Organic figs with goats cheese cheesecake by Monica Galetti
Serves 8


200g organic goats cheese
200g organic greek yoghurt
250g caster sugar
10ml lemon juice
6 organic eggs (eggs and whites separated)
100g organic flour (+extra for dusting tin)
1tbs butter
8 organic figs
2tbsp honey


• Preheat oven 180
• Grease a 25cm loose based cake tin with some butter and add the extra flour to coat tin, shake out any excess flour
• Break up the goats cheese and beat until smooth then beat in crème fraiche
• Beat in yolks, sugar and flour then lemon juice
• Whisk the egg whites and fold gently into the cake mix
• Pour into the cake tin and tap gently
• Place in oven and cook for about 45 minutes or until golden
• Leave to cool at room temperature
• Make a cross on top of the figs cutting down about halfway
• Place a small knob of butter in the middle
• Drizzle with honey and bake until caramelised - about 7-10 minutes
• Serve warm

Top tip: You could also place the figs cold in the cake tin and pour the cheese cake mix over the top before baking.