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Savory Goat Cheese and Cucumber Cheesecake with Dill Recipe

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4 from 8 reviews

A refreshing and elegant savory cheesecake featuring a walnut shortbread base topped with a creamy goat cheese and fresh cheese mixture, flavored with cucumber, dill, and a hint of lemon zest. Perfect as a sophisticated starter or an appetizer for gatherings.

  • Total Time: 4 hours 30 minutes
  • Yield: 4 servings

Ingredients

Shortbread Base

  • 80g Tuc-type salted crackers
  • 40g walnut kernels
  • 50g melted semi-salted butter

Cheese Mixture

  • 150g fresh goat cheese
  • 150g plain fresh cheese, St Môret type
  • 2 sheets gelatin (3-4g)
  • 5 cl (50ml) whole liquid cream
  • 0.5 untreated lemon zest
  • Salt to taste
  • Pepper to taste

Trim

  • 0.5 cucumber
  • A few sprigs of fresh dill
  • Optional crushed walnut kernels
  • Optional sesame seeds

Instructions

  1. Prepare the Base: Blend the Tuc-type salted crackers and walnut kernels in a blender until a fine powder is achieved. Add the melted semi-salted butter and blend briefly again until the mixture has a sandy texture.
  2. Form the Shortbread Base: Distribute the cracker and nut mixture evenly into 4 pastry rings, pressing down firmly to create a compact base layer. Place the rings in the refrigerator for 30 minutes to set.
  3. Soften Gelatin: Soak the gelatin sheets in cold water until softened, usually about 5 minutes.
  4. Make the Cheese Mixture: In a bowl, beat together the fresh goat cheese and the plain fresh cheese (St Môret type) until smooth and creamy.
  5. Add Flavorings: Incorporate the untreated lemon zest, salt, and pepper into the cheese mixture, mixing thoroughly to combine well.
  6. Dissolve Gelatin: Heat 2 tablespoons of the whole cream gently (do not boil). Remove from heat and stir in the softened gelatin sheets until fully dissolved.
  7. Combine Cream and Gelatin: Pour the gelatin and cream mixture into the cheese mixture and stir well. Then add the remaining cold cream and mix until the texture is smooth and homogenous.
  8. Assemble Cheesecake: Pour the cheese mixture over the chilled shortbread bases inside the pastry rings, smoothing out the tops with a spatula.
  9. Chill to Set: Place the assembled cheesecakes into the refrigerator for a minimum of 4 hours, ideally overnight, until fully set and firm.
  10. Prepare Garnishes and Serve: Just before serving, finely slice the cucumber and chop fresh dill sprigs. Garnish the cheesecakes with cucumber slices, dill, and optionally crushed walnut kernels and sesame seeds for an added texture and flavor boost.

Notes

  • Ensure the gelatin is fully softened before dissolving to avoid lumps.
  • Use untreated lemon zest (organic or unwaxed) to avoid bitterness from pesticides or wax.
  • The cheesecake benefits from chilling overnight to develop the best texture and flavors.
  • The shortbread base can be made in advance and stored in an airtight container for up to 2 days before assembling.
  • For a nut-free option, replace the walnut kernels with additional crackers or a seed alternative.
  • Author: Maya
  • Prep Time: 30 minutes
  • Cook Time: 0 minutes
  • Category: Appetizer
  • Method: No-Cook
  • Cuisine: French
  • Diet: Vegetarian

Find it online: https://cozykitchenbymaya.com/savory-goat-cheese-and-cucumber-cheesecake-with-dill-recipe/