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Sweet goats' cheese cake
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Prep Time:
100 minutes
Cook Time:
35 minutes
Total Time:
135 minutes
Decadent baked cheesecake with creamy goat cheese filling and caramelized fig topping.
Ingredients:
  • 250g soft goats' cheese
  • 250g cream cheese
  • 125g caster sugar
  • 1/2 orange, rind grated
  • 2.20 gm vanilla extract
  • 2 eggs, separated
  • 40.40 gm double thick cream
  • 40.00 ml flaked almonds
  • Icing sugar, to dust
  • Grilled figs, to serve (see Notes)
  • 225g plain flour
  • 40g icing sugar
  • 125g unsalted butter, chilled
  • 2 egg yolks
Instructions:
  • For the pastry, combine flour and icing sugar in a food processor until mixed. Add butter and process until it resembles fine breadcrumbs. Then add egg yolks and process until a smooth ball forms. Chill covered in the fridge for 30 minutes.
  • Roll out the pastry on a floured surface and gently press it into a greased 30 x 11cm fluted loose-bottomed tart pan to line the base and sides. Chill in the refrigerator for an extra 30 minutes.
  • Preheat the oven to 180°C. Line the pastry shell with baking paper, fill with pastry weights or rice, and blind-bake for 10 minutes. Then, remove the paper and weights and bake for an additional 5 minutes.
  • In a food processor, combine goats' cheese, cream cheese, sugar, lemon rind, and vanilla. Process until creamy. Gradually add egg yolks, then mix in the cream until well combined.
  • Beat the egg whites until they form soft peaks, then gently combine them with the cheese mixture. Transfer the mixture into the tart shell and sprinkle the almonds on top.
  • Lower the oven temperature to 170°C. Bake for 20 minutes until golden brown. Let cool in the pan, sprinkle with icing sugar, and enjoy with grilled figs.

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