine goat cheese, sugar, honey, vanilla extract and salt. Pulse untiled blended and smooth. Add eggs one at ta time.
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Remove pan from freezer and add filling
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Bake in oven for 18-20 minutes. Filling will still move a little. Chill for several hours
Raspberry & Mint Gelee
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Place 1/2 of the vinegar in a bowl. Add gelatine and stir. Set aside and soften for about 5 minutes.
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Meanwhile, bring the remaining vinegar to a boil and add sugar. Still until dissolved and remove from heat. Combine with gelatine mixture.
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Drizzle cheesecake with glee and return it to the fridge for approx. 3 hours until set.
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