Fresh Goat Cheese Cheesecake with Honey and Figs

Ingredients

Equipment Needed

• •9-inch springform pan
• •Large roasting pan (for water bath)
• •Stand mixer or hand mixer
• •Aluminum foil for wrapping pan

Instructions

1. 1

   Prepare the pan and crust

   Preheat your oven to 325°F. Wrap the outside of a 9-inch springform pan with two layers of aluminum foil, bringing it up the sides to prevent water from seeping in during the water bath. In a bowl, stir together the almond flour, melted butter, honey, and salt until the mixture resembles wet sand. Press firmly into the bottom of the pan using the flat bottom of a measuring cup. Bake for 12 minutes until lightly golden and fragrant. Let cool while you make the filling.

   The almond crust echoes the nutty notes in good chèvre. Graham crackers work if you prefer, but they compete rather than complement.
2. 2

   Beat the cheeses until smooth

   In a large bowl or the bowl of a stand mixer, beat the goat cheese and cream cheese on medium speed until completely smooth, about 3 minutes. Scrape down the sides twice. Any lumps now will remain lumps forever. The goat cheese should fully integrate with the cream cheese, creating a uniformly pale, silky base.

   Room temperature cheese is essential. Cold cheese will never cream properly, no matter how long you beat it.
3. 3

   Add sugar and eggs gently

   Add the sugar and beat on medium-low until incorporated, about 1 minute. Add the eggs one at a time, beating just until each disappears before adding the next. Do not rush this. Do not overbeat. Overworked batter traps air that expands in the oven and causes cracking.

4. 4

   Finish the batter

   Add the sour cream, lemon juice, lemon zest, vanilla, and salt. Mix on low speed just until uniform, scraping the bowl once. The batter should be silky and pourable, with a faint tang from the goat cheese that the lemon brightens. Taste it. You should already sense what this cake will become.

5. 5

   Set up the water bath

   Pour the batter over the cooled crust. Set the wrapped springform pan inside a larger roasting pan. Place both pans in the oven, then carefully pour hot water into the roasting pan until it reaches halfway up the sides of the springform. The steam creates a gentle, even heat that prevents cracking.

   Pouring the water after the pans are in the oven prevents sloshing and spilling.
6. 6

   Bake slowly and patiently

   Bake for 55 to 65 minutes. The cheesecake is done when the edges are set but the center still jiggles like gelatin when you gently shake the pan. It will look underdone. Trust this. The residual heat will finish the cooking as it cools. A crack means you overbaked.

7. 7

   Cool gradually

   Turn off the oven, crack the door open a few inches, and let the cheesecake cool inside for one hour. This gradual temperature change prevents the dreaded crack. Then remove to a wire rack, run a thin knife around the edge to release the sides, and cool completely. Refrigerate for at least 4 hours, preferably overnight. The texture improves as it chills.

8. 8

   Roast the figs

   About 30 minutes before serving, preheat your oven to 400°F. Trim the stems from the figs and halve them lengthwise. Arrange cut-side up on a parchment-lined baking sheet. Dot with small pieces of butter and drizzle with honey. Roast for 12 to 15 minutes until the figs soften and caramelize at the edges, their natural sugars concentrating. They should hold their shape but yield completely when pressed.

9. 9

   Assemble and serve

   Remove the cheesecake from the springform. Arrange the warm roasted figs over the top, letting them tumble naturally rather than placing them precisely. Drizzle generously with honey (the good stuff, from a beekeeper you know if possible). Scatter a few fresh thyme leaves if you like. Slice with a thin knife dipped in hot water and wiped clean between cuts.

Chef Tips

• •The goat cheese matters more than anything else in this recipe. Find a local dairy if you can. The fresh chèvre from small farms has a brightness and complexity that supermarket versions lack. Ask at your farmers market.
• •Figs are fleeting. If you miss the season, this cake is beautiful with roasted stone fruit in summer (peaches, apricots) or poached pears and quince in fall and winter. The principle remains: perfect fruit, simply prepared.
• •Local honey carries the flavor of whatever flowers the bees visited. Wildflower honey from late summer pairs naturally with figs because they share the same season and terroir.
• •This cheesecake keeps beautifully for 4 days refrigerated. Add the figs and honey just before serving so they stay vibrant.

Advance Preparation

• •The cheesecake base can be baked up to 3 days ahead and refrigerated, covered. The flavor and texture actually improve with time.
• •Roast the figs within an hour of serving. They are best warm, when their juices still run and their edges are caramelized.
• •The almond crust can be pressed into the pan and frozen, unbaked, for up to 1 month. Bake directly from frozen, adding 2 to 3 minutes.

Frequently Asked Questions

Nutrition Information

1 serving (about 145g)