Easy Fresh Fig Cheesecake Recipes

EASY FRESH FIG CHEESECAKE RECIPE

Steps:

• 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.

FRESH FIG CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray two 8-inch round cake pans with vegetable oil spray.
• In a medium bowl, sift together flour, salt and baking powder. Set aside.
• In a large mixing bowl, cream butter with the sugar until fluffy. Add egg and beat well. Add flour mixture alternately with the evaporated milk. Fold in vanilla and almond extracts and 1 cup chopped figs.
• Divide into two prepared 8-inch round cake pans. Bake in preheated oven until cake springs back when lightly touched with a fingertip and a toothpick inserted into the center comes out clean, 25 to 30 minutes. Cool cake layers on wire rack.
• To make the filling: In a saucepan, combine 2 cups chopped figs, brown sugar, water and lemon juice. Bring to a boil. Reduce heat to a simmer and cook until thickened, about 20 minutes. Spread thinly between cooled cake layers and on top.

FIG-HAZELNUT CHEESECAKE WITH HONEY-BOURBON DRIZZLE

Steps:

• Preheat the oven to 285 degrees F (140 degrees C). Cover the bottom plate of a 9-inch springform pan with aluminum foil and snap plate into the ring. Coat the sides of the pan with butter.
• Process vanilla cookies in a food processor to yield 2 cups of crumbs. Transfer to a bowl and add butter; use a fork to blend. Press crumb mixture into the bottom of the pan. Top crust with 1/2 the figs and 1 cup hazelnuts.
• Place cream cheese in a large bowl and beat using an electric mixer on low speed for 5 minutes, scraping the sides of the bowl. Sift sugar and flour together in a bowl and add to the cream cheese mixture. Add sour cream, buttermilk, vanilla extract, and hazelnut liqueur, beating thoroughly. Add eggs 1 at a time and mix on low speed until yolks disappear. Pour batter into the prepared pan.
• Bake in the preheated oven for 60 minutes without opening the oven door. Turn off oven and leave cheesecake inside with door closed for 60 minutes more, allowing residual heat to set the cheesecake. Open oven door slightly at 1 hour and leave cheesecake in the cooling oven for another 30 minutes. Remove cheesecake from oven and let cool at room temperature for 60 minutes more.
• Refrigerate cheesecake for 1 hour. Unhook pan clasp and slowly remove ring, making sure not to touch the sides of the cake. Place cheesecake in the freezer, covered or uncovered, 8 hours to overnight. Remove from freezer 1 hour before serving.
• Prepare the topping just before serving: Place honey in a microwave-safe bowl and heat slightly. Stir in bourbon. Arrange hazelnuts around edge and in the center of cheesecake. Drizzle honey-bourbon mixture on top.