Treat yourself to this fall-inspired Fig Basque Cheesecake. This cheesecake is rich and creamy, and topped with oven-roasted figs for a special touch.
What is a Basque Cheesecake?
I’ve made a fall-inspired basque cheesecake for the blog before (check out this Pumpkin Basque Cheesecake) and in that post, I explain that Basque cheesecake is a very creamy kind of cheesecake that originated in the Basque region of Spain about two decades ago.
Basque Cheesecake is very light and airy, and has a caramelized outer shell.
What’s Makes it Different from a New York Style Cheesecake?
I prefer basque cheesecakes over the more well known New York Style cheesecake for a few reasons. First, I love that the basque cheesecake has a caramelized “crust” on the top and sides, a result of the high heat that the cheesecake is baked at. This is very different from a traditional New York Style Cheesecake, which has a graham cracker crust and is cooked “low and slow” and often in a water bath.
I also love that the cheesecake has a rustic look. The cheesecake has a ton of character and just looks so adorable with all the cracks and lines. These are formed when you shape the parchment paper in the pan and when the cheesecake bakes. To me, it means no two basque cheesecakes will look exactly alike.
Why You Should Make this Fig Basque Cheesecake Recipe
For this recipe, I modified my standard basque cheesecake recipe to make it even more creamy and a little less sweet. Then I made a delicious topping by roasting whole figs with honey and thyme in the oven. Your kitchen will smell so dreamy when you make this recipe!
How to Make this Amazing Cheesecake
This cheesecake is actually pretty easy to make. I’m all for simple desserts that look decadent 😀
- Mix ingredients. Combine all the ingredients for the cheesecake.
- Bake cheesecake and let cool. Bake the cheesecake in a springform pan lined with parchment paper. The cheesecake will rise while baking and will fall substantially as it cools.
- Make fig topping. Roast whole figs with honey and thyme. Let cool to room temperature before topping cheesecake.
Eating and Storing this Cheesecake
Now on to the best part, eating the cheesecake! This cheesecake can be consumed at room temperature, which sounds kind of weird, but it actually tastes really delicious! I think this recipe is especially great at room temperature because the figs taste better that way.
This cheesecake can be stored in the fridge for 3-5 days (if it lasts that long) or in the freezer for up to a month. When storing, make sure to store the cheesecake and the fig topping separately. Storing with the topping on the cheesecake may cause moisture from the filling to leak into the cake. A soggy cheesecake is no good so definitely want to avoid that.
Looking for more delicious recipes? Try:
Coconut Banana Cake with Chocolate Frosting
Dark Chocolate Reese’s Peanut Butter Bars
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Fig Basque Cheesecake
Ingredients
- 24 oz (1.5 lbs) cream cheese, room temperature
- 1 1/2 cups granulated sugar
- 4 large eggs, room temperature
- 1 1/2 cups heavy cream
- 2 tsp lemon zest
- 1 tbsp vanilla extract
- 1/4 tsp salt
- 1/4 cup All purpose flour
Fig Topping
- 10 figs cut lengthwise
- 4 springs fresh thyme
- 1/2 cup honey
- 1/2 tsp salt
Instructions
- Preheat oven to 400 F. Place a rack in middle of oven. Make sure there is lots of room above the rack as the cheesecake will rise. Grease a 10 inch springform pan with butter, then line with parchment paper, making sure parchment paper comes up the sides of the pan. Place on a baking sheet to catch any spillage and set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat together cream cheese and sugar until smooth and no clumps remain. Beat in eggs one at a time, letting the mixer run about 15 seconds before adding the next egg. Use a spatula to scrap down the sides of the bowl as need. Add heavy cream, lemon zest, vanilla extract and salt and beat until combined.
- Using a fine mesh sieve, add flour to the mixture. Beat until incorporated, making sure to scrape down the sides of the bowl. After about 30 seconds, the flour should be fully incorporated and the mixture should be silky and smooth. Pour into prepared pan and bake until outer edges are just firm and center is jiggly, about 55-60 minutes. The cheesecake will rise as it bakes but will fall as it cools.
- Keep oven on at 400 F. Line baking sheet with parchment paper. To the baking sheet add figs, honey, thyme and salt. Use a spatula to combine all the ingredients and spread into a single layer. Bake for 20 minutes, until figs are soft and caramelized.
- To assemble, top room temperature cheesecake with roasted figs. Enjoy!
Did You Make This Recipe?
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