Baked Lemon Goats’ Cheese Cheesecake

Delicious baked cheesecake using goats' milk yogurt, cheese and butter that really work well together.


  • 150g oat biscuits
  • 40g St Helen’s Farm goats’ butter melted and warm
  • 300g St Helen’s Farm Natural goats’ yogurt, whipped
  • 100g St Helen’s Farm goats’ cheese, finely grated
  • 2 teaspoons lemon zest, finely grated
  • 2 tablespoons lemon juice
  • 1½ teaspoons vanilla extract
  • 150g caster sugar
  • 4 large free-range eggs

You will need an 8 inch spring cake tin.


Pre-heat the oven to 190°C / Gas 5.

In a food processor whizz the biscuits until a fine crumb is formed, then slowly add the warm melted butter and transfer to the cake tin, pressing the mixture with a bowl to help compress. Pop into the oven and cook for 15 minutes and cool.

Reduce the oven temperature to 160°C / Gas 3.

Place the St Helen's Farm goats' cheese, lemon zest, lemon juice and vanilla into a large mixing bowl and beat until smooth. Add the sugar in two parts beating as you go until the mixture is silky and creamy. Now, add the St Helen's Farm Natural goats' yogurt and gently fold into the mixture then add the eggs one at a time making sure each egg is wholly incorporated before adding the next.

Pour the batter into the prepared cake tin and bake for 40-50 minutes until the edges of the cheesecake look set and the centre is still soft. Cool the cake completely before removing from the tin and refrigerate for 2-3 hours before serving.

Delicious served with fruit coulis...

To make coulis, take half a punnet of raspberries, mash through a fine sieve, add ½ teaspoon of icing sugar making sure to mix well, dust with icing sugar.

Serves 6-8

Preparation time: 30 minutes

Cooking time: 1 hour plus 2 hours refrigeration

Baked Lemon Goats’ Cheese Cheesecake!