Valentine Warner’s Scandinavian-inspired creamy goat’s cheese dessert recipe has a crunchy spelt and seed base.


  • 150 g butter

  • 200 g spelt, flakes

  • 2 tsp pumpkin seeds

  • 2 tsp sunflower seeds

  • 2 tsp linseed seeds

  • 3 tbsp set honey

  • 2 eggs

  • 1 egg yolk

  • 75 g caster sugar

  • 1½ tbsp flour

  • 500 g mild goats' cheese

  • 2 tbsp sheep's cream, (or soft cream cheese or thick full fat yogurt)

  • ½ lemons, zested

  • Heads of elderflowers, to garnish (optional)


  • 1.

    Preheat the oven to 180C/160C fan/gas 4. Grease a 20cm springform cake tin.

  • 2.

    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.

  • 3.

    Cook gently until fragrant, then stir in the honey. Cook for another minute and then turn off the heat.

  • 4.

    In a large mixing bowl, add the eggs, egg yolk and caster sugar. Whisk until light and fluffy.

  • 5.

    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.

  • 6.

    Pour the spelt mixture into the cake tin, pressing the mixture firmly into the base.

  • 7.

    Pour in the creamy goats' cheese mixture and smooth over. Place in the oven for 40 minutes.

  • 8.

    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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