Fig Cheesecake Recipe
Apricot Coulis, Pistachios, Candied Walnut Crust.
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Ingredients
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Crust
Cheesecake Filling
Apricot Coulis
Garnish
Method
Crust Preparation
- 1
Prepare the Crust
In a medium bowl, combine ground walnuts, chopped pistachios, brown sugar, melted butter, and salt. Mix until well combined.
- 2
Form the Crust
Press the mixture into the bottom and slightly up the sides of a 9-inch springform pan. Bake at 350°F (175°C) for 10-12 minutes or until lightly golden. Allow to cool.
Cheesecake Filling Preparation
- 3
Mix the Filling
In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add granulated sugar, sour cream, and vanilla extract, mixing until blended.
- 4
Add Eggs and Figs
Add eggs one at a time, mixing well after each addition. Gently fold in the chopped figs until evenly distributed.
- 5
Bake the Cheesecake
Pour the filling into the cooled crust. Bake in a preheated oven at 325°F (160°C) for 50-60 minutes, or until the center is set but still slightly jiggly. Turn off the oven and let the cheesecake cool inside for an hour.
Apricot Coulis Preparation
- 6
Make the Coulis
In a small saucepan, combine chopped dried apricots, water, sugar, and lemon juice. Bring to a simmer over medium heat and cook for about 10-15 minutes, until the apricots are soft. Blend until smooth and strain if desired.
Garnishing
- 7
Garnish the Cheesecake
Once the cheesecake has cooled completely, remove it from the springform pan. Drizzle with the apricot coulis and sprinkle with chopped pistachios and candied walnuts before serving.