Fig and Goat Cheesecake with Pistachio Crust

My momma-in-law hooked me on the FREE (with $50 purchase) Schnucks Cooks Magazine years ago always bringing the latest copy over whenever she visits.  Religiously I tear out the coupons and mark the recipes I would like to try, but rarely do.  Yesterday was different;  I checked a bucket list item from my list by making my first cheesecake ever.  Mmmmmmmm!


I had always assumed making cheesecakes were time-consuming and difficult because people I know did not make them often.  Coming across the Fig and Goat Cheesecake with Pistachio Crust recipe in the Schnucks Cooks Magazine Fall 2014 issue, I knew I had to give this one a try.  Of course I was the only one excited about this venture as the hub has sworn off cream cheese for life (because he thinks it tastes like arse), and my oldest squirt is convinced she does not like any cheese except Parmesan, never mind all of the pizzas she eats now and the multitude of  jars of macaroni and cheese she ate as a baby (you should see how many snow globes we created from those jars).

Anywho, during an exploration of the new grocery store, Fresh Thyme Farmers Market, I gathered my ingredients.  Not realizing Boar’s Head made goat cheese, I threw this log into my cart and am so glad I did.  While opening the package, a huge chunk just so happened to fall into my mouth.  What ensued was creamy, salty goodness on my taste buds, a flavor nearly mimicking (to me) the briny liquid in a green olive jar.  Yummers!


In addition, since the recipe calls for fig jam, my anti-cheese squirt selected the Zergut variety from the shelf, and it was definitely the right choice.

IMG_1653As I write this post, the cheesecake has been devoured in less than a twenty-four hour time frame.  Hey, I did share with the neighbor.  However, if I knew just how delicious this cheesecake was prior to sharing, I may have thought twice about it.