White Choc, Berry and Goats Cheese Cheesecake

serves: 8-10

Prep: 1 hr

Cook: 1 hr

Cool: 3–4 hrs



    • 500g cream cheese, softened
    • 300g Yarra Valley Cheese
    • Fresh Goats Cheese
    • 1 1/2 cups caster sugar (superfine)
    • zest of 1 lemon
    • 2 tbsp lemon juice
    • 1 tsp vanilla extract
    • 4 eggs
    • 1 tbsp corn flour
    • 1 tbsp water
    • 200g white chocolate, melted
    • 250g mixed berries, fresh or frozen

Biscuit Base

    • 650g store bought shortbread biscuits
    • 1 cup ground almond meal
    • 180g unsalted butter, melted


    • Preheat oven to 150°C (fan forced)
    • To make the biscuit base, place the biscuits & almond meal in a food processor & process until the mixture resembles fine breadcrumbs. Add the melted butter & process to combine.
    • Press the biscuit mixture into the base & sides of a lightly greased 26 cm round cake tin lined with non stick baking paper. Refrigerate for 1 hour or until firm & set.
    • Place the cream cheese, Yarra valley fresh goats cheese, sugar, lemon rind & juice, vanilla & eggs into a food processor & process until smooth.
    • Place the cornflour & water in a bowl & mix until smooth. Scrape down the sides of the food processor bowl & add the cornflour mixture & melted chocolate. Process to combine.
    • Pour the mixture over the biscuit base & sprinkle with the berries. Bake 55- 60 minutes or until set (it should have a slight wobble).
    • Allow to cool at room temperature for 1 hour before refrigerating for 3-4 hours until firm.
    • Remove from baking tin & transfer to a serving dish. Garnish with extra berries if desired.
Fresh Goats Cheese 120g


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