This Goat Cheese Cheesecake with Figs, Pistachios and Honey is probably the most beautiful thing I have ever seen. A perfect combination of fresh and creamy, and even though it’s almost too gorgeous to touch it is definitely devour worthy!
Goat Cheese Cheesecake
I mean, come on! Isn’t it beautiful? I wasn’t entirely sure what this goat cheesecake was going to entail but when I saw those figs at the grocery store I couldn’t resist! Figs are delicate and loaded with sweet flavors not to mention perfectly accompanied with a drizzle of honey and tasty pistachios.
This cheesecake has so many different dimensions. The goat cheese is creamy but also a little tangy and it is blended into a light, fluffy, dreamy mixture with honey and lemon zest. This cheesecake melts in your mouth, it is heavenly. You want to make this cheesecake, I promise!
What makes this cheesecake stand out from other cakes is the bottom layer which is not your typical crust with graham crackers. It’s made with almond flour, regular flour, butter and sugar, resulting in a cake-like bottom layer.
What is The Difference Between Goat Cheese and Cow Cheese?
Goat cheese has a higher fatty acid content and a lower amount of milk protein than cow cheese, giving it a smoother creamier texture. We love it because it has a lower lactose count, lower amounts of sodium and cholesterol and it is easier to digest!
Ingredients Needed To Make Goat Cheese Cheesecake with Figs
- Almond Crust – all purpose, butter, almond flour and powdered sugar.
- Cheesecake layer – cream cheese, goat cheese, butter, eggs, sugar, vanilla extract, lemon juice and zest. I also added a tablespoon of cornstarch which helps the cheesecake firm up and keeps it form cracking.
- Figs – fresh, cut into quarters
- Honey – any brand will do!
- Pistachios – chopped, please!
How To Make Goat Cheese Cheesecake
- Create cake base: Work the flour, butter, ground almonds, and powdered sugar into a food processor until fine crumbs are well incorporated and comes together. Spread this dough over the bottom of a 9-inch springform pan, pressing down to cover the entire surface and a little bit up the side. I find it easier to press it down with a measuring cup so that it’s nice and smooth.
- Chill the dough: Transfer to the refrigerator and chill for 2 hours.
- Preheat oven: To 350 degrees once dough is ready to go!
- Bake the base: Transfer the springform pan to the oven and bake for 30 minutes or until lightly golden and cooked through.
- Combine cake ingredients: While the bottom layer is baking, prepare the cream cheese mixture. Mix together the cream cheese, goat cheese, butter, eggs, vanilla, sugar, lemon juice, lemon zest and cornstarch with an electric beater until well combined and smooth – lightly grease sides of the cake tin above the base, and pour in the cream cheese filling.
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Make a water bath: Place the springform pan into a larger roasting pan and fill the pan halfway with boiling water.
- Bake the cake: Transfer the big roasting pan into the oven and bake for about 1 hour to 1 hour and 30 minutes. It really depends on your oven. You need to bake it until the center is firm. To check if the cake is done, shake the pan and the cake should pretty much be set, except for the center which should still jiggle slightly.
Chill And Serve:
- Cool and chill: Turn off the oven and leave the oven door open. Let the cake cake cool in the oven until it comes to room temperature. This should prevent cracks. Once the cake is cooled completely, refrigerate for at least 4 hours to overnight. This helps the cake set.
- Decorate: Top your cake with fresh figs, chopped pistachios and serve drizzled with honey!
What If I Don’t Like Goat Cheese?
Although I think this recipe works perfectly with goat cheese and is utterly delicious, feel free to substitute it with the same amount of ricotta cheese instead, or even additional cream cheese.
What’s the Best Cream Cheese to Use for Cheesecake
I prefer using Philadelphia cream cheese because it always makes a super silky cheesecake. However, if you can’t find the Philadelphia brand, use a cream cheese that is full fat. Do not use fat free or light cream cheese.
How Do I Know When My Cheesecake Is Done Baking
To check if your cheesecake is done baking, gently shake the pan. If the cheesecake looks nearly set, but the center is still a bit jiggly, it is done.The center will firm out as the cake comes to room temperature and chills.
How To Prepare Fresh Figs
Choose figs that are plump with intact bent stems and avoid figs that are dried out and cracked. Minor bruising is okay too. You can eat them with the skins on or off, that is entirely up to you! Rinse the figs with some cool water and gently wipe dry. For this goat cheese cheesecake I am preparing them raw and cut into quarters but they can also be served baked, broiled or even caramelized.
Tips For Making The Best Goat Cheese Cheesecake
- Always use room temperature cream cheese – cream cheese is creamier when mixed, and it will blend better with other ingredients in the recipe
- “Spring” for a springform pan – thats the pan with the spring to hold the sides of the pan in place! It is pretty essential for cheesecake as it’s so much easier to remove the sides of a pan versus removing the entire cheesecake from the pan.
