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Ingredients
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Crust
Cheesecake Filling
Smoked Sea Salt Caramel
Method
Crust
- 1
Prepare the Crust
Preheat the oven to 350°F (175°C). In a medium bowl, mix the graham cracker crumbs, melted butter, and granulated sugar until well combined.
- 2
Form the Crust
Press the mixture firmly into the bottom of a 9-inch springform pan to form an even layer. Bake in the preheated oven for 8-10 minutes or until lightly golden. Remove from oven and set aside to cool.
Cheesecake Filling
- 3
Mix the Cheesecake Filling
In a large mixing bowl, beat the softened cream cheese and goat cheese together until smooth and creamy.
- 4
Add Sugar and Vanilla
Add the granulated sugar, vanilla extract, and sour cream to the mixture, and beat until fully incorporated.
- 5
- 6
Fold in Figs
Gently fold in the chopped figs until evenly distributed throughout the filling.
- 7
Bake the Cheesecake
Pour the cheesecake filling over the cooled crust in the springform pan. Bake in the oven for 45-50 minutes or until the center is set but still slightly jiggly. Turn off the oven and leave the cheesecake inside for an additional hour.
- 8
Cool and Refrigerate
Remove the cheesecake from the oven, let it cool at room temperature, then refrigerate for at least 4 hours or overnight before serving.
Smoked Sea Salt Caramel
- 9
Make the Caramel
In a medium saucepan over medium heat, add the granulated sugar. Stir constantly until the sugar melts and turns a deep amber color.
- 10
Add Butter
Carefully add the unsalted butter to the melted sugar, stirring until fully dissolved.
- 11
Incorporate Heavy Cream
Slowly pour in the heavy cream while stirring continuously. Be careful, as the mixture will bubble up.
- 12
Finish with Salt
Remove from heat and stir in the smoked sea salt. Let the caramel cool slightly before drizzling over the cheesecake.