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Habanero & Goats Cheese Cheesecake

Be careful, this goat's got a kick!


  • 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


  1. Goats Cheese Cheesecake
  2. Add all ingredients into a large mixing bowl and use a hand mixer to whisk until everything is smooth.
  3. Crust
  4. 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.
  5. Habanero Blackberry Jam
  6. 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.
  7. 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.
  8. 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.