Cake from a goat?

(Top image - Fraser's shot of their lovely culinary creation, Bottom image - a large slice at work)

I've been meaning to post this for a while - it was worthy of a post!

Apologies to the Fraser's for being so slow...

Mr Fraser claimed the baking as his own (when I first complimented it), but soon had to confess it was Mrs Fraser's work. Mr Fraser did say he strategically placed the figs and pistachios on top of the cake, but I am not sure what to believe!

I was so impressed:

a) because I've been fearful of trying to bake a cheesecake myself

b) the presentation was complete with fresh figs and pistachios was visually stimulating

c) it wasn't too sweet

d) I was one of a select few chosen to partake in the consumption of the remainder of this gourmet creation - a privilege in itself.

Mr Fraser also neglected to tell me it was Goat's Cheesecake, not some standard run of the mill cheesecake!

Thank you Mrs Fraser for allowing your husband to share such a treat with us. Hopefully one day we will meet since we seem to have a common love for food. : )

Thank you Mr Fraser for sharing it with us!

Enjoy!

Goat’s cheese cake with figs and honey

Serves 10
Cooking Time Prep time 20 mins, cook 1 hr 20 mins (plus resting, cooling)

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.

This recipe is from the March 2010 issue of Australian Gourmet Traveller.

http://gourmettraveller.com.au/goats-cheese-cake-with-figs-and-honey.htm