Fig Orange Goats Cheese Cake: 10 Reasons to Indulge

This Fig and Orange Goat’s Cheese Cake combines sweet figs and tangy goat cheese in a delightful dessert.

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Grease the cake tin with butter, ensuring every corner is well covered for easy removal later.
Whizz the ginger biscuits in a food processor until they resemble fine breadcrumbs. Add the melted butter and mix until combined and sticky.
Spread the biscuit mix evenly across the bottom of the cake tin, pressing firmly into the corners. Chill in the fridge for at least 30 minutes.
Preheat the oven to 170°C (340°F) while the base sets.
Mix the goat’s cheese, mascarpone, sugar, vanilla, orange zest, cornflour, and egg yolks together at a slow speed until smooth and creamy.
Whisk the egg whites in a separate bowl until stiff peaks form. Gently fold the egg whites into the goat’s cheese mixture.
Pour the goat’s cheese mixture into the chilled cake tin, distributing evenly over the biscuit base.
Bake in the bottom half of the oven for 50 minutes, covering the top with foil initially. Remove the foil for the last 20 minutes.
Cool the cheesecake to room temperature, then transfer to the fridge to chill for at least 30 minutes.
Slice up the figs and pile them on top of the cheesecake.
Mix the orange juice and honey, then drizzle over the figs and the cake.