Jo Cooks · by Joanna Cismaru★ 4.8 (14)
Goat Cheese Cheesecake with Figs
NUTRITION · PER SERVING465M COOK
CAL 24%·PRO 23%
CARBS 35G29% OF CAL
3G FIBER14G ADDED8G INTRINSIC10G OTHER22G TOTAL SUGAR
FAT 35G64% OF CAL
19G SAT16G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A stunning cheesecake made with tangy goat cheese and topped with fresh figs, pistachios, and honey. The combination of creamy filling and fresh fruit makes this elegant yet approachable.
dessertamericanbaked good⚙️ food processor🥧 baking dish🔥 ovenvegetarian
View the full recipe on Jo Cooks →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 16- 2 cups all-purpose flour
- 1 cup butter (unsalted, cold and coarsely chopped)
- ⅔ cup almond flour (ground)
- ¼ cup powdered sugar
- 16 ounces cream cheese (at room temperature (2 blocks))
- 11 ounces goat cheese (at room temperature)
- ⅓ cup butter (unsalted, softened)
- 4 eggs
- ¾ cup sugar
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest (from 1 lemon)
- 2 tablespoon lemon juice
- 1 tablespoon cornstarch
- 12 figs (cut into quarters)
- ½ cup pistachios (chopped)
- 3 tablespoon honey
At a glance
PER SERVING · TIME 465M
CAL 24%·PRO 23%
CARBS 35G29% OF CAL
3G FIBER14G ADDED8G INTRINSIC10G OTHER22G TOTAL SUGAR
FAT 35G64% OF CAL
19G SAT16G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Cook
- 1h 15m
- Sodium
- 214mg
- Total sugar
- 22g
- Added sugar
- 14g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 277mg
- Calcium
- 101mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 214MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.