Ingredients
FOR THE
DIGESTIVE BISCUITS BASE
300 grams
MELTED BUTTER
100g
FOR THE
RICOTTA CREAM
500 g
FRESH WHIPPED CREAM
100g
FIG JAM
100g
CHERRY
1-2 tbsp
FOR THE DECORATION
FIG JAM
taste
FRESH FIGS
2-3
Fig cheesecake is a fresh and delicious dessert, perfect for serving to guests as a delicious after-dinner meal or an irresistible snack. Just like the traditional recipe, it consists of a classic base of biscuits and melted butter, topped with a cream of ricotta, honey and fig jam. The topping of jam and the fresh figs, cut into quarters and arranged on a shelf, will make it elegant and very scenographic. A dessert that allows us to use the figs protagonists of the summer , delicate and not cloying, dedicated to lovers of these delicious seasonal fruits.<\/p>\n\n\n\n
You can use the variety of figs you prefer: green, black or white; the important thing is that they are very sweet and at the right degree of maturity. For the base, we used classic digestive biscuits, but you can replace them with the shortbread biscuits you prefer or have available at home (you can also try cocoa biscuits). You can make fig jam at home or buy it ready made. The fig cheesecake can be enriched with finely chopped walnuts or flaked almonds to incorporate into the cream of ricotta and cream; for chocolate lovers, you can also add chocolate chips. If you prefer, you can mix 50 g of hazelnuts with the biscuits to enrich the base and make it more rustic.<\/p>\n\n\n\n
Find out how to prepare the fig cheesecake by following the step by step and the tips. If you like figs, don’t miss the fig sorbet cake. If you prefer them in a savory version, try them in combination with raw ham and stracchino.<\/p>\n\n\n\n
How to make fig cheesecake<\/p>\n\n\n\n
Step 1
Collect the biscuits from kitchen blender
1
and blend them.<\/p>\n\n\n\n
Step 2
Add melted butter
2
.<\/p>\n\n\n\n
Step 3
Mix again for a few moments, then transfer the preparation into the 22 cm diameter springform pan, lined with parchment paper
3
.<\/p>\n\n\n\n
Step 4
Level the bottom well with the back of a spoon
4
. Chill in the refrigerator for 30 minutes.<\/p>\n\n\n\n
Step 5
Meanwhile, prepare the cream. Pour the ricotta into the blender and add the jam
5
.<\/p>\n\n\n\n
Step 6
Blend until smooth and creamy
6
.<\/p>\n\n\n\n
Step 7
Add 1-2 tablespoons of honey depending on desired sweetness
7
.<\/p>\n\n\n\n
Step 8
Mix again and transfer the cream to a bowl. Add the whipped cream and mix gently and with upward movements
8
.<\/p>\n\n\n\n
Step 9
Take the biscuit base, pour the ricotta cream over it and level it well
9
. Transfer to the freezer for at least two hours.<\/p>\n\n\n\n
Step 10
Once the necessary time has elapsed, take the cheesecake back and decorate the surface with the fig jam, dividing it delicately
ten
.<\/p>\n\n\n\n
Step 11
If you prefer, you can add fresh figs on top
11
.<\/p>\n\n\n\n
Step 12
The fig cheesecake is ready to eat
12
.<\/p>\n\n\n\n
storage
The fig cheesecake will keep for 3-4 days in the freezer.<\/p>\n","protected":false},"excerpt":{"rendered":"
IngredientsFOR THEDIGESTIVE BISCUITS BASE300 gramsMELTED BUTTER100gFOR THERICOTTA CREAM500 gFRESH WHIPPED CREAM100gFIG JAM100gCHERRY1-2 tbspFOR THE DECORATIONFIG JAMtasteFRESH FIGS2-3Fig cheesecake is a fresh and delicious dessert, perfect for serving to guests as […]<\/p>\n","protected":false},"author":2,"featured_media":2876,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[],"class_list":["post-2875","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes"],"_links":{"self":[{"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/posts\/2875","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=2875"}],"version-history":[{"count":1,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/posts\/2875\/revisions"}],"predecessor-version":[{"id":2877,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/posts\/2875\/revisions\/2877"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/media\/2876"}],"wp:attachment":[{"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=2875"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=2875"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=2875"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}