Introduction
This is a fairly easy introduction to some of the techniques involved in making cheesecake. If you like goat cheese, then this is the recipe for you. If not, then you probably won’t love it – the “funky” flavor of the goat cheese definitely comes through. Make sure you use ripe figs (best in late summer and fall). Don’t forget to top with olive oil and honey – it really helps bring everything together.
Recipe Outline
| Recipe: Goat Cheese Cake with Honey and Figs | Special Equipment: Stand Mixer, 9-inch Springform Pan, Walled Roasting Pan (must hold springform pan with some extra space all around) |
| Source: Dessert Person | Time: 1 day |
| Author: Claire Saffitz | Difficulty: 2/5 |
| Type: Dessert (Baking) | Score: ★★★☆☆ |
Making The Crust
Making The Filling And Baking The Cake
Tip: Using extra-large sized foil will make wrapping the pan much easier.
Assembling The Cake
Tip 1: Use ripe figs that are very soft and oozing nectar. They may take a few days to ripen.
Tip 2: Liberally apply olive oil and honey.
Final Product
Key Takeaways
- You can get a sense of the “funk” the cheesecake will have from the goat cheese by simply trying the cheese first. The baking process doesn’t change the taste much.
- Make sure your figs are ripe – they should be very soft and oozing nectar.
- Final Score: 3/5 – This was a fun recipe and a great intro to cheesecake. It’s best done on a day that’s not too warm in fall.
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