No Bake Goat's cheesecake | Bettine
This really is the most perfect and easy no-bake goat's cheesecake ever. By following this recipe, you get a creamy and smooth dessert that rises nicely in the fridge. Unlike regular cheesecake, no-bake goat's cheesecake is not overly heavy. It is slightly sweet and perfectly refreshing!
Ingredientsfor 10 persons
|For the base:|
|300 g||ginger shortbread cookies|
|50 g||melted butter|
|75 g||white chocolate|
|For the filling:|
|3 leaves||of gelatine|
|300 g||cream cheese|
|250 g||Bettine slices natural|
|1||sachet of bourbon vanilla sugar|
|250 ml||whipped cream|
|For the topping:|
|100 ml||elderflower syrup|
|1||Springform pan 22 cm|
- Finely grind the biscuits in a food processor. Melt the butter in a pan. Chop the white chocolate and melt in the butter. Mix through the biscuit base.
- Line a springform pan with baking paper and spread the biscuit mixture over the base. Press well with the back of a spoon. Place in the fridge until use.
- For the filling, soak the gelatine sheets in a bowl of water.
- Mix the cream cheese and goat's cheese with a hand or stand mixer until fluffy. Add the sugar, vanilla sugar and whipping cream. Beat together until the mixture is thick and firm.
- Squeeze out the gelatine and melt briefly in a saucepan, pour into the goat cheese mixture while whisking.
- Spoon the goat cheese mixture into the springform pan and smooth out. Leave to set in the fridge for at least 2 hours.
- Meanwhile, slice the pears. Put them in a pan with the elderflower syrup and water and cook for 15 minutes until soft. Leave to cool completely.
- You can best get the cheesecake out of the mould by heating it from the outside, using a hairdryer or a hot wet tea towel, for example. Carefully remove the mould and place the pears on the cake before serving.