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Easy Fresh Fig Cheesecake Recipe

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This fig cheesecake takes my classic baked vanilla cheesecake to the next level. It’s made with cream cheese, eggs, and figs in the batter. Then, topped with more figs coated in honey. Perfect summer dessert when figs are in season.

A close up of a fig cheesecake.
Homemade Baked Cheesecake with Fresh Figs

Not many people think of figs when they think of cheesecakes. And yet, if you love cheesecakes and fresh figs as much as I do, you will love this combination of a baked fig cheesecake. 

Figs have a short season in summer, but there is so much you can do with this wonderful fruit. In fact, our family’s favorite is fig jam and you will find it in our home all thru the year. And, if you like frangipani, you must try my fresh fig tart made with almond cream.

About this recipe

If you love baked cheesecakes and fresh figs in summer, then put this on your list of must-try recipes. This simple and easy recipe has creamy mascarpone cream cheese batter baked to perfection, then topped with sliced figs coated in honey.

This cheesecake has three components.

  • The crust – Today, I am using homemade cheesecake crust because I did not have any graham crackers on hand. And, for the purpose of simplicity, I have also given you the graham cracker crust method (below).
  • The cheesecake batter – Rich, creamy and decadent made with full-fat cream cheese, sugar, cornstarch, and eggs. It is my no-fail vanilla cheesecake batter that can be used in so many variations.
  • The figs – We use some figs in the cheesecake batter, which are dispersed like little nuggets all over the cheesecake. They are also coated in flour just before adding them to the batter. And, this prevents them from sinking to the bottom. And, the figs on the top of the cheesecake are best put no earlier than a few hours before serving. In fact, coating them with honey enhances their flavor, but also extends their shelf-life.

What is the secret to baking a perfect cheesecake? Well, I think there are several very important things. And, I will explain more later on in the post. These are the directions you should follow.

  • Room temperature ingredients
  • Don’t over-mix the batter
  • Bake in a water bath
  • Loosen the cheesecake before you chill it
  • Chill for at least 6 hours or overnight
A slice of a fig cheesecake.
Homemade Baked Cheesecake with Fresh Figs

Ingredients and substitutes

  • Cream cheese – I’m a huge fan of Mascarpone or Philadelphia cheese. I usually rely on one of them. But, that does not mean you can’t use any other. Any brand with a high-fat content of 38 to 40% is great.
  • Sugar – A good cheesecake is not necessarily too sweet. And yet, you can add more if you like it extra sweet.
  • Sour cream – The tartness in the sour cream helps balance the richness and lighten the heavy cream cheese batter.
  • Cornstarch – Keeps the custard cream cheese batter together, which means you get soft silky smooth slices.
  • Lemon juice – Helps cut the sweetness and brings out the flavor in the cheesecake. It does not affect the taste, so don’t worry, it won’t make the cheesecake lemony.
  • Crackers – I am using Graham crackers with sugar and melted butter for the crust. But, if for some reason you don’t have crackers on hand – you can make a cheesecake crust at home from scratch – 3 methods.
A fig cheesecake.
Homemade Baked Cheesecake with Fresh Figs

Step by step instructions

  • Pre-heat the oven at 150 C/ 300 F.
  • Wrap the outside of an 8 or 9-inch springform pan in foil. Set aside.
  • Add flour to the chopped figs and set aside.
A springform pan with unbaked cheesecake crust.
Homemade Baked Cheesecake with Fresh Figs

Crust

  • Crush the biscuits in a ziplock bag or food processor.
  • Add melted butter and sugar. Combine well.
  • Pour into your springform pan.
  • Use the back of your spoon or glass to press into the pan.
  • Chill in the fridge while you prepare the filling.
Add the sour cream to the cream cheese batterBaked Classic Cheesecake Recipe Progress Pictures6
Add the beaten eggs to the cheesecake mixtureBaked Classic Cheesecake Recipe Progress Pictures8
Add cornstarch in the cheesecake mixtureBaked Classic Cheesecake Recipe Progress Pictures7
Pour the cheesecake mixture over the baked graham cracker crumbsBaked Classic Cheesecake Recipe Progress Pictures9

Cheesecake batter

  • In the bowl of a stand mixer – combine the cream cheese and sour cream until smooth.
  • Then, add the sugar, cornflour, salt, and lemon juice – combine well but do not over-mix.
  • Add the vanilla extract and eggs, one at a time – making sure to combine well.
  • Add the chopped figs to the batter – combine but do not over-mix.
  • Pour the batter into the springform pan.
  • Place the springform pan in a roasting pan on the center rack in the oven.
  • Add about 2 cups of hot water in the roasting rack outside the cheesecake pan.
  • Bake for 35 to 40 minutes until set. The center will still have a slight wobble.
  • Remove from the oven. Run a knife around the edges of the cheesecake then cool completely (this will prevent any crack as the cake shrinks when cooling).
  • Place in the fridge for at least 4 hours or overnight.
Bake the cheesecake in a water bath for 45 minsBaked Classic Cheesecake Recipe Progress Pictures12
A person releasing a baked cheesecake from a spring form pan.Baked Classic Cheesecake Recipe Progress Pictures11
Bake until the cheesecake is just set on the topBaked Classic Cheesecake Recipe Progress Pictures13
Cool the cheesecake for 10 minutesBaked Classic Cheesecake Recipe Progress Pictures10

Fig topping 

  • Slice the remaining figs into even slices.
  • Arrange the slices onto the cheesecake.
  • I leave the cheesecake in the pan so I can use the rim as a guide.
  • Combine hot water to the honey to make a syrup – brush the diluted honey all over the figs. This will prevent the fig discoloring.
  • Enjoy!
A fig cheesecake in a springform pan.
Homemade Baked Cheesecake with Fresh Figs

Troubleshooting

My cheesecake is curdled?

