Savoury Goats cheese Cake with Blackcurrant Compote
Serves: 8
Prep time: 30 minutes
Chill time: 4 hours, or overnight
Ingredients:
For the filling:
500g Whitelake goat’s curd
150ml double cream
For the compote:
250g blackcurrants
3 sprigs thyme
1 lemon, zest and ½ juice
3 tbsp balsamic vinegar
1 tbsp sugar
1 red onion, sliced into rounds
For the base:
100g dried, unsweetened dates
100g whole-grain crackers
50g pecan nuts
40g melted butter
1 tbsp honey
Method:
First, make the base by blitzing the ingredients together in a food processor until they form a crumb. Press into a lined cake tin and refrigerate it.
Make the compote by adding all the ingredients into a pan and simmer slowly until it forms a lovely sticky sauce. Leave to cool.
To make the cheesecake filling, whisk the cream and goat’s cheese together and spread over the base. Fridge for 4 hours or overnight, and then top with the compote.
