Just look at that little gem. And, to top it off, it's so tasty!
I have been thinking about this - yea, I know. Another thing on my to do list! At least the list is getting shorter. Well, it's not getting shorter, there are just more diverse things on the list.
I originally thought about this combination last year. I was missing my fig tree and bought some figs at Trader Joe's. When I got home, I realized I didn't have any brie - I love figs and brie on crackers. So I substituted cream cheese.
It wasn't as stellar a combination as the brie, but it still was amazing. That immediately made me think of figs in cheesecake.
I decided to use a fig jam and honey to sweeten the cheesecake. It turned out really nice! I'm sure you can imagine a nice honey fig cheesecake topped with shaved dark chocolate - the ultimate dessert for a fig lover.
I have a little tip for those of you out there that want to try the chocolate shavings - I froze a dark chocolate candy bar, then took my microplane grater to it. That worked really well. Of course, you can use semi-sweet or milk chocolate, but I really like the taste of figs with dark chocolate - the figs tend to be very sweet, so the dark chocolate pairs well with it.
This cheesecake also goes well with fresh raspberries! For a printable version of the recipe, click here. Enjoy!
Honeyed Fig Cheesecake
Makes one 7” cheesecake
For the crust:
1 ½ cup graham cracker crumbs
5 ½ T. melted butter
2 T. brown sugar
Combine all ingredients and press into your 7” springform pan, gently pressing up the sides.
For the cheesecake:
24 oz cream cheese
1 8-10 oz. prepared fig jam
½ c. honey
2/3 t. salt
1 t. vanilla
½ c. dried figs, finely chopped
3 T. cornstarch
Preheat oven to 350. Beat cream cheese for about 1 minute, until a little lighter. Add jam and honey, and mix for 2 minutes, until well mixed. Add eggs, salt, vanilla, dried figs, and cornstarch, and beat for 2-3 minutes until the cheesecake mix is a consistent batter.
Pour on top of prepared crust and bake for 50-55 minutes, until center is just starting to set. Remove from oven and let sit about 1 hour. Refrigerate to store, but let your cheesecake warm a bit to room temperature to serve.