Fig Basque Cheesecake
This fall-inspired Fig Basque Cheesecake is rich and creamy, and topped with oven-roasted figs for a special touch.
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!
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