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Goat’s cheese cake with figs and honey

Australian Gourmet Traveller Greek dessert recipe for goat’s cheese cake with figs and honey.

By Lisa Featherby
  • Serves 10
  • 20 mins preparation
  • 1 hr 20 mins cooking plus resting, cooling
Goat’s cheese cake with figs and honey
Goat’s cheese cake with figs and honey

This recipe is based on the popular little free-form cheesecakes found in Santorini called melitinia. This version is more along the lines of a regular cheesecake, but with the addition of goat's curd. The base is made with a pastry similar to that used for kourabiedes, the famous Greek almond shortbread. A drizzle of honey is essential, so use a good, flavourful Greek honey such as Attiki.


  • 500 gm cream cheese, at room temperature
  • 250 gm goat’s curd, at room temperature
  • 75 gm softened butter
  • 4 eggs
  • 110 gm (½ cup) raw caster sugar
  • 2 tsp vanilla extract
  • 1 lemon, finely grated rind only
  • 6 black figs, cut into wedges
  • To serve: honey and chopped pistachios
Almond pastry
  • 240 gm plain flour
  • 200 gm butter, coarsely chopped
  • 80 gm ground almonds
  • 40 gm (¼ cup) pure icing sugar
  • 1 egg yolk


  • 1
    For almond pastry, process flour, butter, almonds and icing sugar until fine crumbs form, add yolk and 20ml cold water and pulse to just bring dough together. Turn onto a lightly floured work surface and knead lightly until dough comes together, press into the base of a 23cm-diameter springform pan lined with baking paper and refrigerate until rested and firm (2 hours).
  • 2
    Preheat oven to 175C. Bake base until light golden and cooked through (30-40 minutes).
  • 3
    Meanwhile, beat cheeses, butter, eggs, sugar, vanilla and rind in an electric mixer until combined and smooth. Pour over pastry and bake until set (30-40 minutes), cool to room temperature (2 hours), then top with figs and pistachios and serve drizzled with honey. Cake is best made on day of serving.