Go Back
+ servings
overhead shot of goat cheese cheesecakes with figs
Print Recipe Add to Collection
4.65 from 14 votes

Goat Cheese Cheesecake with Figs

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! 
Prep Time30 mins
Cook Time1 hr 15 mins
Chilling time6 hrs
Total Time7 hrs 45 mins
Course: cake, Dessert
Cuisine: American
Keyword: goat cheese cheesecake
Servings: 10
Calories: 721.84kcal



  • 2 cups all-purpose flour
  • 1 cup butter unsalted, cold and coarsely chopped
  • 2/3 cup almond flour ground
  • 1/4 cup powdered sugar


  • 16 ounce cream cheese at room temperature
  • 11 ounce goat cheese at room temperature
  • 1/3 cup butter unsalted, softened
  • 4 eggs
  • 3/4 cup sugar
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon zest from 1 lemon
  • 2 tablespoon lemon juice
  • 1 tablespoon cornstarch


  • 12 figs cut into quarters
  • 1/2 cup pistachios chopped
  • 3 tablespoon honey


  • 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!



  1. The video above is for a regular cheesecake, but the techniques are the same as for this cheesecake.
  2. 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.
  3. Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.


Calories: 721.84kcal | Carbohydrates: 61.96g | Protein: 17.71g | Fat: 46.65g | Saturated Fat: 25.45g | Cholesterol: 169.38mg | Sodium: 358.07mg | Potassium: 378.87mg | Fiber: 3.9g | Sugar: 36.79g | Vitamin A: 1534.65IU | Vitamin C: 3.48mg | Calcium: 174.8mg | Iron: 2.91mg