Yogurt, Fig, and Honey Cheesecake
A delightful blend of creamy yogurt, sweet figs, and the richness of honey, all wrapped in a buttery biscuit crust, makes this Yogurt, Fig, and Honey Cheesecake a perfect dessert for any occasion. Its velvety smooth texture paired with the subtle flavors of fresh figs and honey creates a sophisticated and comforting treat. Whether you’re hosting a gathering or treating yourself to something special, this cheesecake is sure to impress.
Servings: 8
Prep Time: 45 minutes
Chill Time: 3-4 hours
Ingredients
For the Crust:
| Ingredient | Quantity |
|---|---|
| Digestive Biscuits | 270g |
| Butter (unsalted) | 100g |
For the Filling:
| Ingredient | Quantity |
|---|---|
| Fresh Figs (ripe) | 400g |
| Cream Cheese (softened) | 750g |
| Greek Yogurt | 400g |
| Fresh Cream (liquid) | 300g |
| Multifloral Honey | 100g |
| Powdered Sugar | 60g |
| Gelatin Sheets | 8g |
For the Decoration:
| Ingredient | Quantity |
|---|---|
| Fresh Figs (for garnish) | 300g |
| Multifloral Honey | To taste |
| Fresh Mint Leaves | To taste |
Instructions
1. Prepare the Biscuit Base:
- Begin by melting the butter over low heat. Once melted, remove it from the heat and allow it to cool slightly.
- Place the digestive biscuits in a food processor and pulse until finely ground.
- Combine the crushed biscuits with the melted butter and mix thoroughly until the mixture has the texture of wet sand.
- Press this mixture into the bottom of a springform pan, forming an even layer. Place it in the refrigerator to chill while you prepare the filling.
2. Prepare the Fig Puree:
- Take 200g of fresh figs and peel them. Place them in a saucepan and cook over low heat for a few minutes until they soften and release their juices.
- Once soft, remove from heat and let them cool. After cooling, blend the figs into a smooth puree. Set aside.
3. Soften the Gelatin:
- While the figs are cooling, soak the gelatin sheets in cold water for about 10 minutes until softened.
4. Make the Cream Filling:
- In a large mixing bowl, combine the Greek yogurt and cream cheese. Stir them together until the mixture is smooth and well blended.
- In a separate bowl, whip the fresh cream with the powdered sugar until soft peaks form.
- Gently fold the whipped cream into the yogurt and cream cheese mixture until fully incorporated.
- Add the honey to the mixture and stir to combine.
- Squeeze the water out of the gelatin sheets and dissolve them by gently warming them in a small saucepan over low heat, or in the microwave for about 10 seconds. Once dissolved, add the gelatin to the filling mixture and stir well to combine.
5. Assemble the Cheesecake:
- Retrieve the biscuit crust from the fridge and spread the cooled fig puree evenly over the crust layer.
- Next, pour half of the cream filling over the fig layer, smoothing it out with a spatula to form an even layer.
- Slice 200g of fresh figs into thin slices, leaving the skin on. Arrange the fig slices over the cream layer, covering the surface completely.
- Pour the remaining cream mixture over the figs, spreading it out evenly.
6. Chill and Set:
- Place the assembled cheesecake in the refrigerator and let it chill for at least 3-4 hours, or preferably overnight, to allow it to set properly.
7. Decorate the Cheesecake:
- Once the cheesecake has set, carefully remove it from the springform pan and transfer it to a serving platter.
- Slice the remaining figs into thin, even slices and arrange them in a decorative pattern on top of the cheesecake. Create two concentric circles of figs, one smaller and one larger, or arrange them to your liking.
- Drizzle the cheesecake with a bit more honey to add a touch of sweetness.
- Finish the decoration by placing a few fresh mint leaves on top for an aromatic touch and a splash of color.
Serving Suggestions
- Serve this cheesecake chilled, accompanied by a drizzle of honey and a few mint leaves for added freshness. It’s perfect on its own or paired with a cup of herbal tea.
Nutritional Information (per serving):
| Nutrient | Amount |
|---|---|
| Calories | 450 kcal |
| Protein | 7g |
| Carbohydrates | 60g |
| Fat | 22g |
| Fiber | 2g |
| Sugars | 35g |
| Cholesterol | 55mg |
Pro Tips:
- For a more intense fig flavor, try using dried figs for the puree, rehydrated in a bit of warm water.
- If you prefer a lighter cheesecake, you can substitute part of the cream cheese with ricotta or mascarpone for a slightly different texture and flavor.
This Yogurt, Fig, and Honey Cheesecake is a beautiful dessert that’s perfect for any celebration or as a delightful end to a casual meal. Its unique combination of fresh figs, creamy yogurt, and honey creates an unforgettable flavor experience.
