Payoyo Goat Cheese Cheesecake With Seasonal Fruit Jam Recipe

Prepare crust

Preheat the oven to 170°C (340°F). Line the base and sides of a 9-inch (23 cm) springform pan with parchment paper and lightly butter the sides.

Place the digestive biscuits in a food processor and blitz until they resemble fine crumbs. Alternatively, place in a zip-top bag and crush with a rolling pin.

Transfer crumbs to a bowl. Add melted butter, 1 tablespoon sugar and 1/4 teaspoon salt. Mix until evenly moistened and the texture holds when pressed between fingers.

Press the crumb mixture evenly into the base (and slightly up the sides if desired) of the prepared springform pan using the base of a measuring cup or glass. Chill in the refrigerator for 15 minutes to set, or bake for 10 minutes for a firmer crust. If baking, cool for 10 minutes before filling.

Bring dairy to room temperature

Remove Payoyo goat cheese and cream cheese from the refrigerator 30–60 minutes before mixing so they soften and blend smoothly.

Reduce oven temperature to 150°C (300°F). If you baked the crust, leave oven at that temperature; if you used an unbaked chilled crust, keep the oven at 150°C for gentle baking.

In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the softened Payoyo goat cheese and cream cheese on low-to-medium speed until completely smooth and lump-free, about 2–3 minutes. Scrape down the sides as needed.

Add the caster sugar and cornstarch and continue to beat on low until incorporated, about 1 minute. Scrape the bowl.

Add the eggs one at a time, beating only until just combined after each addition. Overbeating incorporates air and can cause cracks; keep the mixer speed low.

Mix in sour cream, heavy cream, vanilla extract, lemon zest and 1/2 teaspoon salt on low speed until smooth and homogeneous. Do not overmix.

Pour the filling over the chilled or cooled crust and smooth the top with an offset spatula. Tap the pan gently on the countertop to release large air bubbles.

Place the springform pan into a larger roasting pan. Pour hot (not boiling) water into the roasting pan to reach about halfway up the outside of the springform pan to create a water bath (bain-marie). This promotes even baking and prevents cracking.

Bake at 150°C (300°F) for 50–60 minutes. The cheesecake is done when the edges are set and the center still has a slight jiggle (about 1–2 inches). Avoid baking until fully firm to prevent dryness.

Turn off the oven, crack the oven door, and let the cheesecake cool inside the oven for 1 hour to minimize cracking. After an hour, remove the cheesecake from the water bath, run a thin knife around the edge to loosen it from the pan, and cool to room temperature on a wire rack.

Once cooled, cover loosely with plastic wrap and refrigerate for at least 6 hours, preferably overnight, to fully set and develop flavor.

Make the seasonal fruit jam

About 30–40 minutes before serving (so the jam has time to cool and thicken), combine the chopped seasonal fruit (300 g), 80 g granulated sugar, 1 tablespoon lemon juice, 2 tablespoons water and 1/2 tablespoon lemon zest in a medium saucepan.

Bring the mixture to a gentle simmer over medium heat, stirring to dissolve the sugar. Cook, stirring occasionally, until the fruit breaks down and the mixture thickens slightly, about 10–12 minutes for berries or softer fruit, or 15–20 minutes for firmer stone fruit.

If you prefer a very smooth jam, mash with a potato masher or pulse briefly with an immersion blender. For a chunkier jam, leave some pieces whole.

To set a glossy, slightly firm jam suitable for spooning over chilled cheesecake, sprinkle 1 teaspoon gelatin over 1 tablespoon cold water and let bloom for 2–3 minutes. Warm the bloomed gelatin gently until dissolved (do not boil) and stir into the hot jam. Remove from heat.

Taste and adjust sweetness or lemon if needed. Let the jam cool to room temperature; it will thicken as it cools. Refrigerate the jam if not using immediately.

Assemble and serve

When the cheesecake is fully chilled and set, spoon the cooled seasonal fruit jam over the center of the cheesecake, leaving a 1–2 cm border of exposed cheesecake for contrast. Alternatively, serve the jam on the side so guests can add to taste.

Garnish with fresh mint leaves and, if desired, a little extra lemon zest. Return the assembled cheesecake to the refrigerator for 10–15 minutes to let the jam set on the surface, then slice with a hot, dry knife (wipe between slices) and serve chilled.

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