I know I’ve said it before, but I love cheesecake! Give me an occasion and at least 4 people and a cheesecake is warranted! The occasion this time? Easter Sunday lunch.
Our very good friends Cat and Marissa kindly gave us a whole heap of figs just before Easter and I needed to do something with them. We have had them on our breakfast, as a snack with yoghurt, by themselves, on a pizza and so I thought it was time for an impressive dessert….enter Fig and Almond Praline Cheesecake.
The flavour combination was inspired by an Ottolenghi pavlova which has praline cream and figs on top, so I have kind of combined these flavours into a cheesecake and this is the result, and it is GOOD, and not too sweet as a lot of cheesecakes can be. The actual cheesecake itself is similar to my Lemon Curd and Blueberry Cheesecake but without the blueberries.
I gave the kids a small piece of this cheesecake and I was quite surprised that they did’t eat it all. They are a bit funny with figs, which I think is a texture thing, but the actual cheesecake, I’m not sure. Needless to say, I’m happy as I don’t have to share it with them!! 🙂
If you are a cheesecake lover and have a special occasion, I recommend this cake. You won’t be disappointed.
- 1/2 packet ginger nut biscuits
- 1/2 packet butternut snaps
- 100g butter, melted
- 50g raw almonds, toasted
- 80g caster sugar
- 2 tbs water
- Zest of 1 lemon
- 2 x 250g Philadelphia cream cheese
- 1/2 cup sugar
- 180g full cream natural yoghurt
- 4 eggs
- 1/4 cup lemon juice
- 2 tsp vanilla essence
- 1/2 cup cream
- 6 figs, cut into wedges
- 50g almonds, toasted
- 1 tbs honey
- Cream to serve
- Preheat the oven to 160°C.
- To make the base, place the biscuits into a food processor and blend until a coarse crumb forms. Add the melted butter and blend until it starts to come together. Place mixture into the base of a lined 24cm spring form tin.
- Bake for about 12-15 minutes or until the base is golden brown. Remove from the oven and allow to cool.
- To make the praline, place the almonds onto a baking tray lined with baking paper and cook for 10 minutes. Remove from the oven and allow to cool slightly. Meanwhile, make the toffee by placing the caster sugar and water into a small saucepan and bring to the boil over medium heat. Occasionally swirl the saucepan and continue to heat until it turns a medium brown colour. Pour onto the baking paper with the almonds, aiming to coat the majority of the almonds. Allow to cool.
- Once cooled, place into a food processor and blitz until a coarse sand consistency. Set aside.
- To make the filling, place the cream cheese and lemon zest into a stand mixer and beat for about 30 seconds. Add the sugar and beat until creamy, 3-5 minutes. Scrape down the sides of the bowl and add the yoghurt and beat for a further 1 minute. Add the eggs, one at a time, beating after each addition. Add the lemon juice, vanilla, blitzed praline and cream and mix to combine. Pour mixture on top of the cooled base.
- Place the cheesecake into the oven, towards the bottom and bake for ~60 minutes or until the centre is slightly wobbly and the sides are firm. Allow the cake to cool for 1-2 hours in the oven. Remove from the oven and run a knife around the edge of the cake and place into the fridge to cool completely.
- Just before serving, arrange the cut figs on top of the cheesecake and sprinkle over the toasted almonds. Heat the honey in the microwave for 10 seconds or until runny and drizzle over the top of the cheesecake.
- Serve with cream.