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.

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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

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.

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.

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!

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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.

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Frequently asked questions

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