No Bake Fig Cheesecake
Sink your teeth into this deliciously tempting Cheesecake Recipe with Fresh Figs and Honey! It soothes your tensed self and refreshes you with a new spring in your step!
250 grams chocolate biscuits
80 grams butter or margarine
500 grams cream cheese
3/4 cup caster sugar
1 cup cream
1/4 cup lemon juice
3 teaspoons gelatine powder dissolved in 1/4 cup boiling water
Seeds from 1 vanilla bean pod or 1 teaspoon vanilla bean extract or essence
8-10 ripe figs
1 tablespoon balsamic vinegar glaze or honey
- Spray a 20cm springform cake tin with baking oil or grease with margarine/butter. Line the bottom with a disc of baking paper.
- Blitz the biscuits in a food processor until they are sand-like and place into a medium bowl.
- Heat up the butter in a small saucepan (or in the microwave) and then mix into biscuit crumbs with a spoon until thoroughly combined.
- Press the biscuit mixture firmly into the base of the cake tin evenly and then refrigerate.
- With a stand or hand mixer, beat cream cheese and sugar for 2-3 minutes until smooth, then add cream, lemon juice, gelatine mixture, and vanilla.
- Beat for another minute or so until completely combined and then turn out into the cake tin, using an offset spatula (or the back of a spoon) to smooth and spread the mixture evenly.
- Refrigerate the cake for three hours or overnight.
- Once the cake is ready, gently turn out onto serving plate or cake stand.
- Wash and gently dry figs (once you wash them they will start to spoil so don’t wash them too soon) and slice or leave whole as desired.
- Arrange the figs over the cake — I prefer a more natural, non-symmetrical design — and dribble balsamic glaze (or alternative) over the top.