Baked Fig Cheesecake Recipe with Fresh Figs
Calories: 26
Adjust Servings Here: 12 Servings
Description
This baked fig cheesecake recipe takes my classic vanilla cheesecake to the next level with a homemade fig swirl and fresh figs on top. It has a buttery cookie crust, creamy cheesecake filling, and sweet figs brushed with honey for the perfect summer dessert.
Ingredients
Cheesecake Crust
- 200 g (7 oz) Digestive biscuits or graham crackers
- 85 g (6 tbsp) Unsalted butter melted
- 25 g (2 tbsp) Granulated sugar
- ¼ tsp Salt
Fig Filling
- 200 g (1 cup) Fresh figs chopped
- 2 tbsp Honey
- 1 tbsp Lemon juice
Cheesecake Filling
- 680 g (24 oz) Cream cheese room temperature
- 200 g (¾ cup) Sour cream room temperature
- 150 g (¾ cup) Granulated sugar
- 2 tbsp Honey
- 2 tbsp Cornstarch
- 1 tsp Vanilla extract
- 1 tbsp Lemon juice
- ½ tsp Salt
- 4 large Eggs room temperature
- 1 large Egg yolk room temperature
Fig Topping
- 450 g (15 oz) Fresh figs sliced
- 2 tbsp Honey
- 1 tbsp Hot water
Instructions
- Oven and Pan - Preheat the oven to 160°C / 325°F. Wrap the outside of a 9-inch springform pan with aluminum foil.
- Fig Filling - Add the chopped figs, honey, and lemon juice to a small saucepan. Cook over medium heat for 5 to 8 minutes, stirring frequently, until the figs soften and the mixture thickens to a jam-like consistency. Mash lightly with a spoon, then set aside to cool completely.200 g Fresh figs, 2 tbsp Honey, 1 tbsp Lemon juice
- Crust - Crush the biscuits in a food processor until fine crumbs. Add melted butter, sugar, and salt. Combine until evenly moistened. Pour the mixture into the prepared springform pan. Press firmly into the bottom of the pan using the back of a spoon or measuring cup. Bake for 10 minutes. Remove from the oven and let cool while preparing the cheesecake filling.200 g Digestive biscuits or graham crackers, 85 g Unsalted butter, 25 g Granulated sugar, ¼ tsp Salt
- Cheesecake Filling - Reduce the oven temperature to 150°C / 300°F. In the bowl of a stand mixer with the paddle attachment, beat the cream cheese until smooth and creamy. Add sour cream, sugar, honey, cornstarch, vanilla extract, lemon juice, and salt. Mix until combined. Add the eggs and egg yolk one at a time, mixing on low speed after each addition. Scrape the sides and bottom of the bowl to make sure everything is evenly combined.680 g Cream cheese, 200 g Sour cream, 150 g Granulated sugar, 2 tbsp Honey, 2 tbsp Cornstarch, 1 tsp Vanilla extract, 1 tbsp Lemon juice, ½ tsp Salt, 4 large Eggs, 1 large Egg yolk
- Assemble - Pour half of the cheesecake batter over the prepared crust. Add spoonfuls of half the fig filling over the batter. Swirl gently with a knife or skewer. Pour the remaining cheesecake batter on top. Add the remaining fig filling and swirl again.
- Bake - Place the springform pan into a large roasting pan. Pour hot water into the roasting pan until it comes about halfway up the sides of the cheesecake pan. Bake for 60 to 70 minutes, or until the edges are set and the center still has a slight wobble. Turn the oven off, open the oven door slightly, and leave the cheesecake inside for 30 minutes.
- Cool and Chill - Remove from the oven and run a knife around the edge of the cheesecake. Cool completely at room temperature. Chill in the refrigerator for at least 6 hours, preferably overnight.
- Decorate - Arrange sliced fresh figs over the chilled cheesecake. Combine honey with hot water and brush over the figs. Slice and serve chilled.450 g Fresh figs, 2 tbsp Honey, 1 tbsp Hot water
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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