Yay! it’s the 40th cheesecake, I’m down to only ten cheesecake!
I like to bake something that is not popular at the market, indeed,it was hard to find fresh fig at the supermarket here! I know there’s dry figs everywhere but I like to use the fresh one with my 40th cheesecake. I was airing my problem to my consultant and he’s kind of …
you’re crazy! why doing all of these cheesecakes! ( nope, there was no eyes movement but I saw some faint smile on his lips)
aha! I think you know where I can find fresh fig? don’t you?
he chuckled !
Oh! please only few pieces will do!
end of conversation…I’m smiling..he is smiling and you’re smiling..I know!
“Fig Cheesecake” the 40th flavour of my cheesecake challenge!
6 pcs digestive biscuits (crushed)
1/2 cup almond meal
3 tbsp sugar
3 tbsp butter
1 (300g) Light Philadelphia cream cheese
1/2 cup sugar
1/3 cup sour yogurt
1/3 cup whipping cream
1 tsp vanilla
pink violet food colour (optional)
1 tbsp flour
3 pcs figs
Fig puree (3 pcs figs,1/3 cup water and 1tsp cornstarch)
fresh fig fruit cut according to your style
Pre heat oven Mark Gas #3
Mix biscuits, almond meal and sugar, add butter and mix thoroughly. Press into the pan (any size will do). Set aside.
Mix cream cheese and sugar, add yogurt, vanilla,whipping cream and eggs. Beat at medium speed, add food colour and small pieces of cut fig fruit and flour. Mix thoroughly until smooth. Pour into the prepared crust and baked for 45 minutes if using mini pan. Let it cool before chilling. Chill for 4 hours or overnight. Top with fig puree and cut fresh fruit.
Ladies, this cheesecake is very light and not too sweet, good for an afternoon tea with friends. Just for the record, I gave my consultant a small slice of this mini cheesecake, like a teaspoon in size (just for a taste) and he still uttered the word “crazy” 🙂 hahaha I know he likes it! Maybe I should just name this as “crazy cheesecake” 😉