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Try this goat, ricotta and mascarpone cheesecake topped with roasted figs
The cheesecake as you know it is never going to be the same, especially after one bite of this super-rich, super-decadent cheesecake. Instead of one or even two cheeses, this creamy and luscious dessert is made with three unique cheeses and then topped with a perfect assortment of roasted figs and cherries.
Because go hard or go home, right? This sounds like it's too crazy to work or too good to be true, but neither is the case. This gorgeous cheesecake is incredibly rich, tart and sweet, with the perfect blend of bold goat cheese, ricotta and sweetened mascarpone. You're going to need a minute with this one. Trust me.
Goat, ricotta and mascarpone cheesecake topped with roasted figs and cherries recipe
For the shortbread crust
1 cup (2 sticks) unsalted butter, softened
2 cups all-purpose flour
1/2 cup powdered sugar
Dash of cinnamon
For the filling
16 ounces mascarpone cheese
8 ounces ricotta cheese, pureed
8 ounces soft goat cheese
3/4 cup white sugar
1/4 cup light brown sugar
2 tablespoons all-purpose flour
3 large eggs, at room temperature
2-1/2 tablespoons lemon juice
1 tablespoon lemon zest
For the topping
2 cups fresh or frozen black cherries
2/3 cup sugar
2 teaspoons cornstarch
1/2 teaspoon pumpkin pie spice
Zest of 1 lemon
8 fresh figs
2 tablespoons butter, melted
1 vanilla bean, scraped
For the whipped cream
3/4 cup cold heavy whipping cream
2-1/2 tablespoons honey
Fresh cinnamon stick
Preheat the oven to 350 degrees F. Grease a pie plate with butter. In a mixing bowl of a stand mixer, mix the butter, flour, powdered sugar and dash of cinnamon with a paddle attachment until soft and combined.
Using the back of a spatula, press the mixture into the bottom and up the sides of the pie plate. Bake for about 13 to 15 minutes or until golden brown. Remove from the oven, and let cool.
In another bowl of the stand mixer, beat together the mascarpone cheese, pureed ricotta, goat cheese and sugars on medium-high speed. Scrape down the sides, and mix in the flour. Add the eggs, 1 at a time, mixing well after each addition. Mix in the lemon juice and zest until combined.
Pour the filling into the crust, and smooth the top with a spatula. Bake until the top is cracked slightly or for about 35 to 40 minutes. Remove from the oven, let cool for about 10 minutes, and then chill in the fridge for at least 1 to 2 hours.
Meanwhile, prepare the cherries. Preheat the oven to 400 degrees F. Grease a baking dish with nonstick cooking spray. Add the cherries, sugar, cornstarch, pumpkin pie spice and zest from the lemon. Mix to combine. In another pan, place the figs. Slice the tops (like an X), and place them bottom side down into the pan. Drizzle butter over the figs, and scrape the vanilla beans over them.
Roast both the figs and cherries for about 25 to 30 minutes, mixing the cherries after 15 minutes. Let cool completely.
Once the fruit has been roasted, beat the whipping cream and honey in a chilled mixing bowl until stiff peaks form. Spread the whipping cream over the chilled cheesecake, grate with fresh cinnamon, and top with whole figs and roasted cherries. Serve immediately or chill until ready.