Honey and Fig Goats Cheese Baked Cheesecake

You will need:

For the crust:

6tbsp of melted butter

32g of caster sugar

85g of finely chopped nuts

85g of biscuit crumbs

For the filling:

350g of cream cheese

350g of goats cheese

350g of creme fraiche

4eggs

130g of caster sugar

2tsp of vanilla extract

For the fig jam:

130g of chopped fresh figs

65g of sugar

Rind of half a lemon

Honey to decorate

Preheat the oven to 180C.

First make the fig jam. In a small saucepan, boil down the figs, sugar and lemon rind until thickened and coats the back of a spoon. Push the mixture through a sieve, to strain out the seeds. Leave to stand whilst you make the cheesecake.

For the crust, put the melted butter, sugar, nuts and biscuit crumbs into a bowl. Mix until evenly coats and press in an even layer into the base of a cheesecake tin.

To make the filling, beat together the cream cheese and goats cheese until light and fluffy. Fold in the creme fraiche. Beat in the eggs one at a time, until well combined. Then finally beat in the sugar and vanilla extract.

Use a large spoon to drizzle the fig jam over the biscuit base. Then gently pour the filling over the base. Place the cheesecake tin on a baking tray and cook for roughly 55-60mins.

Drizzle honey over the top to decorate.

Enjoy! x