FOOD
Habanero & Goats Cheese Cheesecake
Be careful, this goat's got a kick!
FOOD
Habanero & Goats Cheese Cheesecake
Be careful, this goat's got a kick!
Ingredients
Habanero & Goats Cheese Cheesecake
- 400g cream cheese
- 3 tbsp Greek yogurt
- 100g plain goats cheese
- 1tsp vanilla extract
- 4 tbsp powdered sugar
Crust
- 150g graham crackers
- 80g unsalted butter. Melted
Habanero Blackberry Jam
- 3 cups fresh or frozen blackberries
- 2 cups granulated sugar
- 50g Jamsetta pectin powder or pectin jell.
- 2 tsp lemon juice
- 6 habanero chillies
Steps
Habanero & Goats Cheese Cheesecake
- Goats Cheese Cheesecake
- Add all ingredients into a large mixing bowl and use a hand mixer to whisk until everything is smooth.
- To put the cheesecakes together add some of the crushed cookies at the bottom of each serving glass. Add the cheesecake mixture to a piping bag and pipe into each glass. Add some of the chilli blackberry jam on top. Decorate with some extra fresh or frozen berries and a mint leaf before serving.
Crust
- Add the graham crackers to a large zip lock bag, Seal the bag up with as little air as possible. Use a rolling pin to crush the biscuits.
- Add the melted butter and shake the bag to coat the biscuits.
Habanero Blackberry Jam
- To prepare the chillies, cut in half and take out all the seeds. Chop into large pieces and all to a food processor with 1 cup of the blackberries. Process until everything turns into a paste.
- Add to a large saucepan along with the rest of the berries and sugar. Allow to come to a gentle boil.
- Simmer for 10 min until the jam reduces on a medium heat. Add the pectin and stir until well combined.
- Continue cooking for another 5 min and then allow to cool overnight.