• This stunning cheesecake has the consistency of crème brûlée. It will be the star attraction on a dessert buffet, so you may have to make two at a time.

    Caramelised fig cheesecake

    Serves: 6
    Total Time: 2 hours 30 mins

    Ingredients

    • BASE

    • 240g (2 cups) cake flour, plus extra for dusting
    • 50g icing sugar
    • a pinch of salt
    • 125g butter, chilled and cubed
    • 2 large egg yolks
    • 30ml – 45ml (2 tbsp – 3 tbsp)
    • ice-cold water
    • 1 large egg
    • FILLING

    • 125g butter, softened
    • 125g castor sugar
    • 3 large eggs
    • 225g crème fraîche
    • 1 vanilla pod, split and seeds reserved
    • 15 fresh figs (see Notes below)
    • sugar, to sprinkle

    Instructions

    1

    For the base, preheat the oven to 190°C and lightly grease a 20cm fluted tart tin.

    2

    Sift the flour, icing sugar and salt into a large bowl. Rub in the butter, using your fingers, until the mixture resembles fine breadcrumbs.

    3

    Add the egg yolks and water and mix to a firm but malleable dough. Transfer the dough to a lightly floured work surface and knead until smooth. Shape it into a ball, wrap in plastic wrap and refrigerate for 30 minutes.

    4

    Roll the pastry out thinly on a lightly floured work surface. Line the tin with the pastry and prick the base with a fork. Line the pastry with baking paper, fill with beans and bake blind for 10 minutes. Remove the baking paper, discard the beans and bake for another 5 minutes.

    5

    Beat the egg and a pinch of salt, and brush the inside of the pastry case. Return it to the oven for 5 minutes. Remove from the oven and let it cool in the tin.

    6

    For the filling, place the butter, sugar and 1 of the eggs in a large bowl and beat until soft and fluffy, using a wooden spoon or electric hand mixer. Beat in the crème fraîche.

    7

    Mix the vanilla seeds and remaining eggs in a separate bowl. Gradually beat the vanilla mixture into the crème fraîche mixture.

    8

    Pour the filling into the pastry case and bake until risen and brown, about 25 – 30 minutes. Let it cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.

    9

    Halve the figs lengthways and arrange them neatly on top of the cheesecake. Just before serving, sprinkle the figs with sugar and lightly caramelise the sugar with a blowtorch.

    Notes

    If you can’t find fresh figs, replace them with apples or pears.

    ALSO SEE: Baked cheesecake with Bar One topping

    Baked cheesecake with Bar One topping
    Author

    Imka Webb is a freelance digital marketing expert and the digital editor of Food & Home Entertaining magazine.  www.imkawebb.com

    ×
    Exit mobile version