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Valentine Warner’s Scandinavian-inspired creamy goat’s cheese dessert recipe has a crunchy spelt and seed base.
Preheat the oven to 180C/160C fan/gas 4. Grease a 20cm springform cake tin.
In a large frying pan over a medium heat, melt the butter. Add the spelt flakes, pumpkin, sunflower and linseeds. Stir to coat everything in the butter.
Cook gently until fragrant, then stir in the honey. Cook for another minute and then turn off the heat.
In a large mixing bowl, add the eggs, egg yolk and caster sugar. Whisk until light and fluffy.
Add the flour and whisk until combined. Add the goats' cheese, sheep’s cream and lemon zest. Whisk again until the mixture is thick and glossy.
Pour the spelt mixture into the cake tin, pressing the mixture firmly into the base.
Pour in the creamy goats' cheese mixture and smooth over. Place in the oven for 40 minutes.
Remove the cheesecake from the oven, cover and leave to cool for an hour on a wire rack. When it's cool, remove from the tin and decorate with fresh elderflowers and serve.
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