Goats Cheese, Honey and Cinnamon Cheesecake

This delightful tart is simple to prepare and makes a wonderfully tasty desert for the whole family, or a delicious anytime treat for friends.
Meredith Dairy Plain Chevre paired with wildflower honey creates an eclectic taste.

Serves 12 people


  • 375g Meredith Dairy Plain Chevre
  • 175g Digestive Biscuits
  • 75g Unsalted Butter
  • 150ml Wildflower Honey
  • 1 1/2 Tsp Ground Cinnamon
  • A pinch of ground nutmeg
  • 150g Creme Fraiche
  • 3 eggs
  • 1/2 vanilla pod
  • A pinch of salt
  • Honey to drizzle


  • Step 1 Wizz biscuits and softened butter in food processor to make crumble! Press into a cake tin and put in fridge for 15 mins. Set oven to 150 degrees C .
  • Step 2 Bake biscuit base for 15 mins. While baking, beat the goats cheese, honey, cinnamon and nutmeg in a large bowl. Beat in creme fraiche. Mix in eggs one at a time. .
  • Step 3 Scrape seeds out of vanilla pod and add to mix along with a pinch of salt. . Pour the batter into the cake tin over biscuit base.
  • Step 4 Bake for 40 mins and then refrigerate for 4 hours.

Products Used

  • Photo of Fresh Goat Cheese 150g CHÈVRE Original & Fresh Dill Fresh Goat Cheese 150g CHÈVRE | Original & Fresh Dill