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Goats Cheese, Honey and Thyme Cheesecake

Goats Cheese, Honey and Thyme Cheesecake is the perfect end to a meal. Use the best honey you can find for the deliciously complex and delicate taste.
Prep Time25 mins
Cook Time55 mins
Total Time1 hr 24 mins
Course: Dessert
Cuisine: British
Servings: 8 people
Calories: 401kcal


  • 175 g gluten-free digestives*
  • 75 g unsalted butter melted
  • pinch of salt
  • 375 g soft goats cheese
  • 150 ml british wildflower honey or whatever honey is local to you
  • 150 g sour cream
  • 3 eggs
  • 1 teaspoon fresh thyme leaves
  • zest of 1 lemon
  • pinch of salt
  • Extra honey to drizzle


  • In a food processor whizz up the digestive biscuits until they resemble breadcrumbs and then pour in the melted butter until completely combined.
  • Press into an 18cm loose-bottomed cake tin and place in the fridge for 15 minutes. Meanwhile pre-heat the oven to 150°C.
  • Then place the digestive base in the oven to bake for 15 minutes.
  • While it’s baking, beat the goats cheese and the honey in a large bowl until smooth.
  • Add the sour cream and beat again until smooth.
  • Mix in the eggs, one at a time.
  • Add the thyme leaves, lemon zest and a pinch of salt and stir in until everything is well incorporated.
  • Pour the batter on top of the biscuit base and bake for 40 minutes until the top has set but still has a little wobble in the centre.
  • Remove from the oven and leave to come to room temperature in the tin. Then transfer to the fridge and leave to chill for at least 4 hours.
  • Remove from the tin and drizzle with honey before serving.


*If you are based in the UK then the best gluten-free biscuits to use are Nairn's Gluten Free Oats & Syrup Biscuit Breaks 


Calories: 401kcal | Carbohydrates: 33g | Protein: 13g | Fat: 25g | Saturated Fat: 15g | Cholesterol: 113mg | Sodium: 317mg | Potassium: 101mg | Fiber: 1g | Sugar: 23g | Vitamin A: 935IU | Vitamin C: 0.6mg | Calcium: 103mg | Iron: 2.1mg