Goat Cheese & Fig Cheesecake
Active time: 20 minutes - Total time: 12 hours / Serves 8-10
ingredients
- 2 CUPS ALMONDS, SOAKED AND DEHYDRATED
- ¾ CUP PITTED DATES
- 2 CUPS crème fraîche, PREFERABLY HOMEMADE
- 2 CUPS GOAT CHEESE, SOFTENED
- 4 EGGS, SEPARATED AT ROOM TEMPERATURE
- 1 1/4 CUPS MILK, PREFERABLY RAW
- 2 TABLESPOONS GELATIN
- 1/2 CUP RAW HONEY
- 1 TABLESPOON VANILLA
- ZEST OF ONE LEMON
- PINCH SEA SALT
- ONE CUP OF FIGS, SLICED
method
In a food processor, process dates and almonds until they form a ball. Press into a 9 inch springform pan.
Place egg yolks and milk in a saucepan, beat lightly, sprinkle with gelatin and warm slightly until gelatin is dissolved, about 5 minutes.
Combine crème fraîche, goat cheese, lemon zest, honey and vanilla in a food processor and process until smooth. Add yolk mixture and process until smooth.
Beat egg whites with a pinch of salt until stiff, fold into cream-cheese mixture and pour into crust.
Chill overnight. To serve drizzle with raw honey, and top with figs.
Want to learn how to make your own crème fraîche?
