Ginger Goat Cheese Cheesecake

Ginger Goat Cheese Cheesecake with Honey Roasted Figs

Gluten-free Vanilla Hazelnut Tart Crust:
1⁄2 cup (60g) hazelnut meal
1⁄2 cup (80g) sweet rice flour
1⁄2 cup (55g) oat flour
2 tablespoons (12g) tapioca starch/flour
1⁄4 cup (50g) cane sugar
1⁄4 teaspoon fine sea salt
6 tablespoons cold, unsalted butter, cut into 1⁄2-inch cubes
1 teaspoon vanilla extract

Honey Roasted Figs & Hazelnuts:
10 ripe black mission figs, halved
⅓ cup chopped hazelnuts
3 tablespoons honey

Ginger Cheesecake Filling:
⅓ cup heavy cream, whipped
¼ cup + 2 tablespoons powdered sugar, sifted
8 ounces goat cheese, room temperature
8 ounces cream cheese, room temperature
1 teaspoon vanilla paste
3 tablespoons honey
2 tablespoons freshly grated ginger

View the full recipe at Snixy Kitchen →