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Fig and Goat Cheese Cheesecake Recipe

Fig and Goat Cheese Cheesecake Recipe

Learn how to make this homemade Fig and Goat Cheese Cheesecake with the perfect balance of tang and sweetness. This easy baking recipe combines creamy goat cheese with honey-roasted figs for an elegant dessert that's surprisingly simple to master. The secret is in the gentle baking technique!
Difficulty:
Intermediate
Prep Time:
30 mins
Cook Time:
1 hour 10 mins
Serves:
1 cheesecake (12 slices)
An overhead shot of a perfectly set Fig and Goat Cheese Cheesecake on a vintage milk glass cake stand, its creamy ivory surface adorned with a spiral of honey-roasted figs revealing their jammy crimson interiors. Natural light streams across the scene, highlighting the golden graham cracker crust visible in a slice that's been removed, exposing the velvety, cloud-like texture within. Droplets of amber honey glisten as they cascade down the sides, while sprigs of fresh thyme and scattered pistachios add earthy color accents against the marble countertop. A silver cake server rests nearby, bearing traces of the luxurious filling.

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the crust:</li><li class="ingredients-single-item">200g graham crackers (or digestive biscuits)</li><li class="ingredients-single-item">80g unsalted butter, melted</li><li class="ingredients-single-item">50g granulated sugar</li><li class="ingredients-single-item">Pinch of salt</li><li class="ingredients-single-item">For the filling:</li><li class="ingredients-single-item">400g soft goat cheese, room temperature</li><li class="ingredients-single-item">300g cream cheese, room temperature</li><li class="ingredients-single-item">150g granulated sugar</li><li class="ingredients-single-item">3 large eggs, room temperature</li><li class="ingredients-single-item">60ml heavy cream</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">1 tbsp lemon zest</li><li class="ingredients-single-item">2 tbsp lemon juice</li><li class="ingredients-single-item">For the fig topping:</li><li class="ingredients-single-item">400g fresh figs, halved or quartered</li><li class="ingredients-single-item">80ml honey</li><li class="ingredients-single-item">2 tbsp water</li><li class="ingredients-single-item">1 tsp fresh thyme leaves (optional)</li><li class="ingredients-single-item">30g chopped pistachios (optional)</li></ul>

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">23cm (9-inch) springform pan</li><li class="equipment-single-item">Stand mixer or electric hand mixer</li><li class="equipment-single-item">Food processor</li><li class="equipment-single-item">Large roasting pan (for water bath)</li><li class="equipment-single-item">Heavy-duty aluminum foil</li></ul>

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 160°C. Wrap the outside of a 23cm springform pan with two layers of heavy-duty aluminum foil, ensuring the foil extends up the sides to prevent water from seeping in during baking. This water bath method will ensure your cheesecake bakes gently, preventing cracks and creating a silky texture.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>For the crust, pulse graham crackers in a food processor until finely ground. Add melted butter, sugar, and salt, pulsing until the mixture resembles wet sand. The butter binds the crumbs, while sugar helps create a firm base that won't crumble when sliced.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Press the crumb mixture firmly into the bottom of your prepared pan, using the flat bottom of a measuring cup to create an even, compact layer. Bake for 10 minutes until lightly golden and fragrant. Remove and cool while preparing the filling.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Reduce oven temperature to 150°C. In a stand mixer fitted with the paddle attachment, beat goat cheese and cream cheese on medium-low speed until completely smooth, about 3 minutes. Scrape down the bowl frequently to ensure no lumps remain – this patience now prevents texture issues later.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Add sugar and beat for another 2 minutes until well incorporated. The sugar crystals will cut through the fat, creating tiny air pockets that give your cheesecake its luxurious mouthfeel.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Add eggs one at a time, mixing on low speed just until each is incorporated. Over-mixing after adding eggs can incorporate too much air, leading to cracks during baking. Then mix in the cream, vanilla, lemon zest, and juice until just combined.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Pour the batter over the cooled crust. Tap the pan gently on the counter several times to release any trapped air bubbles. Place the springform pan in a large roasting pan and add enough hot water to reach halfway up the sides of the springform.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Bake for 60-70 minutes, or until the cheesecake edges are set but the center still has a slight wobble when gently shaken. The internal temperature should reach about 65-70°C. Turn off the oven, crack the door open slightly, and let the cheesecake cool in the oven for 1 hour (this gradual cooling prevents dramatic temperature changes that cause cracks).</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Remove from the water bath, peel away the foil, and run a thin knife around the edge to release the cake from the sides. Cool completely at room temperature, then refrigerate uncovered for at least 4 hours or preferably overnight to set fully.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>For the fig topping, combine honey and water in a small saucepan over medium heat. When the mixture begins to simmer, add the figs and cook gently for 3-4 minutes until they soften slightly and become glossy. The heat transforms the figs, intensifying their natural sweetness while maintaining their shape.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Allow the fig mixture to cool slightly before arranging the figs decoratively on top of the chilled cheesecake. Drizzle with the remaining honey syrup from the pan. If using, sprinkle with fresh thyme leaves and chopped pistachios for a beautiful color contrast and textural element.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>For the cleanest slices, dip a sharp knife in hot water and wipe dry between cuts. Your Fig and Goat Cheese Cheesecake will keep refrigerated for up to 5 days, though the crust may soften slightly after day 3. Bring slices to room temperature for about 20 minutes before serving to allow the flavors to fully bloom.</li></ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Fig and Goat Cheese Cheesecake?

