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Goat Cheese Cheesecake
With Fresh Figs, Toasted Pistachios, & Honey
Ingredients
- 1 1/3 cups pistachios, shelled
- 32 gingersnaps
- 6 tablespoons unsalted butter, melted
- 32 ounces cream cheese, softened
- 8 ounces soft plain goat cheese softened
- 3/4 cup honey, plus extra for garnish
- 1/2 cup sugar
- 5 large eggs
- 2 vanilla beans, split and scraped
- 8 whole figs
Instructions
1. Preheat oven to 300°F with a pan of boiling water set on the bottom shelf. Line a 9-inch springform pan with parchment paper, spray the sides with cooking spray.
2. Place 2/3 cup of pistachios and gingersnaps in a food processor with a blade attachment and pulse into a fine crumble. Add melted butter and pulse until the mixture resembles wet sand. Scrape out into the prepared springform pan and press evenly and firmly to form the bottom crust.
3. Clean food processor parts before adding softened cream cheese and goat cheese. Process until smooth. Add the honey, sugar, eggs, and vanilla bean scrapings and process until smooth, stopping once or twice to scrape down the sides. Pour over the crust.
4. Place the springform pan on a half sheet pan. Slide the half sheet pan onto a middle rack. Bake for 1 hour, or until the outer 2/3 of the cake are set and inner 1/3 trembles slightly when the pan is gently shaken. Turn off the oven and prop the door open a couple inches. Let the cake cool for an hour. Place plastic wrap over the exposed top of the cake and refrigerate overnight.
Plating
1. Carefully unlatch the springform pan and push the bottom up through the sides to release the cake. Peel back the parchment paper and using a wide spatula, slide the cake onto a serving plate.
2. Finely chop the remaining 2/3 cup of pistachios. Sprinkle heavily around the outside edge of the top of the cheesecake, leaving the finer pieces toward the center. Slice figs into halves or quarters and arrange on edges. Drizzle entire cheesecake with extra honey and add any other garnishes, such as rose petals. Slice and serve!
