St Helen's Farm Baked Goats' Cheesecake Recipe

This is a St Helen's Farm recipe and I throughly recommend anyone with a cows milk intolerance to try this beautiful cheesecake!


I have been eating St Helen's Farm's goats' products for years now and it wasn't until recently that I'd noticed an interesting recipe on the back of my goats' yoghurt. I decided to give it a go and this  baked lemon cheesecake turned out beautifully, you wouldn't even know it's made from goats' products!


Baked Lemon Goats' Cheesecake

This is a St Helen's Farm recipe and I throughly recommend anyone with a cows milk intolerance to try this beautiful cheesecake! 

Ingredients 

150g oat biscuits (I used Tesco's own hobnobs)
40g St Helen's Farm goats' butter melted and warm
300g St Helen's Farm natural goats' yoghurt
100g St Helen's Farm hard goats' cheese, finely grated
2 tbsp lemon zest, finely grated
2 tbsp lemon juice
2 1/2 tsp vanilla extract 
150g caster sugar
4 large free-range eggs 

Method

1. Pre-heat the oven to 190 degrees c / gas mark 5 
2. Crush the biscuits into a find crumb and then slowly add the melted butter 
3. Compress mixture into a lined 8 inch spring cake tin and cook for 15 mins then cool
4. Reduce over to 160 degrees c / gas mark 3
5. Place goats' cheese, vanilla, lemon zest and juice into a large mixing bowl and beat until smooth
6. Add the sugar in two parts beating until silky
7. Gently fold the goats yoghurt into the mixture
8. Mix the eggs in throughly, one at a time
9. Pour mixture into the cake tin and bake for 40-50 mins until set 
10. Cool before removing from tin and refrigerate for 2 hours 

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