This luxurious cheesecake combines soft goat cheese, cream cheese, eggs, and lemon with a graham cracker crust. The signature topping features fresh figs cooked in honey and water, finished with optional thyme leaves and chopped pistachios for extra flavour and texture.

How to cook Fig and Goat Cheese Cheesecake at home?

Learn how to cook Fig and Goat Cheese Cheesecake by creating a graham cracker crust, preparing a smooth goat cheese and cream cheese filling, and baking it in a water bath for the perfect texture. The key techniques include ensuring ingredients are at room temperature, mixing gently after adding eggs, and cooling gradually to prevent cracks before topping with honey-roasted figs.

Why does this cheesecake recipe use a water bath method?

The water bath creates a gentle, humid environment that prevents the cheesecake from cracking and drying out. This technique ensures even heat distribution, resulting in a silky-smooth texture throughout and helps achieve that professional bakery-quality finish without the dreaded surface cracks.

Can I use different cheese varieties for this gourmet cheesecake?

While goat cheese provides the signature tangy flavour that balances beautifully with sweet figs, you could substitute with ricotta for a milder taste or mascarpone for extra richness. However, maintain the cream cheese portion for proper setting and authentic cheesecake texture.

What's the best way to tell when a cheesecake is perfectly baked?

A perfectly baked cheesecake should have set edges but still maintain a slight wobble in the centre when gently shaken – similar to firm jelly. The internal temperature should reach 65-70°C. Remember, it will continue to set as it cools, so removing it at this stage prevents overbaking.

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Remove and cool while preparing the filling." }, { "@type": "HowToStep", "name": "Prepare the cheese mixture", "text": "Reduce oven temperature to 150°C. In a stand mixer fitted with the paddle attachment, beat goat cheese and cream cheese on medium-low speed until completely smooth, about 3 minutes. Scrape down the bowl frequently to ensure no lumps remain – this patience now prevents texture issues later." }, { "@type": "HowToStep", "name": "Add sugar", "text": "Add sugar and beat for another 2 minutes until well incorporated. The sugar crystals will cut through the fat, creating tiny air pockets that give your cheesecake its luxurious mouthfeel." }, { "@type": "HowToStep", "name": "Complete the filling", "text": "Add eggs one at a time, mixing on low speed just until each is incorporated. Over-mixing after adding eggs can incorporate too much air, leading to cracks during baking. Then mix in the cream, vanilla, lemon zest, and juice until just combined." }, { "@type": "HowToStep", "name": "Fill the pan", "text": "Pour the batter over the cooled crust. Tap the pan gently on the counter several times to release any trapped air bubbles. Place the springform pan in a large roasting pan and add enough hot water to reach halfway up the sides of the springform." }, { "@type": "HowToStep", "name": "Bake the cheesecake", "text": "Bake for 60-70 minutes, or until the cheesecake edges are set but the center still has a slight wobble when gently shaken. The internal temperature should reach about 65-70°C. Turn off the oven, crack the door open slightly, and let the cheesecake cool in the oven for 1 hour (this gradual cooling prevents dramatic temperature changes that cause cracks)." }, { "@type": "HowToStep", "name": "Cool and chill", "text": "Remove from the water bath, peel away the foil, and run a thin knife around the edge to release the cake from the sides. 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If using, sprinkle with fresh thyme leaves and chopped pistachios for a beautiful color contrast and textural element." }, { "@type": "HowToStep", "name": "Slice and serve", "text": "For the cleanest slices, dip a sharp knife in hot water and wipe dry between cuts. Your Fig and Goat Cheese Cheesecake will keep refrigerated for up to 5 days, though the crust may soften slightly after day 3. Bring slices to room temperature for about 20 minutes before serving to allow the flavors to fully bloom." } ], "aggregateRating": { "@type": "AggregateRating", "ratingValue": "5", "ratingCount": "157" }, "review": [ { "@type": "Review", "author": "Sophia Patel", "datePublished": "2023-10-25", "reviewBody": "Perfect sweet-savory balance! The tanginess of the goat cheese pairs beautifully with the honey-roasted figs. I've made it twice already and my guests can't get enough of it.", "name": "Sweet-Savory Perfection", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "François Dubois", "datePublished": "2023-11-02", "reviewBody": "This cheesecake is magnifique! Everyone asks for the recipe when I serve it. The water bath technique really does make a difference - no cracks and the texture is silky smooth.", "name": "Impressive Results", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Elena Kowalski", "datePublished": "2023-11-15", "reviewBody": "I was worried about using goat cheese in a cheesecake, but this recipe has converted me! The flavor is sophisticated without being overwhelming. The figs on top make for a stunning presentation.", "name": "Converted Cheesecake Skeptic", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Miguel Sanchez", "datePublished": "2023-12-03", "reviewBody": "I made this with fresh figs from my garden and it was absolutely divine! The thyme and pistachios add such a nice touch. This recipe is definitely restaurant quality from a home kitchen.", "name": "Garden-to-Table Success", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Aisha Rahman", "datePublished": "2023-12-18", "reviewBody": "The creamy texture with that addictive tang is incredible! I followed the instructions exactly and was rewarded with a perfect cheesecake. The honey-fig combination is truly divine!", "name": "Texture and Flavor Heaven", "reviewRating": { "@type": "Rating", "ratingValue": "5" } } ] }
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