Easy Fresh Fig Cheesecake Recipe
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.
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 through 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 a 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 and 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 fat content of 38-40% 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
- Preheat the oven to 150 C/300F.
- 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 overmix.
- 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 to 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 cracks 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 with the honey to make a syrup – brush the diluted honey all over the figs. This will prevent the fig discoloring.
- Enjoy!
Troubleshooting
My cheesecake is curdled
If you try to mix the batter with cold ingredients, they will not blend well and will curdle. The best way to smooth this is to warm the batter in a double boiler until 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 collapses during cooling, causing a crack.
How can I keep my cheesecake from cracking?
- Avoid overmixing.
- 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 cracked cheesecake?
- If possible, add a topping like a sour cream topping and bake for 5 minutes.
- Alternatively, add a fruit filling to 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
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.
I always bake my cheesecake at 150 C/300F. 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.
Cheesecake is a custard-like batter with cream cheese in it. So, it must be baked delicately. A water bath insulates the pan and ensures the batter never overheats, keeping it moist, soft, and silky.
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.
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 them from drying out.
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.
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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Easy Fresh Fig Cheesecake Recipe
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
- 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
- 5 Figs chopped
- 2 tbsp Flour
- 1 lb (450 g) Figs (10 figs)
- 1 tbsp Honey or corn syrup
- ½ tbsp Hot water
Method
- 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.
- 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.
- 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.
- 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!
Notes
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.
All I cans ay is YUM! I love figs and cheesecake so this combo is right up my alley!
Thanks Linda. So happy to hear that.
Yum! Figs are so yummy but I’ve never tried them in a cheesecake recipe! What a cool idea!
Thanks Liz. Yeah they do taste good in cheesecake too
Another wonderful fig creation! I’ve never heard of fig cheesecake but it sounds amazing!
Thank you Kelly. Oh its absolutely delicious. You must try.
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!
Thanks Christine..! The kids is always the tough one.
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?
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
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!
Thank you, Sarah. I am so happy you enjoyed it.
This sounds sooooo yummy!!!!!!!!!! I love the flavor combo and I love cheesecake so it is a win win 🙂
Thank you Deanna.. I know what you mean. Alwyas a win win with your favorite fruit and cheesecake.