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

Details

  • Cuisine: British
  • Recipe Type: Dessert
  • Difficulty: Easy
  • Preparation Time: 40 mins
  • Cooking Time: 55 mins
  • Serves: 8

Step-by-step

  1. Preheat the oven to 180C.
  2. Grease a 25cm loose based cake tin with some butter and add the extra flour to coat tin. Shake out any excess flour.
  3. Break up the goats cheese and beat until smooth then beat in Greek yoghurt. Beat in yolks, sugar and flour then lemon juice.
  4. Whisk the egg whites and fold gently into the cake mix
  5. Pour into the cake tin and tap gently. Place in oven and cook for about 45 minutes or until golden.
  6. Leave to cool at room temperature. Make a cross on top of the figs cutting down about halfway.
  7. Place a small knob of butter in the middle. Drizzle with honey and bake until caramelised - about 7-10 minutes. Serve warm.

For more seasonal recipes from the Organic. Naturally Different campaign visit: www.facebook.com/organicuk

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