Mother’s Day has just passed, and my dear Ma’s birthday was a few days later, so I created a celebratory dessert that was composed of a few of her favourite things. Remember those extra figs I froze when I made my Honey Roasted Fig, Dark Chocolate and Mascarpone Tart? I couldn’t ignore them anymore, so out they came and the result was this creamy, fragrant, frankly irresistible cheesecake. If you truly love me, you’ll make me a cheesecake. That’s really my only ask. I’m very easy to please and I’ll think you’re the bee’s knees forever and ever. This one is a particularly special cheesecake; a slightly salty almond and pistachio base sets the stage, goats curd offsets the rich cream cheese and gives the filling a soft, crumbly texture, and a baklava-inspired honey, lemon and rosewater syrup drizzled over roasted figs, pistachios and rose petals leaves you sobbing with confusion when you realise you ate your slice before you could truly appreciate what was happening.
I wrangled up half of my family and we sat up late on a Wednesday night sharing this cake for Mama’s birthday, after she flew home on a late flight from Sydney. I don’t reveal much about my life on this sneaky blog, but I think the world should know how spectacular my mother is. She is fiercely passionate, graciously kind, infinitely forgiving and completely committed to her family. She taught me how to braid my hair, whip egg whites, play midwife to a birthing sheep, speak in front of a crowd, and live fearlessly and lovingly. This cheesecake was all the more special because I shared it with her, and then I fed the leftovers to hungry friends! So I hope that when you bake it, your enjoy it with your own brilliant people. Side note; there’s definitely no shame in standing in the kitchen alone with a fork eating ‘just a bite’ of the leftovers. That’s completely OK.
INGREDIENTS Pistachio Base Cheesecake Filling, modified from this Gourmet Traveller Recipe Honey Syrup To Decorate METHOD Pistachio Base Cheesecake Filling Honey Syrup To Decorate Store cake covered and refrigerated for up to 4 days. Best served the day after baking.
Roasted Fig and Goats Curd Cheesecake with Honey and Pistachios
Preparation Time: 1 hour
Total Time: 2 hours + 2 hours/overnight refrigeration
Cheesecake Filling, modified from this Gourmet Traveller Recipe
Store cake covered and refrigerated for up to 4 days. Best served the day after baking.