Meadowfield Farm Goat’s Cheese, Honey and Cinnamon Cheesecake
Meadowfield Farm soft goat’s cheese works remarkably well in sweet settings, and this cheesecake is a particularly good example – honeyed and spiced.
1 In a food processor whizz up the digestive biscuits until they resemble breadcrumbs and then pour in the melted butter until completely combined.
2 Press into an 18cm loose-bottomed cake tin and place in the fridge for 15 minutes. Meanwhile preheat the oven to 150C/300F/gas mark 2.
3 Place the biscuit base in the oven to bake for 15 minutes. While it’s baking, beat the Meadowfield Farm goat’s cheese, honey, cinnamon and nutmeg in a large bowl until smooth.
4 Add the creme fraiche and beat again until smooth. Mix in the eggs, one at a time.
5 Scrape out the seeds of the vanilla pod then add them to the Meadowfield Farm goat’s cheese mix along with the salt. Stir until everything is well mixed.
6 Pour the batter on top of the biscuit base and bake for 40 minutes until the top has set but still has a little wobble in the centre.
7 Remove from the oven and leave to cool to room temperature in the tin. Then transfer to the fridge and leave to chill for at least 4 hours. Remove from the tin and drizzle with honey before serving.
175g digestive biscuits
75g unsalted butter, melted
375g Meadowfield Farm soft goat’s cheese
150ml wildflower honey
1½ tsp ground cinnamon
A pinch of ground nutmeg
150g sour cream or creme fraiche
½ vanilla pod
A pinch of salt
Extra honey to drizzle