Simply delicious this fig cheesecake, perfect for this season. Try our two recipes and you won’t regret it!
How not to take advantage of the first figs ?! Once fully ripe, this sweet-tasting, high-sugar fruit is perfect for making a delicious fig cheesecake.
The starting recipe is that of a traditional cheesecake: digestive biscuits and butter for the base, cream cheese and cream for the cream. Ripe figs enrich everything and give the dessert the decisive boost. Here’s how to make this no-bake and no-bake cheesecake recipe.
How to make fig cheesecake
- First we make the base by chopping the dry biscuits and mixing them with the melted butter.
- Once mixed well, press them into a springform pan of about 24 cm in diameter and let it rest in the refrigerator for at least 30 minutes .
- Now let’s move on to the rest of the cake. First we clean about 200 g of figs and put them in a saucepan to cook until they are completely undone and leave them on one side.
- Soak the gelatin in water and, in the meantime, heat all the honey in a saucepan. Once it is hot, add the gelatin with a drop of water and mix vigorously to create a sauce.
- Now add the yogurt, the spreadable cheese and 2/3 of the honey sauce and mix thoroughly to mix everything well.
- Whip the cream until stiff and add that to the mixture.
- Let’s move on to assembly . Take the base out of the refrigerator and immediately pour in the pureed figs.
- Add the cream, yogurt, cheese and honey sauce mixture and level well.
- Let it rest in the refrigerator for about 2 hours.
- Once the required time has passed, decorate with the remaining figs and a pour of the remaining honey sauce (which you can also slightly cool on the fire).
The variant: baked fig cheesecake
The alternative to this fresh and seasonal dessert is to make a baked cheesecake. The ingredients are similar and the presence of figs will surely make a difference!
- 240 g of digestive biscuits
- 110 g of butter
- 500 g of spreadable cheese
- 100 g of cream
- 65 g of sugar
- 25 g of corn starch
- 1 egg
- 1 yolk
- 1/2 lemon
- 1 vanilla bean
- Let’s start with the preparation of the biscuit base. Put them in a blender and blend them until you get a rather fine flour. Add the melted butter and mix well to obtain a mixture similar to wet sand.
- Cover a 22 cm hinged mold with the mixture, forming the base and edges. Refrigerate for 30 minutes.
- Meanwhile, prepare the cream. Work the eggs with the sugar with an electric mixer to obtain a frothy mixture. Then add the seeds taken from the vanilla pod and the spreadable cheese , mixing to obtain a smooth cream.
- Also add the lemon juice and corn starch , mixing well to avoid the formation of lumps. Finally, mix the cream .
- Retrieve the cheesecake base from the refrigerator and pour in the cream obtained. Bake at 160 ° C for an hour , then bring the oven to 170 ° C and continue cooking for another 20 minutes.
- Remove from the oven and let it cool completely before serving the dessert, decorating with fresh figs cut into four . Curious to try some other cheesecake recipe? Don’t miss the strawberry one !
Both versions of this delicious cheesecake can be stored for about 2-3 days in the refrigerator, in a special container for sweets. We do not recommend freezing in the freezer, as there are fresh and freshly cut figs on the surface.