I had been dying to try doing a cheesecake using goat cheese for some time, but hadn’t come up with the perfect topping for it’s stronger tasting cheese base. When I tasted my new fig jam recipe, I knew I found my topping. The warming spices of cardamom and cinnamon take the edge off the goat cheese, and with the added crunch from the pistachios, you get a super-complementary taste combo, one that we certainly enjoyed.

Crust Ingredients:

Goat Cheesecake Filling Ingredients:


  1. Remove goat cheese, eggs, sour cream (or Greek yogurt) from the refrigerator and allow them to warm to room temperature 30 minutes before starting the rest of the recipe.

  2. Prepare a steam rack or trivet with lifting handles. Prepare an aluminum 6 or 7-inch round cheesecake pan with removable bottom or springform pan. Line the springform base with parchment paper so that it wraps all the way around the outside of the edges of the base. Cut a piece of parchment paper to wrap around the inner side of springform pan as well. Snap the base into the pan liner then tightly wrap the base of the springform pan with aluminum foil. This is to prevent moisture from getting in the base, which can make the crust soggy.

  3. Whisk together all the crust ingredients except the almond flour and whey protein. Sift in the almond flour and whey protein then stir with a silicon spatula until the butter is absorbed and a dough is formed.

  4. Transfer the dough to the cheesecake pan. Use a flat measuring cup to firmly press down to form a flat and smooth crust covering the entire bottom of the pan. Put the pan to the freezer to chill for 20 minutes while you work on the filling.

  5. Add goat cheese and sweetener to a large bowl. Use a electric mixer to beat on low speed until well-mixed, around 1 minute.

  6. Add sour cream (or Greek yogurt), honey, and extracts. Beat on low speed until smooth, around 30 seconds.

  7. Add eggs one at a time, beating on low speed until just combined, around 30 seconds each. Be careful not to overmix the eggs.

  8. Remove the pan with chilled crust from the freezer. Pour the batter over the crust, using the spatula to help it along if necessary. Take care not to leave trapped air gaps. Flatten the surface using a spatula. Gently lift and drop the pan on a firm surface to tap it and release air bubbles. Add a sheet of paper towel to the top of the springform pan then wrap the top with aluminum foil.

  9. Add 1-1½ cups of water (according to manufacturer’s recommendations for pressure cooking) to the bottom of the Instant Pot. Place the cheesecake on the trivet and gently lower it into the pot. Secure and seal the lid. Cook for 30 minutes at high pressure, followed by a 20-25 minute natural release. Remove the lid from the Instant Pot. Turn off the pressure cooker.

  10. Allow the cheesecake cool uncovered in the pressure cooker for 45-60 minutes. Lift the cheesecake from the pot using the trivet’s handles to remove the cheesecake from the pot. Gently remove the foil and paper towel from the top and continue to cool on the countertop to room temperature (around 3 hours).

  11. After the cheesecake has cooled to room temperature, refrigerate for at least 6 hours or 24-48 hours for best results. Around 20 minutes before you intend to serve the cheesecake, remove it from the fridge to bring it to room temperature.

  12. Carefully remove the cheesecake from the pan. Peel off the parchment paper and add to serving plate. Spoon fig jam onto the cheesecake so it's covered with a single layer. Sprinkle with chopped pistachios. Slice and serve.

Did you make this keto goat cheese cheesecake with fig jam and pistachios recipe? How did it go? Please share your thoughts in the comments. Or if you share any pics on Instagram, please tag me so I can see your creation. Enjoy! :)