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Goats Cheese cakes with preserved figs

Posted on November 26, 2012 by in desserts, events

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Goats Cheese

I made these Goats Cheese cakes with preserved figs on Saturday…. I needed something sweet and decadent to lift my mood. (it’s a woman thing, right?) I had to decline my invitation, because I had a function to cater for, but I hear only good things about the conference so I will definitely book my seat early next year. Goats Cheese, definitely the star in these delicious cheese cakes and that all thanks to Fairview for so kindly sponsoring our function on Saturday night. So all turned out well!

The Goats Cheese cakes  for a small function at my daughter’s school. It was the most amazing evening with such talented children and musicians so we wanted to make it special also on the food side. We decided to go with cheeses, breads, pate, fruit,vegetables and of course a few meaty treats. It was utterly delicious. Our guests expected  cheese and biscuits and was treated to a glorious spread all thanks to the generous cheese donation from Fairview and an amazing selection or artisan breads from Spar.

The joys of catering is that you always come home with leftovers. Well, let me rephrase that. On the actual night of catering, having to deal with bowls and platters of leftovers is a nightmare, when all you would rather do is to fall on your bed and sleep for a week. The next day or meal however, leftovers come in handy and it is then and then only when you see the joy in leftovers. Anyway, I had quite a few logs of Fairview Chevin Traditional Goats Cheese and made these Goats Cheese cakes with them. Wow, what a taste explosion….yum! The Goats cheese just makes it well, cheesier and almost leaves a savory taste in your mouth although it is a dessert. Top it with your favorite fruit or in this case preserved figs and your mood is lifted on the first bite…at least mine was!

Goats Cheese

Goats Cheese Cakes with Preserved Figs

makes 12 individual mini cheesecakes or one 23 cm cheesecake

For the crust

300ml cornflakes

80 g butter – melted

50 g almonds or hazelnuts – toasted

1 T honey


Place the cornflakes and nuts in a food processor and blitz until you have fine crumbs. Add the butter and honey and mix.  Spray a 12 hole muffin pan with Spray n Cook and  spoon a little of the crumb mixture in the bottom of  each hole  or in the base of a 23 cm loose bottom pan. Keep one side.


250 g cream cheese

100 g Fairview  Chevin Traditional Goats cheese

1 tin condensed milk

zest of 1 lemon

juice of two lemons

3 jumbo eggs  – separated

preserved figs or fresh berries of your choice


Preheat oven to 180 C. Pour the condensed milk into a mixing bowl and add the lemon juice and zest. Once the mixture has thickened, add the cream cheese and the goats cheese and mix. Separate the eggs, keep the whites in a glass bowl and add the yolks to the cheese mixture and mix. Whisk the egg whites until it forms stiff peaks and slowly fold it into the cheese mixture. Spoon the mixture into the 12 moulds or the loose bottom pan and bake for 15 minutes. Open the oven door and leave to cool in the oven. Serve with fresh summer berries or the preserved figs.

Goats Cheese

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3 Responses to “Goats Cheese cakes with preserved figs”

  1. Zirkie 26 November 2012 at 4:15 pm #

    All that I can say is WOW!!

  2. usha singh 27 November 2012 at 8:15 am #

    WOW! WOW! these look fantastic & i am sure they tasted even better

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