Blackcurrant, Thyme and Goat’s Cheesecake

Name: Blackcurrant, Thyme and Goat’s Cheesecake
Ingredients: 150 g (5 oz) digestive biscuits or graham crackers; 150 g (5 oz) digestive biscuits or graham crackers; 125 g (1 stick + 1 tbsp) unsalted butter; 1 tbsp clear honey; 50 g (½ cup) jumbo or old-fashioned rolled oats, toasted in a dry pan; 50 g (½ cup) jumbo or old-fashioned rolled oats, toasted in a dry pan; finely grated zest of 1 orange; 1 vanilla pod; 300 ml (1⅓ cup) double cream; 250 g (¼ cup) fresh soft goat’s cheese; 1½ gelatine leaves (we used Costa); 200 g (2 cups) blackcurrants, washed and stalks removed; 50 g (¼ cup) sugar; 3-4 fresh thyme sprigs

Preparation info

Serves
6
with leftovers

Difficulty
Easy

Appears in

The Ultimate Cheesecake Cookbook

By Michael Leventhal

Published 2025

About

Soft, creamy goat’s cheese is delicate in flavour and adds the perfect balance of savouriness. Gill Meiler pairs it with an oaty base and sweet-tart blackcurrants in this easy, no-bake cheesecake from delicious.

Ingredients

For the base

150 g (5 oz) digestive biscuits or graham crackers
125 g (

Cake
Leftovers

Method

For the base, put the biscuits in a food processor, whizz to fine crumbs, then set aside. Melt the butter and honey in a saucepan, then add the crushed digestive biscuits, toasted oats and orange zest. Mix well. Press the mixture into the base of a 20cm (8in) loose-bottomed tart tin and chill for 1 hour to set.
Meanwhile, split the vanilla pod and scrape the se