150g soft goat’s cheese
450g cream cheese, softened
60g raw caster sugar
1 lemon, finely grated zest only
¾ cup double cream
Micro mint and white edible flowers, to serve
Almond & Pistachio Crumble
75g blanched almonds, roughly chopped
50g pistachios, roughly chopped
1 tbsp extra virgin olive oil
2 tbsp maple syrup
1 tbsp black sesame seeds
500g strawberries, hulled and large ones halved
¼ cup raw caster sugar
1 lemon, juice only
Place goat’s cheese, cream cheese, sugar and lemon zest in a bowl. Beat until just combined. Add cream; beat until just combined, being careful to not overbeat the cream. Spoon mixture into a ceramic dish and refrigerate for 3-4 hours or until firm.
Meanwhile, to make almond and pistachio crumble, preheat oven to 180°C. Combine all ingredients in a bowl and spread out on a lined oven tray. Cook for 12 minutes or until golden brown. Set aside to cool completely.
To make strawberry syrup, place strawberries, sugar and 2 tablespoons of water in a medium saucepan over high heat. Bring to the boil and cook for 5 minutes or until the sauce has thickened. Stir through the lemon juice and set aside to
Scoop cheesecake mixture on to plates. Drizzle with strawberry syrup, sprinkle over crumble and top with mint and flowers.