Recipe: Fig and honey cheesecake

A divine cheesecake topped with figs.
MANJA WACHSMUTH

A divine cheesecake topped with figs.

You can't go past the combination of fig and honey, and adding this to a cheesecake seemed inevitable. This is a very special version, made with honeycomb and Bonnie oatcakes, a New Zealand artisan product that gives the base a wonderful texture. Another oaty biscuit or even plain wine biscuits could be substituted if preferred.

INGREDIENTS

Base:
250g Bonnie kamahi honey oatcakes, crushed
80g butter, melted

Filling: 
250ml cream
2 teaspoons gelatin
¼ cup boiling water 
500g cream cheese, softened
½ cup caster sugar 
2 teaspoons liquid honey
¾ cup roughly chopped dried figs
5-6 fresh figs, sliced into quarters
1 block honeycomb (as big as you like)

METHOD

Grease and line the base of a 13 x 35cm or 23cm round flan tin.

In a bowl mix the crushed biscuits and melted butter until well combined. Press mixture into flan tin and place in the freezer to set while making the filling.

Whip cream to soft peaks. Dissolve gelatin in the boiling water and set aside to cool slightly.

In a large electric mixer bowl with the paddle attachment, mix cream cheese and caster sugar until sugar has dissolved, about 4-5 minutes.  

Add liquid honey and mix until combined. Add gelatin mix. Once well combined, remove bowl from machine and gently fold in the whipped cream and dried figs. Remove base from freezer and pour filling over base. 

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Place cheesecake in the fridge for 3-4 hours to set. When ready to serve, decorate with fresh figs and honeycomb pieces.  Serves 8-10  

 - NZ House & Garden

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