This cheesecake is the perfect dessert to serve when entertaining as it can be made up to two days ahead and stored in the fridge. I learned how to make during my time in Beirut, where I delivered my first born. I was busy with my baby and this was an easy dessert to make when guests came over. Creamy, delicate and not too sweet, it can be prepared with any ready made jam of your choice. I love to use fig preserve.

INFORMATION

CategoryDifficultyBeginnerYields10 Servings
Prep Time20 minsTotal Time8 hrs 20 mins

INGREDIENTS

 300 g Digestive Crackers
 110 g Butter (softened)
 1 tbsp Honey
 450 g Double Cream
 600 g Cream Cheese (room temperature)
 1 tsp Vanilla
 370 g Fig Jam (home made or store bought)

INSTRUCTIONS

1

Place digestive crackers in food processor and blend until crackers are fine crumbs. Add softened butter and honey and mix thoroughly until the crumbs are completely coated.

2

Line a 23cm loose-bottomed tin with baking parchment. Tip them into the prepared tin and press firmly down into the base to create an even layer. Chill in the fridge for 1 hr to set firmly.

3

In a mixing bowl, combine cream cheese, vanilla and double cream, beating until the mixture is completely combined.

4

Now spoon the cream mixture onto the biscuit base, starting from the edges and working inwards, making sure that there are no air bubbles.

5

Smooth the top of the cheesecake down with the back of a spatula. Leave to set in the fridge overnight.

6

Spread the jam over top and remove the cake from the tin. Slip the cake onto a serving plate, removing the lining paper and base, then serve.

Ingredients

 300 g Digestive Crackers
 110 g Butter (softened)
 1 tbsp Honey
 450 g Double Cream
 600 g Cream Cheese (room temperature)
 1 tsp Vanilla
 370 g Fig Jam (home made or store bought)

Directions

1

Place digestive crackers in food processor and blend until crackers are fine crumbs. Add softened butter and honey and mix thoroughly until the crumbs are completely coated.

2

Line a 23cm loose-bottomed tin with baking parchment. Tip them into the prepared tin and press firmly down into the base to create an even layer. Chill in the fridge for 1 hr to set firmly.

3

In a mixing bowl, combine cream cheese, vanilla and double cream, beating until the mixture is completely combined.

4

Now spoon the cream mixture onto the biscuit base, starting from the edges and working inwards, making sure that there are no air bubbles.

5

Smooth the top of the cheesecake down with the back of a spatula. Leave to set in the fridge overnight.

6

Spread the jam over top and remove the cake from the tin. Slip the cake onto a serving plate, removing the lining paper and base, then serve.

Fig Cheesecake
fig cheese cake