Cheesecake with figs and walnuts crumble with fig honey
Fig cheesecake is a quick and easy no-bake cheesecake. A heavenly decadent cheesecake, that melts in your mouth. A perfect dessert to serve when entertaining as it can be made up to two days ahead and stored in the fridge.
Dietary restrictions
Nuts crumble crust:
- 2 1/2 cup graham cracker crumbs
- 2 tablespoons walnuts
- 3 tablespoons fig honey
Cheesecake:
- 1 1/2 pounds (three 8-ounce packages) cream cheese softened,
- 3/4 cup granulated sugar
- 1/4 cup sour cream
- 2 teaspoons grated lemon zest
- 1 1/2 teaspoons vanilla extract
- 3 large eggs
Fig, Lemon & Honey Sauce:
- 1/2 cup water
- 1/2 cup honey
- 1/3 cup fresh lemon juice
- 1 1/2 teaspoons cornstarch mixed with 1 tablespoon water
- 3 cups stemmed, sliced figs
Adjust oven rack to middle position and preheat oven to 325°. For crust, mix graham cracker crumbs and walnuts; stir in honey. Press into bottom of buttered 9-inch springform pan. Bake 8 to 10 minutes, till edges are golden.
For cheesecake, beat cream cheese with electric mixer on medium-low speed until smooth, scraping bowl as needed. Gradually beat in sugar, then sour cream, zest and vanilla. Beat in eggs, one at a time. Scrap filling into pan over figs. Bake on middle rack for 45 to 55 minutes, until almost set in center. Cool. Chill 4 hours or overnight.
For sauce, combine water, honey, lemon juice and figs in small saucepan. Stir over medium heat until mixture comes to a simmer. Add cornstarch solution and stir for a few seconds, until thickened. Remove from heat and stir in figs. Cool. Chill until serving time. To serve, run thin knife around edge of cheesecake and remove side of pan. Cut into wedges and top each with sauce.