- Prep Time
- 15 mins
- Cooking Time
- 3 h
- Total Time
- 4 h
- Serves
- 8
Ingredients
- 1/2 cup
- goat cheese, at room temperature
- 125 mL
- 1/2 cup
- ricotta, at room temperature
- 125 mL
- 1/4 cup
- sugar
- 60 mL
- 1/3 cup
- honey, divided
- 75 mL
- 2 tbsp
- orange juice, divided
- 30 mL
- 1 tbsp
- grated orange zest
- 15 mL
- 2 1/2 tsp
- vanilla extract, divided
- 12 mL
- 1/2 tsp
- grated fresh ginger
- 2 mL
- 1/4 tsp
- salt
- 1 mL
- 1/3 cup
- 14% sour cream, at room temperature
- 75 mL
- 2
- eggs
- 1/2 cup
- packed gingersnap or chocolate wafer cookie crumbs
- 125 mL
- 2 tbsp + 1 1/2 tsp
- melted unsalted butter, divided
- 30 mL + 7 mL
- 8
- fresh figs, cut into quarters lengthwise
Method
- Step 1
- Using an electric mixer, beat the goat cheese and ricotta in a mixing bowl with the sugar and 1 tbsp (15 mL) of honey until smooth. Stir in 2 tsp (10 mL) of orange juice, 1 tsp (5 mL) of orange zest, 1 1/2 tsp (7 mL) vanilla, ginger, salt and sour cream. Add the eggs, one at time, mixing well between additions.
- Step 2
- Preheat oven to 325°F (160°C). Combine the cookie crumbs with 1 tbsp + 1 1/2 tsp (22 mL) of melted butter and 1 tsp (5 mL) of orange zest. Mix well and spoon 1 tbsp (15 mL) into paper-lined muffin cups, packing down the crumb mixture. Bake for 10 min until firm to the touch and then let cool completely.
- Step 3
- Spoon 1/4 cup (60 mL) of the cheesecake mixture into each muffin cup and bake 18 to 20 min or until just set. (Note: The cheesecakes should still be slightly loose in the middle.) Remove from oven and cool completely. Remove from muffin cups and chill in fridge.
- Step 4
- Reheat the remaining 1 tbsp (15 mL) of melted butter over medium heat in a saucepan, add the figs and sauté for a few minutes until softened and starting to brown. Add the remaining 1/4 cup (60 mL) of honey, remaining 1 tsp (5 mL) of vanilla, orange juice and orange zest. Stir and cook until mixture thickens. To serve, place a single cheesecake on a dessert plate and spoon warm fig mixture on top.
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