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Goats cheese cheesecake with warm figs
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Prep Time:
40 minutes
Cook Time:
55 minutes
Total Time:
95 minutes
Decadent dessert with cinnamon goat cheese showcasing luscious figs.
Ingredients:
  • 1 x 250g pkt Granita biscuits
  • 1 x 120g pkt dry roasted hazelnuts
  • 80g butter, melted
  • 28.60 gm honey
  • 1 x 250g pkt cream cheese, at room temperature
  • 2 x 120g pkts goats cheese
  • 155g (3/4 cup, firmly packed) brown sugar
  • 2.20 gm vanilla extract
  • 0.63 gm ground cinnamon
  • 4 eggs
  • 8 fresh figs, halved
  • 32.00 gm brown sugar, extra
Instructions:
  • Remove the base from a 20cm springform pan, flip it over, and place it back into the pan securely.
  • Combine biscuits and hazelnuts in a food processor, pulsing until finely crushed. Add butter and honey, process until mixture is well blended. Press mixture firmly onto base and 5cm up the sides of a pan using a straight-sided glass. Chill in the fridge for 30 minutes covered with plastic wrap.
  • Preheat the oven to 160°C. In a large bowl, use an electric beater to combine cream cheese, goat cheese, sugar, vanilla, and cinnamon until smooth. Gradually add eggs one at a time, beating well. Pour the mixture over the biscuit base and bake for 45-50 minutes until just set. Turn off the oven and leave the cheesecake inside with the door slightly open for 2 hours to prevent cracking.
  • Preheat the grill to medium-high heat. Prepare a baking tray with non-stick baking paper. Halve the figs and arrange them cut-side up on the tray. Sprinkle the figs with extra sugar. Grill for 4 minutes or until the sugar melts. Allow them to cool slightly.
  • Place the figs on top of the cheesecake and generously drizzle any remaining sugar syrup from the tray. Enjoy immediately!

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