Baked fig, honey and walnut cheesecake

Baked fig, honey and walnut cheesecake recipe

4 ratings

Give this delicious baked cheesecake recipe a go – it's guaranteed to go down a treat and is a great way to finish off your showstopping Easter lunch. Adding dried figs to the biscuit base gives extra sweetness and decorating with caramelised walnuts, pistachios and lashings of honey gives gorgeous texture. See method

  • Serves 12
  • 15 mins to prepare and 1 hr 35 mins to cook, plus overnight chilling
  • 433 calories / serving
  • Freezable

Ingredients

  • 150g oaty rounds biscuits
  • 100g caster sugar, plus 3 tbsp
  • 90g butter, melted, plus 1 tsp
  • 4 dried figs, chopped
  • 500g pot Tesco Finest Greek yogurt, at room temperature
  • 600g soft cheese, at room temperature
  • 4 eggs, at room temperature
  • 4 tbsp plain flour
  • 1 tbsp vanilla paste or extract
  • 75g walnuts
  • 30g pistachios
  • 3 tbsp clear honey

Each serving contains

  • Energy

    1800kj
    433kcal
    22%
  • Fat

    34g 48%
  • Saturates

    18g 90%
  • Sugars

    18g 20%
  • Salt

    0.6g 10%

of the reference intake
Carbohydrate 21.8g Protein 11.5g Fibre 0.8g

Method

  1. Preheat the oven to gas 6, 200°C, fan 180°C. To make the base, put the biscuits, 1 tbsp of the sugar and 90g melted butter in a food processor and pulse to a coarse consistency. Add the figs and pulse again until incorporated. Tip the mixture into a 22cm springform cake tin; press it down firmly. Bake for 12 mins; set aside to cool. Reduce the heat to gas 2, 150°C, fan 130°C.
  2. Using an electric whisk, beat the yogurt, soft cheese and 100g caster sugar until smooth. Add the eggs, one at a time, then mix in the flour and vanilla. Pour into the tin; bake for 1hr15 mins or until set but with a slight wobble in the centre. To prevent cracks forming, carefully run a knife around the edges to release the sides of the tin. Set aside on the tin base to cool completely. Once cooled, cover and chill for at least 6 hrs or overnight to set.
  3. Preheat the oven to gas 6, 200°C, fan 180°C. Mix 1 tsp butter, the nuts, the remaining 2 tbsp sugar and 1 tbsp honey in a bowl. Scrape into a small baking dish and bake for 8 mins.
  4. Tip onto a baking tray lined with baking paper until hardened and cool, then chop. Transfer the cheesecake to a serving plate, drizzle with the remaining honey and top with the caramelised nuts. Will keep, chilled, for up to 2 days.

Freezing and defrosting guidelines

Freeze undecorated cake. Once completely cool, wrap well in a double layer of clingfilm and freeze for up to 1 month. Defrost fully before eating. For more tips on freezing and defrosting food, read our article Love Your Freezer.

See more Easter dessert recipes

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