Goat Cheesecake (gluten Free) Recipe
bruleed figs, honey bourbon ice cream, local honey
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Toppings
Method
Preparation
- 1
Make the Crust
In a mixing bowl, combine almond flour, melted butter, honey, and a pinch of salt. Mix until the ingredients are well combined. Press the mixture into the bottom of a 9-inch springform pan to form an even layer.
- 2
Make the Filling
In a large bowl, beat the goat cheese and cream cheese together until smooth. Gradually add sugar, mixing well. Add eggs one at a time, mixing until fully incorporated. Stir in vanilla extract and lemon juice until combined.
- 3
Combine and Bake
Pour the filling over the crust in the springform pan. Smooth the top with a spatula. Bake in a preheated oven at 325°F (160°C) for 45-50 minutes or until the center is set and slightly jiggly. Allow to cool completely before refrigerating for at least 4 hours or overnight.
- 4
Prepare the Figs
Slice the fresh figs in half and place them cut-side up on a baking sheet. Sprinkle sugar on top and use a kitchen torch to brulee until caramelized. Alternatively, broil in the oven for a few minutes, watching closely to avoid burning.
- 5
