Goat Cheese Cake
Goat Cheese Cake
Heading into spring and summer fruit season, for your consideration: a light, lemony, interesting-in-good-way cheesecake that pairs perfectly with any topping. The key ingredient is goat cheese, which adds a complex flavor, and the key technique is using less filling to keep a reasonable filling-to-crust ratio. Check out the episode and see Claire’s tricks for avoiding a soggy bottom and a cracked top!

Special Equipment:


  • Graham Cracker Crust (page 326), fully baked in a 9-inch springform pan and cooled
  • 10.5 ounces (297g) fresh goat cheese, at room temperature
  • 8 ounces (227g) full-fat cream cheese, preferably Philadelphia, at room temperature
  • 2/3 cup sugar (4.6 oz / 130g)
  • Seeds scraped from 1 vanilla bean or 1 teaspoon vanilla paste
  • 1/2 cup heavy cream (4 oz / 113g)
  • 4 large eggs (7 oz / 200g), at room temperature
  • 1 tablespoon finely grated lemon zest
  • 2 tablespoons fresh lemon juice (1 oz / 28g)
  • 1 pound (454g) fresh figs, quartered (or fruit of your choice)
  • Honey, extra-virgin olive oil, and a lemon wedge, for serving


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