If you try to mix the batter with cold ingredients they will not blend well and result in curdling. The best way to smooth this would be to warm the batter in a double boiler and let the batter become smooth. Then, let it cool to room temperature before you bake.

Why did my baked cheesecake crack?

Over-mixing a cheesecake batter usually is the culprit for cracks as too much air gets incorporated while mixing. The air makes the cheesecake rise during baking, and then, collapse during cooling causing a crack.

How can I keep my cheesecake from cracking?

  • Avoid over mixing.
  • Make sure all ingredients are at room temperature especially the cream cheese.
  • Cold cream cheese results in over mixing instead let the cheesecake come to room temperature.
  • Always mix the batter just until the ingredients are incorporated.

How do I fix a crack cheesecake?

  • If possible add a topping like a sour cream topping and bake for 5 minutes.
  • Alternatively, add a fruit filling on the cheesecake and chill it until set.
  • Another way would be to chill the cake well first. Use a clean hand to close the crack.
  • Using a hot spatula to smooth the top as best you can.

Frequently asked questions

Can I bake a cheesecake without a spring foam pan?

Yes, use a regular pan and bake the cheesecake making sure to line the pan with parchment paper. And, chill the cheesecake well, then, carefully invert the cheesecake onto a plate, and then, invert it once more onto a serving plate.

What is the best temperature for baking cheesecake?

I always bake my cheesecake at 150 C/ 300 F. Bake until the cheesecake is set, but still has a slight wobble in the center. This will set as the cheesecake cools in the fridge.

Do you have to use a water bath for cheesecakes?

Cheesecake is a custard-like batter with cream cheese in it. So, it must be baked delicately. And, a water bath insulates the pan and ensure that the batter never gets overheated keeping that custard-like batter moist, soft, and silky.

Can I use low-fat cream cheese in this fig cheesecake?

You can use lower-fat cream cheese by adding a bit more starch. But, you will be compromising on taste, texture, and richness. In fact, you can go as low as 9% cream cheese. But add about two tablespoons of cornstarch instead of one. The cornstarch will help add stability.

How long is fig cheesecake good for?

This baked cheesecake will keep in the fridge for 3 to 5 days. But, the fresh figs on top will start to lose their vibrance after a day. So, it’s best to add the fruit on the day you want to serve it. Make sure to wrap leftovers well in cling wrap to prevent it from drying out.

Can this fig cheesecake be frozen?

It is better to freeze the cheesecake without the fruit topping for a longer shelf life. And make sure to wrap it well in plastic to prevent it from drying out. Then, to thaw, keep it wrapped in the refrigerator overnight. The condensation will remain on the plastic leaving the cheesecake dry.

How do I know if my fig cheesecake is overcooked?

Overbaked cheesecake often has a crack. And the cake will be dry and gritty when cut. The eggs overcook so the cheesecake becomes firm and dense instead of soft and silky custard-like.

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A fig cheesecake.

Easy Fresh Fig Cheesecake Recipe

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Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 3 hours 50 minutes
Calories: 228kcal
Adjust Servings Here: 8 Servings

Description

This fig cheesecake takes my classic baked vanilla cheesecake to the next level. It's made with cream cheese, eggs, and figs in the batter. Then, topped with more figs coated in honey. Perfect summer dessert when figs are in season.

Ingredients 

For the Crust

  • 7 oz (200 g) Digestive biscuits
  • 4 tbsp Butter
  • 1 tbsp Sugar

For the Batter

  • 24 oz (680 g) Cream cheese (Mascarpone or Philadelphia )
  • 1 cup (250 ml) Sour cream
  • ½ cup (100 g) White granulated sugar
  • 2 tbsp  Cornflour (or All-purpose flour)
  • 4 Eggs (large)
  • 2 tbsp Lemon juice
  • ½ tsp Salt
  • 1 tsp Vanilla extract

Figs for filling

  • 5 Figs (chopped)
  • 2 tbsp Flour

For the Topping

  • 1 lb (450 g) Figs ((10 figs) )
  • 1 tbsp Honey (or corn syrup)
  • ½ tbsp Hot water
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Instructions

  • Pre-heat the oven at 150 C/ 300 F.
  • Wrap the outside of an 8 or 9-inch springform pan in foil. Set aside.
  • Add flour to the chopped figs and set aside.

