Goat’s Cheese and Honey’d Fig Cheesecake

Goat’s Cheese and Honey’d Fig Cheesecake

A beautiful savoury cheesecake with a sweet Honey’d Fig topping.


  • 280g digestive biscuits
  • 70g butter
  • 250g goat’s cheese
  • 100g of cream cheese
  • 150ml of double cream
  • 1 gelatine leaf
  • 175g Partially rehydrated figs
  • 2-3 tbsp Organic Rowse honey

Serves 6


  1. Line the base of the individual cheesecake moulds with baking parchment. Blend the biscuits as finely as possible in a food processor and mix with the melted butter. Pour the mixture into the tin, pressing down to flatten and set aside in the fridge.
  2. In a small bowl beat together the goat’s cheese and cream cheese.
  3. In a small pan bring the double cream to the boil then set aside.
  4. Soak the gelatine in cold water for 5 minutes. squeeze out the excess water and whisk in to the warm cream until it is completely dissolved.
  5. Then mix the cream mixture and cream together. Pour over the base and set in the fridge for 3-4 hours.
  6. In a pan place the chopped figs, honey and 2tbsp water, heat on a low-medium heat until it becomes sticky and combined.
  7. Place the fig mixture in to a food processor and blend until a sticky paste is formed. Place in to a piping bag.
  8. Pipe on to the top of the cheesecake and place back in the fridge to set
  9. Serve and Enjoy!


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