Fig Cheesecake — fresh and delicious. Today I’m sharing the recipe for the dessert I prepared for my birthday. Yes, I know it’s not exactly a classic birthday cake, but with the heat at that time it was the only dessert I could make. A simple, no-bake dessert that’s really tasty and you can easily prepare it in advance, even the day before — in fact it will be even better! An effortless dessert that’s very easy to make, and figs are a truly special fruit; it’s a shame they’re available only for a short while, so it’s better to take advantage and indulge, make lots of fig desserts and also my special Fig Jam. So, have I already convinced you to try it? Let’s get into the kitchen and prepare my delicious Fig Cheesecake together!
DON’T MISS THESE RECIPES TOO:
- Difficulty: Easy
- Cost: Medium
- Rest time: 3 Hours
- Preparation time: 30 Minutes
- Cooking time: 30 Minutes
- Portions: 8 Servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Summer, Autumn
- Energy 485.61 (Kcal)
- Carbohydrates 48.90 (g) of which sugars 35.41 (g)
- Proteins 5.99 (g)
- Fat 30.43 (g) of which saturated 7.22 (g)of which unsaturated 4.35 (g)
- Fibers 2.03 (g)
- Sodium 180.50 (mg)
Indicative values for a portion of 127 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
INGREDIENTS FOR THE FIG CAKE
- 1 1/2 cups Digestive biscuits (or whole wheat cookies)
- 6 tbsp butter
- 3/4 cup heavy whipping cream
- 7 oz cream cheese (such as Philadelphia)
- 1/2 cup powdered sugar
- 4 sheets gelatin sheets
- 4 tbsp milk
- 1 3/4 lb figs
- 1/2 cup brown sugar
HOW TO PREPARE THE FIG CHEESECAKE
Crush the biscuits using a food processor. Transfer them to a bowl and add the melted butter. Mix well. Line the base and sides of a 8 in diameter springform pan with parchment paper. Cover the base with the biscuit mixture, pressing down firmly with the back of a spoon to compact it. Place the pan in the fridge for at least 30 minutes or longer.
Soak the gelatin sheets in a bowl of cold water until softened. Meanwhile, whip the cold cream from the fridge with the addition of the powdered sugar. Gently fold the cream cheese into the whipped cream using a spatula.
Squeeze out the gelatin sheets and then dissolve them in a small saucepan with the milk. Let cool and then add to the cream and cheese mixture. Mix well. Take the pan out of the fridge and pour the prepared cream over the biscuit base, leveling it well with a spatula.
Return the pan to the fridge and let the cheesecake set for about 2 hours. Meanwhile, prepare the fig glaze. Wash the figs, set aside 6-7 for decorating, and chop the others into small pieces without peeling them (remove only the stem). Transfer the figs to a saucepan, add the brown sugar, and cook over medium heat for 40 minutes, stirring often with a wooden spoon. Let it cool. If you prefer a smoother texture, you can blend it.
Take the cake out of the fridge, open the springform and transfer the Cheesecake to a serving plate. Spread the fig glaze over the surface with a spatula and finish by decorating with the figs cut into wedges. Keep the chilled fig dessert in the fridge.
See you tomorrow with a new recipe, hugs, Loredana
Loredana’s Tips
To make the preparation even quicker you can simply replace the fig glaze with Fig Jam
You can prepare the base and the cream in advance, even the day before, and keep it in the fridge; you’ll only need to finish with the glaze and fresh figs
If you use pre-sweetened non-dairy whipped cream, omit the powdered sugar when whipping
If you prefer, you can replace the brown sugar with the same amount of granulated sugar
Also check out the recipe for my Fig and Almond Cookies