Crust

  • Crush the biscuits in a ziplock bag or food processor.
  • Add melted butter and sugar. Combine well.
  • Pour into your springform pan.
  • Use the back of your spoon or glass to press into the pan.
  • Chill in the fridge while you prepare the filling.

Cheesecake batter

  • In the bowl of a stand mixer – combine the cream cheese and sour cream until smooth.
  • Then, add the sugar, cornflour, salt, and lemon juice – combine well but do not over-mix
  • Add the vanilla extract and eggs, one at a time – making sure to combine well.
  • Add the chopped figs to the batter – combine but do not over-mix.
  • Pour the batter into the springform pan.
  • Place the springform pan in a roasting pan on the center rack in the oven.
  • Add about 2 cups of hot water in the roasting rack outside the cheesecake pan.
  • Bake for 35 to 40 minutes until set. The center will still have a slight wobble.
  • Remove from the oven. Run a knife around the edges of the cheesecake then cool completely (this will prevent any crack as the cake shrinks when cooling).
  • Place in the fridge for at least 4 hours or overnight.

Fig Topping 

  • Slice the remaining figs into even slices.
  • Arrange the slices onto the cheesecake.
  • I leave the cheesecake in the pan so I can use the rim as a guide.
  • Combine hot water to the honey to make a syrup – brush the diluted honey all over the figs. This will prevent the fig discoloring.
  • Enjoy!

Recipe Notes & Tips

 

Six tips when making cheesecakes

  • Temperature – Always have your ingredients at room temperature. If necessary delay it by a few minutes just so they thaw. You can thaw cream cheese in the microwave at 50% power for 10 secs at a time. Do not melt it as it does alter the taste. Place eggs in warm water to thaw – room temperature eggs mix well in the cheese batter and works best for consistency.
  • Quality – Use good quality high-fat cream cheese, like mascarpone Philadelphia as they are thicker in consistency as compared to low-fat cream cheese, which can affect the consistency of your baked batter.
  • Pans – Prepare your baking pans properly. Use a springform pan when baking a cheesecake. When baking in a water bath foil the outside of the pan to prevent water from getting into the cheesecake.
  • Mixing – Never over-mix a cheesecake batter as this will incorporate air and lead to cracking.
  • Crust – bake the cheesecake crust for 10 to 12 minutes before you add the cheesecake crust. This will prevent a soggy crust later. 
  • Baking – Since cream cheese batter is similar to a custard, baking in a water bath helps keep the custard batter soft and supple rather than dry and spongy. This also prevents cracking.
  • Cooling  – Run a knife around the edges of the cheesecake before you cool it. This will prevent the cake from cracking as it shrinks while cooling. Make sure to let the cake cool properly. This also helps the custard set and you will be able to make pretty, neat slices. Of course, a chilled cheesecake is also more delicious than a warm one.

Notes – 

  • Make-ahead – it is always best to make the cheesecake a day ahead of serving. This cheesecake can be made up to 3 days ahead but add the fig slices on top only a few hours ahead of serving. Leftovers will keep well in the fridge for 5 days. Alternatively, you can freeze this cheesecake for up to 3 months without the fig topping.
  • Water bath – A water bath is simply placing the cake pan in a large roasting pan. Then pour hot water in the roasting pan (outside the cake pan). The steam created by the water helps the custard-based cheesecake bake without cracking. Alternatively, you can place another large baking pan with water on the bottom of the oven if you don’t have a large roasting pan or are afraid that spring form pan may leak. 

Conversions Used

1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,

Nutrition Information

Calories: 228kcalCarbohydrates: 18.8gProtein: 4.4gFat: 15.5gSaturated Fat: 8.4gPolyunsaturated Fat: 7.1gMonounsaturated Fat: 0gTrans Fat: 0gCholesterol: 78mgSodium: 169mgPotassium: 0mgFiber: 0.9gSugar: 12.2gVitamin A: 0IUVitamin C: 0mgCalcium: 0mgIron: 0mg

The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you

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14 Comments

  1. 5 stars
    All I cans ay is YUM! I love figs and cheesecake so this combo is right up my alley!

  2. 5 stars
    Yum! Figs are so yummy but I’ve never tried them in a cheesecake recipe! What a cool idea!

  3. 5 stars
    Fresh figs and cheesecake – what a great combination! Love all the great advice in this post and how you were able to please both kids!

    1. The instructions say to put cornflour and salt in the mix, but these are not listed in the ingredients. Also vanilla is on the ingredient list, but not in the instructions. Could you clarify that? Should cornstarch (cornflour) be used instead of the 2 tbls flour?

      1. Sorry, Sarah sorry about that. Add the salt along with the eggs.
        The cornflour is fro the batter and the flour is for the figs to prevent them for sinking. I’m made changes to the written recipe so it’s more clearer. The original recipe is the same. Thanks

        1. Thank you. I did make it, except I substituted Greek yogurt for the sour cream, because I didn’t have the spur cream, and it tastes great!

  4. 5 stars
    This sounds sooooo yummy!!!!!!!!!! I love the flavor combo and I love cheesecake so it is a win win 🙂

    1. Thank you Deanna.. I know what you mean. Alwyas a win win with your favorite fruit and cheesecake.

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