Savoury Goats cheese Cake with Blackcurrant Compote

Serves: 8 

Prep time: 30 minutes 

Chill time: 4 hours, or overnight


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


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.