Makes 8-inch (square baking dish) cheesecake.

Ingredients

Crust:
248g graham crackers
50g brown sugar
113g (1 stick) unsalted butter, melted
30g water 
¼ tsp kosher salt

Cheesecake:
16 oz plain goat cheese 
100g granulated sugar
226g (8 oz container) sour cream
3 eggs 
½ tsp kosher salt
2 tbsp lemon juice
6-8 fresh figs, sliced for garnish

Fig Sauce:
1 cup fig jam
4-5 tbsp water
 

Directions

  • Preheat the oven to 350°F. Butter an 8-inch square baking dish, then line the bottom and sides with parchment paper. 

  • Add graham crackers, brown sugar, and salt to a food processor. Pulse until graham crackers are fine. Add melted butter and water and pulse until liquid is evenly distributed.

  • Pour the graham mixture into the baking dish. Using your hands, pat down the mixture until you create an even layer.

  • Bake the crust for 15-20 minutes, or until golden brown. Remove from the oven and let cool.

  • Lower the temperature of the oven to 325°F.

  • In a large mixing bowl, mix goat cheese, sour cream, and sugar until combined. Whisk in the eggs and salt until smooth. Mix in lemon juice.

  • Pour the cheese mixture through a fine mesh sieve and directly on top of the graham cracker crust.

  • Bake for 1 hour - 1 hour and 15 minutes. If browning, tent with tinfoil.

  • Once the cheesecake is finished baking, remove from the oven and let cool completely on a wire rack. Once cooled, place in the refrigerator overnight.

  • Add 1 cup of fig jam to a small saucepan over medium heat. Add water and bring to boil then immediately simmer. The fig jam should be loose and syrupy. Once desired consistency is reached, set aside.

  • Gently remove the cheesecake from the baking dish and place on a cutting board.

  • Cut the cheesecake into squares of desired size. Top with fig syrup and fresh figs and serve!