Baked Lemon Goat’s Cheese Cheesecake

  • 30 mins
  • Serves 8
  • Medium

This creamy baked cheesecake is really elevated by using Goat’s milk yogurt, cheese and butter. The perfect balance of flavours will explode on your tongue.


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  1. Pre-heat the oven to 190°C / Gas 5.
  2. In a food processor whizz the biscuits until a fine crumb is formed, then slowly add the warm melted butter and transfer to an 8-inch spring cake tin, pressing the mixture with a bowl to help compress. Pop into the oven and cook for 15 minutes and cool.
  3. Reduce the oven temperature to 160°C / Gas 3.
  4. Place the St Helen's Farm goats' cheese, lemon zest, lemon juice and vanilla into a large mixing bowl and beat until smooth. Add the sugar in two parts beating as you go until the mixture is silky and creamy. Now, add the St Helen's Farm Natural goats' yogurt and gently fold into the mixture then add the eggs one at a time making sure each egg is wholly incorporated before adding the next.
  5. Pour the batter into the prepared cake tin and bake for 40-50 minutes until the edges of the cheesecake look set and the centre is still soft. Cool the cake completely before removing from the tin and refrigerate for 2-3 hours before serving.
  6. Delicious served with fruit coulis... To make coulis, take half a punnet of raspberries, mash through a fine sieve, add ½ teaspoon of icing sugar making sure to mix well, dust with icing sugar.