Fig Biscuit Cheesecake
Base:
140g (1pkt) Walkers Gluten Free Shortbread Rounds
40g Lakeland Pure Irish Butter Unsalted (melted)
40g Roasted Walnuts
250g Fig Filled Biscuits
Filling:
400g (2 pkts) Emborg Cream Cheese
80g Caster Sugar
1tsp Vanilla Extract
1/2tsp Lemon Juice
Topping:
2-3 Fresh Figs
2tbsp Pure Honey
1tbsp Brown Sugar
Method:
Start by arranging the fig biscuits on the border of a 20cm spring tin. The top part should be facing outwards. I used a metal ring to help prevent the biscuits from falling. This is the trickiest part of the process.
In a food processor, crush the Walkers biscuits together with the walnuts until finely crushed.
Add the melted butter and mix well until you get to a consistency of wet sand.
Transfer it to the spring tin and carefully create the base of the cheesecake.
Use the bottom of a glass to compact the base well, the border biscuits should hold their place now.
Carefully place it in a fridge and refrigerate for at least 15 minutes.
In the meantime let’s create the filling.
This is a ‘toss everything together’ method therefore place the cream cheese, vanilla, lemon juice, and cream together in a food mixer. The cream and cream cheese must be used straight from the fridge. Otherwise, it won’t come together well.
Whisk together until it starts to solidify to a ‘stiff peak’ consistency. Place a kitchen towel on top of the mixer when beginning the process to avoid spillage.
Fill the cake tin with the cream. Fill it in line with the fig biscuits.
Refrigerate for 10 minutes.
In the meantime create the topping. Slice the figs about 2-3mm. Melt the butter in a skillet over low-medium heat, add the honey and brown sugar and whisk well until a caramel is formed.
Lightly cook the figs in the caramel for about 20 seconds and turn off the heat. Do not overcook or else the figs will melt.
Carefully arrange the figs on the top of the cheesecake and drizzle with the remaining caramel.
Refrigerate for at least 3 hours before serving.