BAKED FIG CHEESECAKE MADE WITH A WALNUT BISCUIT BASE AND TOPPED WITH A FIG CARAMEL SAUCE
RECIPE:
Base
200g/7oz Digestive Biscuits
1 1/2 Cups Walnuts
100g/3.5oz Butter, melted
1/2 Tsp Cinnamon
Cheesecake:
680g/24 oz Philadelphia Cream Cheese
1 Jar (170g/6oz) Devon Sour Cream
4 Eggs, room temperature
1/2 Cup Sugar
1 Tsp Vanilla Essence
Zest of 1/2 Small Lemon
1/2 Tsp Salt
Fig Sauce:
500g Fresh Figs, pureed
3 Tbls Honey
3 Tbls Sugar
3 Tbls Water
1 Tbls Lemon Juice
1 Tsp Vanilla Essence
Method:
Base-
Line the base of a 23cm/9 inch springform pan and spray the sides with a non stick cooking spray.
In a food processor crush the biscuits and walnuts together then add the cinnamon. Mix the crushed biscuits with melted butter and press down onto the base of the pan.
Fig Sauce-
Place the pureed figs, sugar, honey, lemon juice and water in a pan. Bring to boil and simmer until thickened 10 to 20 minutes. When ready stir in the vanilla essence. Pass through sieve if you want to remove any excess seeds.
Cheesecake-
In a large bowl whisk the cream cheese and sour cream until light and fluffy, about 2 minutes.
Add in the eggs and whip 1 more minute.
Add in the sugar, vanilla, lemon zest and salt, mixing until combined.
Pour cheesecake mixture over biscuit base and bake in preheated oven 170C/325F for 1 hour. When ready open the door a quarter way to allow the cheesecake to cool in the oven for another 1 hour.
Remove from oven and allow it to cool completely.
Refrigerate for at least 4 hours before serving or overnight.
Once cooled, remove from springform pan, top with some of the fig sauce (save the remaining before serving), fresh figs and crushed pistachios. I also piped some fresh cream as a decoration (optional).
Enjoy!
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