Mandy Hall’s Baked Goat Curd Cheesecake with Honey Baked Figs
You will need:
- 500g Woodside Cheesewright’s Goats Curd
- 1/2 cup Natural or Greek Yoghurt
- 50g Self Raising flour
- pinch of salt
- 4 eggs
- 1 cup of sugar
- Juice of 1/2 Lemon
- 6 Fresh Figs, halved
- 3/4 cup honey
How to create:
Preheat oven to 190 degrees celsius
In a large mixing bowl, gently whisk together Goat’s Curd, Yoghurt, Flour and Salt until combined but don’t overwork.
In a separate bowl whisk together eggs & sugar until creamy, then add egg mixture to the curd mixture, also adding the lemon juice, gently mix until all combined.
Line a 15cm springform cake tin with baking paper, base and sides (grease inside of tin first and the baking paper will stay in place), make the sides (collar) approx 5cm higher than the top of the tin to allow for the cheesecake rising.
Place the lined tin in a shallow baking tray. Fill the round tin with Goat Curd mixture and place both tins (round resting in baking tray) into the oven and bake until golden, approx 1 hour. Remove from the oven, there should be a slight wobble to the cheesecake, Allow to cool.
In the meantime, line an oven tray with baking paper, place figs on a tray and drizzle with honey, bake in the oven for 15 mins. Remove and set aside.
When the cheesecake has cooled, release and remove from tin and baking paper, top with honey figs and serve.
While sweet, this recipe is not too sweet – but if you’re a sweet-tooth, feel free to drizzle it with more honey after it cools 🙂