Monica Galetti's figs with goat's cheese cheesecake

Name: Monica Galetti's figs with goat's cheese cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 200 g (7.1oz) goat's cheese; 200 g (7.1oz) Greek yoghurt; 250 g (8.8oz) caster sugar; 10 ml (0.4fl oz) lemon juice; 6 eggs (whites and yolks separated); 1 tbsp butter; 8 figs; 2 tbsp honey; 100 g (3.5oz) flour (plus extra for dusting); 100 g (3.5oz) flour (plus extra for dusting)

Servings: persons

1
Preheat the oven to 180C.
2
Grease a 25cm loose based cake tin with some butter and add the extra flour to coat tin.
3
Shake out any excess flour.
4
Break up the goats cheese and beat until smooth then beat in Greek yoghurt.
5
Beat in yolks, sugar and flour then lemon juice.
6
Whisk the egg whites and fold gently into the cake mix
7
Pour into the cake tin and tap gently.
8
Place in oven and cook for about 45 minutes or until golden.
9
Leave to cool at room temperature.
10
Make a cross on top of the figs cutting down about halfway.
11
Place a small knob of butter in the middle.
12
Drizzle with honey and bake until caramelised - about 7-10 minutes.
13
Serve warm.

888

kcal

Calories

Fat

109

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 200 g (7.1oz) goat's cheese, 200 g (7.1oz) Greek yoghurt, 250 g (8.8oz) caster sugar, 10 ml (0.4fl oz) lemon juice, and more.

Yes, Monica Galetti's figs with goat's cheese cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!