Savory cheesecake with fresh figs, no-bake except for the butter for about 30 seconds, and gelatin-free, an easy and delicious recipe perfect for completing your late summer table. Ideal to make with not too ripe figs, this cheesecake is made with very few steps and is also ideal as an appetizer. To make the base, you can use any type of crackers you prefer in the quantity I have described. I personally opted for water-based crackers for a lighter recipe, but seed crackers will also be perfect for that extra touch. My recipe is further refined and unique due to the choice of some ingredients that you may omit or substitute, as I suggest in the answers to your most common questions at the end of the recipe. Indeed, I chose to garnish my cheesecake with bresaola fillets and lamb’s lettuce, making it even more appetizing. Among the tools, I opted for a mold with a removable bottom. This makes it easier to cut the cheesecake when serving it at the table.
Below, I leave you some ideas to make with figs, very easy to find at the beginning of September until the end of October.
#adv
- Difficulty: Easy
- Cost: Economical
- Rest time: 2 Hours
- Preparation time: 20 Minutes
- Portions: 22 cm mold (approximately 8.66 inches)
- Cooking methods: Microwave
- Cuisine: Italian
- Seasonality: Autumn
Ingredients
- 4.23 oz crackers (my water-based ones)
- 4.23 oz butter
- 6.35 oz cream cheese
- 6.35 oz ricotta (well-drained)
- 4 figs
- 2 tbsps cheese (grated)
- 5 figs (medium, not ripe)
- to taste walnut kernels
- to taste bresaola (in fillets)
- to taste lamb's lettuce (valerian)
Tools
- 1 Mixer
- 1 Bowl
- 1 Small Bowl
- 1 Spatula
- 1 Glass
- 1 Fork
- 1 Mold
- 1 Piping Bag
Steps
To make the Savory Cheesecake with Fresh Figs, No-Bake, first focus on the base. In a mixer, pour the chosen crackers and coarsely chop them. If you don’t have a mixer, you can put the crackers in a food bag, like freezer bags, close it, and crush them with a rolling pin.
Melt the butter previously cut into cubes in a small bowl, in the microwave, for 30 seconds, at 50w power. Pour it over the crushed crackers and mix with a fork until well absorbed.
Pour the base into the removable bottom mold and, with the help of a glass, press it to make it more compact, being careful to create the edges. Let rest in the refrigerator for about 30 minutes or a little more.
In the meantime, prepare the filling. In a bowl, put the peeled figs and work them with the drained ricotta, cream cheese, and grated cheese. Once you have a homogeneous consistency, transfer the mixture to a piping bag without a nozzle.
Retrieve the base and, with the help of the piping bag, distribute the filling, leveling it with a spatula to the edges to make it smoother. Let rest again in the refrigerator for at least 1 hour or until ready to decorate.
For decoration, wash and dry well some figs that are not too ripe and cut them into slices. Arrange them on the cake and complete with chopped walnut kernels, bresaola fillets, and some lamb’s lettuce leaves.
The cheesecake is perfect for any occasion. Decorate it just before serving to present fresh and colorful ingredients. You can still prepare the base in advance, as well as the filling, and then, after the necessary rest, use them for the cheesecake.
The No-Bake Cheesecake with Fresh Figs can be stored in the fridge for a maximum of two days.
FAQ (Questions and Answers)
What can I substitute for the cheeses in the recipe?
If you like a stronger flavor, you can substitute the cream cheese with the same amount of gorgonzola and mascarpone, or just mascarpone.
Can I use only ricotta?
This cheesecake needs a slightly firmer cheese to hold well without gelatin, but you can try using more solid and well-drained sheep ricotta, with a little addition of grated cheese.
Can I decorate it as I like?
Of course, you can replace walnut kernels with other nuts of your liking, such as pine nuts or pistachios, and bresaola with speck or prosciutto. Instead of lamb’s lettuce, you can use baby lettuce or arugula.
