Borough Market’s Goat Cheesecake with a Pistachio Crust
This tangy, light, and delicious cheesecake recipe is adapted from the Borough Market Cookbook. Don’t be thrown off by the goat cheese, it tastes so delicious in this recipe. The original recipe uses red currants instead of raspberries. I plan to try this recipe with a classic graham cracker crust in the future. Enjoy!
For the Crust:
100g salted pistachios
40g plain flour
25g cane sugar
50g melted butter
For the Cheesecake:
200g goat cheese
30g powdered sugar
230 ml heavy cream
60g honey
2 tsp vanilla
Chopped pistachios & fruit of choice for topping
Instructions:
Blend the pistachios, flour, and sugar into a flour like consistency.
Combine the pistachio, flour, sugar mixture with the melted butter. Press this crust into a pie pan or loaf pan.
Bake @275 degrees Fahrenheit for about an hour and allow time to cool after.
Using a whisk or a stand mixer, combine the powdered sugar, half the cream, and goat cheese. Separately, whip the other half of the heavy cream, honey, and vanilla to create a whipped topping.
Layer the goat cheese mixture and the whipped topping on top of your prepared crust.
Set the cheesecake in the freezer for about 30 minutes before enjoying!
