08 Feb Goats cheese and yogurt cheesecake with fresh figs, trout tartar, asparagus and pine nuts

Posted at 10:29h in Cheese, Dessert, Recipes by
Press Drip Image 1
W Creek 2
Press Drop Image 2
NEW W Creek 1

Goats cheese and yogurt cheesecake with fresh figs, trout tartar, asparagus and pine nuts
Goats cheese and yogurt cheesecake with fresh figs, trout tartar, asparagus and pine nuts
Print Recipe
There are certain days during the summer when the last place anyone wants to be is in a hot kitchen! This crowd-pleasing dish makes for a wonderfully fresh and interesting savoury dessert with a combination of delectable flavours complemented by the different textures. All the ingredients are in season and the recipe is simple. Serve the cheesecake with local trout tartar, fresh figs, asparagus, pine nuts and Willow Creek Persian Lime Olive Oil. This recipe can be prepared well in advance and taken out just before serving.
Servings Prep Time
6-8 people 45 minutes
Passive Time
2 hours
Servings Prep Time
6-8 people 45 minutes
Passive Time
2 hours
Goats cheese and yogurt cheesecake with fresh figs, trout tartar, asparagus and pine nuts
Goats cheese and yogurt cheesecake with fresh figs, trout tartar, asparagus and pine nuts
Print Recipe
There are certain days during the summer when the last place anyone wants to be is in a hot kitchen! This crowd-pleasing dish makes for a wonderfully fresh and interesting savoury dessert with a combination of delectable flavours complemented by the different textures. All the ingredients are in season and the recipe is simple. Serve the cheesecake with local trout tartar, fresh figs, asparagus, pine nuts and Willow Creek Persian Lime Olive Oil. This recipe can be prepared well in advance and taken out just before serving.
Servings Prep Time
6-8 people 45 minutes
Passive Time
2 hours
Servings Prep Time
6-8 people 45 minutes
Passive Time
2 hours
Ingredients
Crust
  • 100 grams Bacon Kips ground
  • 2 tablespoons Butter melted
  • 1 teaspoon fresh thyme chopped
Filling
  • 500 grams Double Cream Yoghurt
  • 125 grams crème fraiche
  • 100 grams Chevin goats cheese
  • 30 ml Willow Creek Persian Lime flavoured Olive Oil
  • 1 teaspoon garlic minced
  • zest and juice of 1 lime
  • 1 tablespoon chives chopped
  • 2 teaspoons Gelatine powder
  • 100 ml Cold water
  • Salt and pepper to taste
Garnishes
  • 250 grams Fresh salmon trout, cut into 1/2 cm cubes
  • half a red onion finely chopped
  • 60 ml Willow Creek Fig flavoured balsamic vinegar
  • Salt and pink pepper to taste
  • Asparagus, blanced
  • Fresh figs, halved
  • 40 grams pine kernels toasted
Instructions
Crust
  1. Mix together the ground Bacon Kips, melted butter and chopped thyme until well combined. Press the crumb mix into a tin and place into the fridge for 10 minutes or until firm and set.
Filling
  1. Sprinkle the gelatine powder over the cold water in order for it to sponge.
  2. Place the yogurt, creme fraiche and goats cheese in a bowl and whisk until well combined.
  3. Add the olive oil, garlic, lime zest and juice and chives to the yogurt mixture and mix well.
  4. Melt the sponged gelatine in the microwave for about 20 seconds and add it to the mix bit by bit stirring continuously.
  5. Pour the filling over the crust and smooth over the top. Place in the fridge for 2 hours or overnight.
Garnish
  1. Mix together the salmon trout pieces, diced red onion and balsamic vinegar.
  2. Season to taste with salt and pink pepper corns.
  3. Place in the fridge for at least 1 to 4 hours maximum.
Plating
  1. Carefully tip the cheesecake out of the tin.
  2. Top with the salmon trout, fresh figs, asparagus and toasted pine kernels.
Recipe Notes

You can use a lined 18cm - 20cm spring form tin for the cheesecake.