Orange and fig cheesecake

Orange and fig cheesecake
Serves 10
A rich cheesecake with enticingly exotic flavour combination of orange and fig. Using ingredients that are available all year round.
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Prep Time
45 min
Cook Time
1 hr
Total Time
1 hr 40 min
Prep Time
45 min
Cook Time
1 hr
Total Time
1 hr 40 min
Ingredients
  1. 85 grams brazil nuts
  2. 125 grams biscuits (plain, sweet - crumbs)
  3. 80 grams butter (melted)
  4. 500 ml orange juice
  5. 550 grams dried figs
  6. 1 cinnamon stick
  7. 1 pinch of ground cloves
  8. 220g caster sugar
  9. 750g full-fat cream cheese, softened
  10. 180g Greek-style yoghurt
  11. 5 eggs
  12. 250ml (1 cup) pouring cream
  13. 1 teaspoon vanilla extract
Biscuit base
  1. Blend or process nuts until fine, combine in small bowl with crumbs and butter; mix well.
  2. Press mixture over base of prepared tin, refrigerate until firm.
Fig filling
  1. Combine juice, figs, cinnamon and cloves in small pan, simmer, uncovered, about 10 minutes, or until figs have absorbed almost all the liquid; cool.
  2. Discard cinnamon stick, spread fig mixture evenly into tin, place on oven tray.
Cheesecake filling
  1. Preheat oven to 200 C. Using an electric mixer, beat cream cheese and yoghurt on low speed, scraping down the side of the bowl occasionally, for 5 minutes or until smooth.
  2. Add remaining 110g (1/2 cup) sugar and beat until just combined.
  3. Add eggs, one at a time, beating after each addition until combined.
  4. Add fig paste (previously prepared) and beat until combined.
  5. Using a hand whisk, whisk in cream and vanilla until combined.
Baking the cake
  1. Pour filling over prepared base, then bake for 10 minutes (200 C).
  2. Reduce oven to 150C, then bake for a further 30 minutes or until edge is set and centre moves only slightly when pan is shaken.
  3. Turn off oven and cool cake in oven with oven door held ajar with a wooden spoon for 1 1/2 hours.
  4. Remove from oven and cool to room temperature, then refrigerate for 4 hours or until chilled.
Assembling the cake
  1. Scatter caster sugar over the cake and using a kitchen blowtorch work flame slowly over cake in sweeping motions to melt and caramelize the sugar.
  2. Alternatively, dust with icing sugar and shredded orange rind if you do not have a blowtorch.
Notes
  1. Best to chill the cake overnight.
  2. Can decorate the cake anyway you like - fruit, sugar, shaved white chocolate. Use your imagination!
Adapted from Masterchef magazine June 2011 pg 63
Adapted from Masterchef magazine June 2011 pg 63
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