Make the most out of fig season and devour a delicious fig flavoured cheesecake this summer. Serve chilled and dish out on a summer’s day for tea.
Serves: 8
What You’ll Need:
- 200g Organic Goats Cheese
- 200g Organic Greek Yoghurt
- 250g Caster Sugar
- 10ml Lemon juice
- 6 Organic Eggs (eggs and whites separated)
- 100g organic Flour (+extra for dusting tin)
- 1tbs Butter
- 8 Organic Figs
- 2tbsp Honey
What To Do:
- Preheat oven 180
- Grease a 25cm loose based cake tin with some butter and add the extra flour to coat tin, shake out any excess flour
- Break up the goats cheese and beat until smooth then beat in crème fraiche
- Beat in yolks, sugar and flour then lemon juice
- Whisk the egg whites and fold gently into the cake mix
- Pour into the cake tin and tap gently
- Place in oven and cook for about 45 minutes or until golden
- Leave to cool at room temperature
- Make a cross on top of the figs cutting down about halfway
- Place a small knob of butter in the middle
- Drizzle with honey and bake until caramelised – about 7-10minutes
- Serve warm
You could also place the figs cold in the cake tin and pour the cheese cake mix over the top before baking.
For more seasonal recipes from the Organic. Naturally Different campaign visit: www.facebook.com/organicuk