- Do not open the oven door while the cheesecake is baking. It’s difficult but if you want to see how your cheesecake is doing, use the oven light to peek inside.
- Don’t over-bake! – The cheesecake is done when the top and edges look mostly set but the middle of the pan still has a little jiggle! When you remove it with a little “jiggle”, the cake with still cook internally and then set as it begins to cool.
How To Store Goat Cheese Cheesecake
In the refrigerator your cheesecake will last 5 – 7 days, covered loosely with tinfoil or plastic wrap. If you want to freeze your cheesecake, store in an airtight to protect from moisture, and your cheesecake with last 2-3 months.
More Incredible Must Try Cakes:
- Cheesecake Recipe
- Pecan Pie Cheesecake Bars
- Strawberry Cheesecake Crescent Rolls
- Red Velvet Cheesecake
- Sopapilla Cheesecake
- Pumpkin Cheesecake
- Tiramisu
- Chocolate Swiss Roll Cake
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Goat Cheese Cheesecake with Figs
Equipment
Ingredients
Base
- 2 cups all-purpose flour
- 1 cup butter unsalted, cold and coarsely chopped
- 2/3 cup almond flour ground
- 1/4 cup powdered sugar
Cheesecake
- 16 oz cream cheese at room temperature
- 11 oz goat cheese at room temperature
- 1/3 cup butter unsalted, softened
- 4 eggs
- 3/4 cup sugar
- 1 tsp vanilla extract
- 1 tbsp lemon zest from 1 lemon
- 2 tbsp lemon juice
- 1 tbsp cornstarch
Toppings
- 12 figs cut into quarters
- 1/2 cup pistachios chopped
- 3 tbsp honey
Instructions
- Create cake base: Work the flour, butter, ground almonds, and powdered sugar into a food processor until fine crumbs are well incorporated and comes together. Spread this dough over the bottom of a 9-inch springform pan, pressing down to cover the entire surface and a little bit up the side. I find it easier to press it down with a measuring cup so that it's nice and smooth.
- Chill the dough: Transfer to the refrigerator and chill for 2 hours.
- Preheat oven: To 350 degrees once dough is ready to go!
- Bake the base: Transfer the springform pan to the oven and bake for 30 minutes or until lightly golden and cooked through.
- Combine cake ingredients: While the bottom layer is baking, prepare the cream cheese mixture. Mix together the cream cheese, goat cheese, butter, eggs, vanilla, sugar, lemon juice, lemon zest and cornstarch with an electric beater until well combined and smooth - lightly grease sides of the cake tin above the base, and pour in the cream cheese filling.
- Make a water bath: Place the springform pan into a larger roasting pan and fill the pan halfway with boiling water.
- Bake the cake: Transfer the big roasting pan into the oven and bake for about 1 hour to 1 hour and 30 minutes. It really depends on your oven. You need to bake it until the center is firm. To check if the cake is done, shake the pan and the cake should pretty much be set, except for the center which should still jiggle slightly.Chill And Serve:
- Cool and chill: Turn off the oven and leave the oven door open. Let the cake cake cool in the oven until it comes to room temperature. This should prevent cracks. Once the cake is cooled completely, refrigerate for at least 4 hours to overnight. This helps the cake set.
- Decorate: Top your cake with fresh figs, chopped pistachios and serve drizzled with honey!
Video
Recipe Notes
- The video above is for a regular cheesecake, but the techniques are the same as for this cheesecake.
- In the refrigerator your cheesecake will last 5 - 7 days, covered loosely with tinfoil or plastic wrap. If you want to freeze your cheesecake, store in an airtight to protect from moisture, and your cheesecake with last 2-3 months.
- Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
Cooki says
Hi Jo, I’ll give 5 stars because I love goat cheese. Only concern I have is putting the springform pan in a water bath. I have always wrapped the springform in heavy duty aluminum I noticed you do not mention this being done, why? Can’t water leech into the bottom of the pan.
jo says
You can definitely do this, and I mention this in my cheesecake recipe here. I think it depends on the type of springform pan you have, mine doesn’t require it. https://www.jocooks.com/recipes/cheesecake-recipe/
sue funkey says
how can this be made low carb? is there a way to take out the sugar? and white flour?
Jo Cooks Team says
We haven’t made a low-carb cheesecake before but I found this recipe that you can try out.
Liz says
Oh my, this is a fabulous dessert! I made it with the summer’s fresh figs last night, and it was a huge hit. Thank you!
jo says
You’re welcome Liz, glad you enjoyed it. 🙂
Jamie @lifelovelemons says
Love all the flavors in there!!! Must try…
Consuelo @ Honey & Figs says
You couldn’t have added any more delicious stuff to this cake, it looks beyond scrumptious!! I’m so loving the honey + figs combo. Can’t wait for them to be on season here! xx
jo says
Thanks Consuelo 🙂