I'll post one that is amazing and fancy and I feel that Hannibal would certainly approve of.
Goat Cheesecake with Figs, Pecans and Honey
Ingredients:
Base
8.5 oz (240 g) plain flour (one cup)
7 oz (200 g) butter, coarsely chopped (1/8 cup)
2.8 oz (80 g) ground almonds (7 tablespoons)
1/4 cup powdered sugar
Cheesecake
16 oz (452 g) cream cheese, at room temperature (2 cups)
11 oz (300 g) soft fresh goats cheese, at room temperature (1 1/3 cups)
2.6 oz (75 g) softened butter (1/3 cup)
4 eggs
3/4 cup sugar
1 tsp vanilla extract
zest from 1 lemon
2 tbsp lemon juice
10 - 12 black figs, cut into quarters
chopped pecans
honey
Instructions:
For base, work the flour, butter, almonds and powdered sugar until fine crumbs form in a food processor. Turn onto a lightly floured work surface and knead until the dough comes together. If the dough is a little dry and does not come together easily, add a tiny amount of water. Press into the lined base of a 9″ springform pan and chill for 2 hours.
Preheat your oven to 350 F degrees and bake until light golden and cooked through, around 30 minutes.
Meanwhile, beat cream cheese, goats cheese, butter, eggs, sugar, vanilla, lemon juice and zest in an electric mixer until combined and smooth. Lightly grease the sides of the cake tin above the base and pour in the cream cheese filling. Bake until set, 30-40 minutes and cool to room temperature (2 – 3 hours). Top with figs, pecans and serve drizzled with honey.
This cake is so incredible!
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