Monica Galetti's figs with goat's cheese cheesecake
A cheesecake made with goat's cheese and topped with exotic figs. Instead of using the figs as a topping, you could also place them cold in the cake tin and pour the cheese cake mix over the top before baking.
Ingredients
- 200 g goat's cheese
- 200 g Greek yoghurt
- 250 g caster sugar
- 10 ml lemon juice
- 6 eggs (whites and yolks separated)
- 1 tbsp butter
- 8 figs
- 2 tbsp honey
- 100 g flour (plus extra for dusting)
- 100 g flour (plus extra for dusting)
- 7.1 oz goat's cheese
- 7.1 oz Greek yoghurt
- 8.8 oz caster sugar
- 0.4 fl oz lemon juice
- 6 eggs (whites and yolks separated)
- 1 tbsp butter
- 8 figs
- 2 tbsp honey
- 3.5 oz flour (plus extra for dusting)
- 3.5 oz flour (plus extra for dusting)
- 7.1 oz goat's cheese
- 7.1 oz Greek yoghurt
- 8.8 oz caster sugar
- 0 cup lemon juice
- 6 eggs (whites and yolks separated)
- 1 tbsp butter
- 8 figs
- 2 tbsp honey
- 3.5 oz flour (plus extra for dusting)
- 3.5 oz flour (plus extra for dusting)
Details
- Cuisine: British
- Recipe Type: Dessert
- Difficulty: Easy
- Preparation Time: 40 mins
- Cooking Time: 55 mins
- Serves: 8
Step-by-step
- Preheat the oven to 180C.
- Grease a 25cm loose based cake tin with some butter and add the extra flour to coat tin. Shake out any excess flour.
- Break up the goats cheese and beat until smooth then beat in Greek yoghurt. Beat in yolks, sugar and flour then lemon juice.
- Whisk the egg whites and fold gently into the cake mix
- Pour into the cake tin and tap gently. Place in oven and cook for about 45 minutes or until golden.
- Leave to cool at room temperature. Make a cross on top of the figs cutting down about halfway.
- Place a small knob of butter in the middle. Drizzle with honey and bake until caramelised - about 7-10 minutes. Serve warm.
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