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Fig Cheesecake

Yields10 ServingsPrep Time20 minsTotal Time8 hrs 20 mins

 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)
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.

Nutrition Facts

Servings 10