Fig Pistachio Honey Goat Cheese Cheesecake
Ultra-creamy, not too sweet, and a feast-for-the-eyes while still being simple to make, this vanilla bean flecked Fig Pistachio Honey Goat Cheese Cheesecake is a show stopper!
- 1 1/3 cups pistachio hearts, divided
- 32 gingersnaps
- 6 tablespoons unsalted butter, melted
- 32 ounces cream cheese (4 [8 ounce] bricks) softened to room temperature
- 8 ounces soft plain chevre (goat cheese) softened to room temperature
- 3/4 cup mild golden honey, plus extra for garnish
- 1/2 cup sugar
- 5 large eggs
- 2 vanilla beans, split and scraped
- 8 whole figs
- coconut cooking spray
To Make the Fig Pistachio Honey Goat Cheese Cheesecake:
Position the oven racks on the bottom third and middle third. Place an empty metal cake pan on the bottom shelf.Preheat oven to 300°F. Bring a kettle of water to the boil. Line a 9-inch springform pan with parchment paper, spray the sides with coconut cooking spray, and set aside.Fit a food processor with a metal blade. Add 2/3 of a cup of pistachios, fix the lid in place, and pulse 14 times. Add the gingersnaps and continue pulsing until the crumbs are the texture of fine bread crumbs. Add the melted butter and pulse until the mixture resembles wet sand. Scrape into the prepared springform pan and press evenly and firmly over the bottom of the prepared pan.
Wipe the food processor and blade clean with a paper towel and replace on the base with the metal blade. Add the softened cream cheese and chevre and process until smooth. Add the honey, sugar, eggs, and scraped contents of the vanilla bean to the food processor and fix the lid back in place. Process until smooth, stopping the processor once or twice to scrape down the sides. Pour into the prepared springform pan with the crust.
Place the springform pan on a rimmed half sheet pan. Slide the half sheet pan on the top rack. Pour boiling water from the kettle into the empty cake pan on the bottom shelf. Close the oven and bake for 1 hour, or until the outer 2/3 of the cake are set and inner 1/3 is jiggling when the pan is gently shaken back and forth. Turn off the oven and prop the door open a couple inches. Let the cake cool for an hour in the slightly opened oven. Lay plastic wrap directly on the surface of the cake and refrigerate overnight.
To Garnish and Serve the Fig Pistachio Honey Goat Cheese Cheesecake:
Gently unlatch the springform pan and push the bottom up through the sides to release the cake. Lift the parchment to remove the cake from the base, then fold back the paper as you slide it onto a serving plate or cake stand.
Finely chop the remaining 2/3 cup of pistachios. As you lift the larger pieces, the finer ones will fall to the cutting board. Arrange the more robust pieces of pistachio near the outer edge of the cheesecake, leaving a 1/2-inch border on the outside. Sprinkle the finer chopped nuts inside the ring of larger pistachio pieces in toward the center of the cheesecake. Position one whole fig at the center of the cheesecake. Halve 4 figs from top to bottom and arrange those -cut sides out- around the whole fig. Chop the remaining figs into small pieces and arrange on the very outer edge of the cake. Drizzle the whole thing with about 1/4 cup of mild honey. Slice and serve with additional honey, to taste.