Either fresh or dried figs can be used for this fig cheesecake, topped with a lemon honey fig sauce.
Photo by Gina Moore
Serves 10–12
Crust
1 ¾ cup graham cracker crumbs
4 tablespoons unsalted butter, melted
2 tablespoons sugar
1 cup dried figs, stemmed and chopped
Filling
24 ounces cream cheese, room temperature
1 cup sugar
4 large eggs, room temperature
1 teaspoon grated lemon zest
1 tablespoon lemon juice, fresh squeezed
2 teaspoons vanilla extract
Coulis
½ cup water
½ cup honey
1/3 cup lemon juice, fresh squeezed
2 teaspoons arrowroot or cornstarch mixed with 1 teaspoon water
1 ½ cup dried figs, stemmed and quartered or sliced
Preheat oven to 350 F. Wrap the bottom and outside of a 9-inch springform pan with foil.
In a medium bowl, blend graham cracker crumbs, butter and sugar and press into the bottom of the pan. Sprinkle the figs over the crust.
In the bowl of a stand mixer, beat cream cheese until fluffy. Gradually add sugar, then add in eggs one at a time. Add lemon zest, juice and vanilla, and beat until smooth. Pour batter into prepared pan. Place cheesecake pan in another larger pan and place in preheated oven. Fill the larger pan halfway with hot water. Bake for 60–70 minutes or until slightly firm in the center. Turn off oven, leaving door ajar about 8 inches, and allow to cool in oven for 1 hour. Remove from oven and cool completely in pan. Chill in refrigerator for 4 hours or overnight. When ready to serve, remove sides of pan and place on a large serving plate.
In a small saucepan, combine water, honey and lemon juice and bring to a simmer over medium heat. Add arrowroot or cornstarch mixture and stir until thickened. Remove from heat and let cool. Arrange figs on top of cheesecake and drizzle on the sauce.
Chef’s tips:
Using dried figs versus fresh figs. When using dried figs, simmer briefly, 10–15 minutes, in water, wine or a liqueur and allow to soak until soft. Drain and discard water.
___
Related Story
An impressive make-ahead feast for the holidays—Much easier than it appears, this meal will impress and quench the appetite of any crowd—and it all can be made or prepped a day ahead, leaving you more time to relax and enjoy your special guests.