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Goat’s Cheese, Honey & Thyme Cheesecake

A creamy, easy-to-make cheesecake that combines the tanginess of goat’s cheese with the sweetness of honey and a hint of thyme, perfect for family gatherings or cozy evenings.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 4 hours 30 minutes
Servings: 8 servings
Course: Dessert
Cuisine: International
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Base
  • 200 g digestive biscuits Crushed into fine crumbs
  • 100 g unsalted butter Melted
For the Filling
  • 200 g goat's cheese Softened
  • 150 g cream cheese Softened
  • 100 g honey Plus extra for drizzling
  • 1 tsp fresh thyme leaves Plus more for garnish if desired
  • 200 ml double cream Lightly whipped
  • 2 tbsp sugar Regular granulated sugar
  • 1 tsp vanilla extract

Method
 

Prepare the Base
  1. Preheat your oven to 180°C (350°F).
  2. In a bowl, crush the digestive biscuits until they become fine crumbs.
  3. Melt the unsalted butter in a saucepan and combine it with the biscuit crumbs.
  4. Press this mixture firmly into the base of a lined 9-inch springform pan and bake for about 10 minutes until slightly golden.
Make the Filling
  1. In a mixing bowl, combine goat’s cheese and cream cheese until smooth and creamy.
  2. Add honey, fresh thyme leaves, sugar, and vanilla extract, mixing until well-combined.
  3. Gently fold in the double cream until the mixture is silky and light.
Combine & Chill
  1. Pour the cheese mixture over the cooled biscuit base.
  2. Smooth the surface with a spatula and chill in the refrigerator for at least 4 hours, or overnight if you can wait!
Serve
  1. Once set, slice up your cheesecake and drizzle with extra honey and more thyme if desired.

Notes

For a lighter option, use low-fat cream cheese. Making the cheesecake a day ahead allows flavors to develop beautifully. Avoid over-mixing the filling once you add cream; keep it light and fluffy! Leftovers can be stored in the refrigerator for up to 5 days or frozen for up to two months.