Wednesday, 24 September 2014

In the Kitchen: Fig, Orange, and Goat Cheesecake with Pistachio Crust

I found this beautiful fall recipe in my grocers magazine that I get for free when shopping. I have never made cheesecake before but was really excited to dive in to trying. In fact I am not much for making dessert at all, mostly because it never turns out quite right. However with the combination of goat cheese and the bold flavors of fig and orange I couldn't resist. This recipe was really simple when following each step precisely. We made this dessert for friends after dinner at our house and they loved it! 

What you will need

Pistachio Crust
2 1/2 cups shelled pistachios (buy shelled or you will regret it, trust me!)
3 tbsp granulated sugar
3 tbsp unsalted butter, melted
Parchment paper

Fig, Orange, Goat Cheesecake Filling
4 packages of 4 oz goat cheese at room temperature
3/4 cup granulated sugar
1/4 cup fig and orange jam plus additional for garnish 
1/4 tsp kosher salt
4 large eggs


  1. Preheat oven to 325 degrees. Place a circle of parchment paper in the bottom of a 9 inch springform pan. 
  2. Prepare Pistachio crust in a food processor using the knife blade. Process the pistachios and sugar until you have a medium fine crumb. Transfer to a medium bowl and drizzle with melted butter. Stir with spatula and pour into prepared pan, pressing the crumbs firmly into the pan until the surface is level and compact. Refrigerate until filling is ready.
  3. Clean your food processor, using the knife blade process goat cheese and cream cheese until smooth, scraping the side of the bowl as needed. Add sugar and process till combined. And fig & orange jam and one egg at a time until processed smooth. 
  4. Pour mixture into prepared crust and carefully transfer to oven. Bake 1 hour and 15 minutes or until set. Turn oven off and crack the door open. Leave cake in the oven for 30 minutes. Cool cheesecake completely on a wire rack. Cover and refrigerate at least 2 hours or up to days. Serve with a drizzle of warmed fig & orange jam. 

Note I used Fig & Orange Jam because I was unable to find just Fig Jam. 

From the Harvest Table,

Recipe adapted from Schnucks Cooks local magazine Fall 2014

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