Ginger Goat Cheese Cheesecake with Honey Roasted Figs & Hazelnuts + Alternative Baker Cookbook
Crust slightly adapted from Alternative Baker
Ingredients
Gluten-free Vanilla Hazelnut Tart Crust
- ½ cup (60 g) hazelnut meal
- ½ cup (80 g) sweet rice flour, also called mochiko; do not substitute white or brown rice flour
- ½ cup (55 g) gluten-free oat flour
- 2 tablespoons (12 g) Bob’s Red Mill tapioca flour
- ¼ cup (50 g) granulated sugar
- ¼ teaspoon kosher salt
- 6 tablespoons cold unsalted butter, cut into ½-inch cubes
- 1 teaspoon pure 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 full-fat cream cheese (blocked), room temperature
- 1 teaspoon vanilla bean paste
- 3 tablespoons honey
- 2 tablespoons freshly grated ginger
INSTRUCTIONS
Gluten-free Vanilla Hazelnut Tart Crust
- In the bowl of a stand mixer fitted with the paddle attachment, combine the hazelnut meal, sweet rice flour, oat flour, tapioca stach, cane sugar, and sea salt.
- Sprinkle the butter cubes on top and drizzle with vanilla extract.
- With the mixer on medium-low, beat until the dough begins to clump and the butter has been completely combined, about 3-5 minutes.
- Dump the dough clumps into the bottom of an 9-inch tart pan with a removable bottom and begin pressing the dough evenly into the pan, starting with the sides and then moving to the bottom. Your crust should be between ⅛ and ¼-inch thick with the top edges squared off (this takes about 10-15 minutes of patience).
- Prick the bottom all over with a fork and place in the freezer until firm, 15-30 minutes.
- Meanwhile, preheat the oven to 375°F.
- Remove the tart shell from the freezer and place on a parchment-lined baking sheet for easy clean up. Bake on the middle rack for 23-27 minutes, until lightly golden brown.
- Remove from the oven and while the crust is still hot, use the back of a spoon to gently press down on the sides and bottom to help hold it together as it cools.
- Once cool, life the tart crust from the pan and transfer to a cake plate or stand.
Honey Roasted Figs & Hazelnuts (Adapted from The Bojon Gourmet)
- While the crust cools, preheat the broiler.
- Lay the figs in a baking pan, cut side up, and spoon 2 tablespoons honey over the figs.
- In a separate bowl, toss the hazelnuts in the remaining tablespoon of honey.
- Broil the figs 6-inches from the heat for 3 minutes. Sprinkle the honeyed hazelnuts over the top and broil for an additional 2-3 minutes, until the hazelnuts are toasted.
- Remove from heat and let cool for a few minutes. Transfer to the refrigerator to cool completely before topping cheesecake.
Ginger Cheesecake Filling
- In the bowl of a stand mixer fitted with the whisk attachment, whip heavy cream until light and foamy. Add powdered sugar and whip until soft peaks form. Transfer to bowl and set aside.
- In the same bowl with the paddle, beat the goat cheese and cream cheese on high speed until smooth and creamy.
- Add the vanilla paste, honey, and ginger and beat until combined and smooth.
- Fold in the whipped creamed until just combined.
- Spread filling in cooled tart shell and smooth it out with an offset spatula.
- Chill for at least 2 hours before serving.
- Just before serving, top with cooled honey roasted figs and hazelnuts.
Notes
*I make my own oat flour by grinding gluten-free oats in a blender or food processor and sifting out the large pieces
