Baked Cheesecake with French Goat’s Cheese and Orange

Goat’s cheese? In a cheesecake? Don’t knock it until you’ve tried it – it’s an exciting new way to enjoy dessert...

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Recipe by Sophie Wright
Serves 12
Ready in 60 mins +

Ingredients

    For the base

  • 85g butter, melted plus a little extra for greasing the cake tin
  • 150g digestive biscuits
  • 1 tbsp caster sugar

    • For the filling

  • 900g spreadable fresh French goat’s cheese
  • 275g caster sugar u 3 tbsp plain flour
  • 3 free-range eggs plus one yolk
  • 2 tsp vanilla bean paste or seeds of one pod
  • zest 2 oranges
  • juice of 1 lemon
  • 200ml sour cream

    • For the topping

  • 200ml sour cream u juice of 1 lemon
  • 2 tbsp caster or icing sugar u fresh berries

Nutritional Information:

Calories: 593
Fat: 35.8gg

How To Cook

  1. Grease the base of a 23cm spring-form cake tin with butter and line with baking parchment. Preheat the oven to 160C/325F/Gas 3.
  2. Melt the butter. Process the digestives to fine crumbs. Add the sugar and pour in the melted butter. Blitz again to combine well. Press into the bottom of the tin and push well into the edges. Place on a baking tray and bake in the oven for 10 minutes. Remove and leave to cool.
  3. To make the filling: Beat the spreadable French goat’s cheese by hand or with a mixer for 2-3 minutes until the cheese is light and fluffy. Add the sugar, flour, vanilla, eggs and egg yolk and whisk until smooth and combined, before adding the orange zest, lemon juice and sour cream.
  4. Brush the edges of the cake tin with a little more melted butter and pour the mixture into the cake tin. Bake at 160C/325F/Gas 3 for 10 minutes, then turn the heat down to 120C/250F/Gas 1/2 and cook for a further 40 minutes. The cake is ready once it is set with a little wobble when you give the tin a shake. Leave to cool in the oven with the door slightly open for two hours.
  5. For the topping, combine the sour cream with the lemon juice and sugar. Pour over the cooled cake, right to the edges. Cover with clingfilm and leave to set in the fridge overnight. Serve cut into thick slices with a few fresh berries.
    6. http://www.frenchgoatscheese.com
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Baked Cheesecake with French Goat’s Cheese and Orange
  • Recipe by Sophie Wright
  • Serves 12
  • Ready in 60 mins +
    Ingredients
  • [hd]For the base[/hd]
  • 85g butter, melted plus a little extra for greasing the cake tin
  • 150g digestive biscuits
  • 1 tbsp caster sugar
  • [hd]For the filling[/hd]
  • 900g spreadable fresh French goat’s cheese
  • 275g caster sugar u 3 tbsp plain flour
  • 3 free-range eggs plus one yolk
  • 2 tsp vanilla bean paste or seeds of one pod
  • zest 2 oranges
  • juice of 1 lemon
  • 200ml sour cream
  • [hd]For the topping[/hd]
  • 200ml sour cream u juice of 1 lemon
  • 2 tbsp caster or icing sugar u fresh berries
    How to Cook
  1. Grease the base of a 23cm spring-form cake tin with butter and line with baking parchment. Preheat the oven to 160C/325F/Gas 3.
  2. Melt the butter. Process the digestives to fine crumbs. Add the sugar and pour in the melted butter. Blitz again to combine well. Press into the bottom of the tin and push well into the edges. Place on a baking tray and bake in the oven for 10 minutes. Remove and leave to cool.
  3. To make the filling: Beat the spreadable French goat’s cheese by hand or with a mixer for 2-3 minutes until the cheese is light and fluffy. Add the sugar, flour, vanilla, eggs and egg yolk and whisk until smooth and combined, before adding the orange zest, lemon juice and sour cream.
  4. Brush the edges of the cake tin with a little more melted butter and pour the mixture into the cake tin. Bake at 160C/325F/Gas 3 for 10 minutes, then turn the heat down to 120C/250F/Gas 1/2 and cook for a further 40 minutes. The cake is ready once it is set with a little wobble when you give the tin a shake. Leave to cool in the oven with the door slightly open for two hours.
  5. For the topping, combine the sour cream with the lemon juice and sugar. Pour over the cooled cake, right to the edges. Cover with clingfilm and leave to set in the fridge overnight. Serve cut into thick slices with a few fresh berries.
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