This is such a simple and delicious tart, easy to whip up in no time but looks really quite spectacu...
Goat's Cheese Cheesecakes
These savoury Cheesecakes make for an unusual but spectacular canape dish!
200g digestive biscuits
120g salted butter (melted)
300g Goat’s cheese
100g cream cheese
150ml double cream
1 gelatine leaf
1 jar of Baxters Pineapple, Coconut & Zesty Lime Chutney
Crush the biscuits and then mix in the melted butter.
Line a deep sided baking tray with greaseproof paper.
Cover the base of the tray with the crumbs and press with the back of a spoon. Chill for 30 minutes to firm up.
Beat the cheeses together until smooth.
Place the cream in a small pan, bring to the boil.
Soak the gelatine in cold water for 4 minutes, squeeze out any excess water and whisk through the warm cream to dissolve. Whisk this with the cheese until well-combined and smooth
Pour the cheese mixture over the pre-set base and allow to set until firm, for 2–3 hours
Using a 2.5 cm pastry cutter, or sharp knife, portion the cheesecakes into rounds, squares or shapes of your choice.
Top each individual cheesecake with the Pineapple, Coconut & Lime Chutney.
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