Not many people think of Figs when they think of Cheesecakes. But if you love cheesecakes and figs as much as I do? You will love this combination of Fig Cheesecake. This simple delicious and easy fig cheesecake is creamy decadent and baked with fresh figs in the batter.

Easy Fresh Fig Cheesecake Recipe

Not many people think of Figs when they think of Cheesecakes. But if you love cheesecakes and figs as much as I do? You will love this combination of Fig Cheesecake. This simply delicious and easy fig cheesecake is creamy decadent and baked with fresh figs in the batter.
5 from 5 votes
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Course: Dessert
Cuisine: American
Keyword: Baked, baking, baking from scratch, cake, cheese, cheesecake, Figs, fruit
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 3 hours 50 minutes
Servings: 8 Servings
Calories: 228kcal
Author: Veena Azmanov
Cost: $10

Ingredients

For the Crust

  • 150  grams Digestive biscuits
  • 100 grams Butter
  • 1 tbsp Sugar

For the Batter

  • 500  grams Mascarpone or Philadelphia cheese
  • 250 ml Sour cream
  • 100 grams White granulated sugar
  • 2 tbsp  Flour
  • 4 Eggs large
  • 2 tbsp Lemon juice
  • 1 tsp Vanilla extract
  • 5 Figs chopped
  • 2 tbsp Flour

For the Topping

  • 350 grams Figs about 7 to 8
  • 1 tbsp Honey
  • 1/2 tbsp Hot water

Instructions

  • Have all your ingredients ready at room temperature. Pre-heat the oven at 150 C/ 300 F.

Prepare the pan 

  • Wrap the outside of your springform pan in foil so no water will enter the cheesecake while baking in a water bath.

Prepare the crust 

  • Crush the biscuits in a ziplock bag.
  • Add melted butter, sit to combine.
  • Pour into your springform pan.
  • Use the back of your spoon to press into the pan.
  • Chill in the fridge while you prepare the filling.

Prepare the cheesecake batter

  • In a large bowl – Add cream cheese and sour cream.
  • Followed by the sugar.
  • Next, add the cornflour and vanilla and lemon juice.
  • Breaks eggs separately and add one at a time.
  • Cut figs into four to six pieces - dust with flour.
  • Add figs to the batter - do not over mix.
  • Your batter is ready to pour in your pan.

Bake Cheesecake

  • Pour the batter into the springform pan.
  • Place in a baking tray on the center rack in the preheated oven.
  • Add 1 cup of hot water to the baking pan outside the cheesecake pan and let bake for about 40 minutes or until set but still slightly wobbly in the center.
  • Cool completely.

Fig Topping 

  • Slice the remaining figs into even slices like so.
  • Arrange the slices onto the cheesecake.
  • I leave the cheesecake in the pan so I can use the rim as a guide but you could remove the cheesecake and transfer it to a serving platter.
  • Add hot water to the honey to make a syrup - brush the diluted honey all over the figs.

Nutrition

Serving: 100g | Calories: 228kcal | Carbohydrates: 18.8g | Protein: 4.4g | Fat: 15.5g | Saturated Fat: 8.4g | Polyunsaturated Fat: 7.1g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 78mg | Sodium: 169mg | Potassium: 0mg | Fiber: 0.9g | Sugar: 12.2g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg