Savoury Goats' Cheesecake in a Jar

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5 from 7 votes

A cheesecake with a twist - savoury and served in a jar! These Goats' Cheesecake Jars are easy to make and perfect for a picnic!

Servings: servings

Author: Helen Best-Shaw

Prep Time15

Cook Time5

Total Time20

Ingredients

500 g creamy natural yogurt - I used Yeo Valley
2 tbs single cream - or milk
1/2 Soft Goats' Cheese
1/2 tsp za'atar or other herbs or spice blend - I use Steenberg's which is fantastic quality
Handful crushed savoury biscuits - - I used Ryvita Sweet Chilli Thins
4 tbs onion marmalade or chutney
Handful salad leaves - and cherry tomatoes
Glug good olive oil
2 attractive 1 lb jam jars

Instructions

Line a sieve with a cheese cloth (or a new J-Cloth), stand over a bowl, pour the yogurt in and allow to strain for 12 hours. Rather than pouring down the sink use the leftover whey in bread or dal (it should freeze well) or use it to water your herbs as it is full of nutrients.
Scrape the labneh into a bowl, add the cream (or milk), finely chopped Goats cheese and spices and mash well with a fork.
Crush your biscuits - either in a spice grinder or place in a plastic bag and bash with a rolling pin. Pour into the bottom of each jar. Layer the onion marmalade on top, followed by the goats' cheese labneh* (I used a piping bag with mine).
Top with salad leaves and quartered cherry tomatoes.
Put the lid on and take on a picnic!

Notes

* You will probably need about two thirds of the labneh, the rest can be used as a dip or pasta sauce.

• Please note that the nutrition information provided below is approximate and meant as a guideline only.

• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.