Goats cheese cheesecake

Like most of France Gascony produces a large amount of goats cheese in all shapes & sizes, one of the trips from the barge is to La Cheverie Du Mas in La Mas d’Agenais where Anne-Sohie Cazemajou produces a variety of lait cru, unpasteurized,  cheese from fresh 3 day old goats cheese to aged goats cheese which is a couple of months old.

The fresh goats cheese is very fresh tasting & has a little citrus note to it which seemed perfect to create a dessert, it appeared ideal as a replacement for cream cheese in a cheese cake.


We created a recipe to highlight the flavour of the goats cheese without it being to strong in the flavour of the cheese, this was served with a pistachio crumble to replace the traditional cheesecake base, fresh blackberries as they are in season at the moment & pistachio ice cream.


It very important to to use a very young fresh goats cheese for this as it it soft enough to blend like cream cheese & it has not developed to much overpowering goats cheese flavour.



255g.   Double cream

450g.   Fresh young goats cheese

160g.   Sugar

pinch.  Salt

place all the ingredients into food processor & blend.

190g.   Whole milk

18g.     Gelatine leaves softened

warm the milk & add the softened gelatine leaves, while running add this to the cheese mix & blend till smooth.

Pour the mix into mousse rings or flexi moulds , mousse rings can be set in the fridge until needed & flexi moulds can be frozen to make turning out easier, then defrosted for serving.


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