Cheesecake w/ Caramelized Figs
If you love caramel, figs, and cream cheese-heavy cakes, then this is a must-try recipe. I promise you won’t get enough of it. It’s perfect as a summer cake, but also ideal for special occasions.
Ingredients · Servings 12
- 1 egg
- 50 g flour
- 30 g cocoa
- 50 g sugar
- 50 g butter
- 50 ml coffee
- 1/2 tsp baking soda
- 100 g sugar
- 2 tbsp water
- 200 g figs
- 50 g caramelized figs
- 200 g cream cheese
- 5 g gelatin
- 2 tbsp water
- 300 ml whipping cream
- 50 g powdered sugar
- 1 tsp vanilla extract
Method · 50 min
- Simply place all the ingredients in a mixing bowl and mix for 2-3 minutes until smooth.
- Prepare a small 16 cm/6-inch cake pan. Line the pan with parchment paper and grease the sides well with butter then sprinkle with flour. Put the mixture in the pan and level. Bake for 25-30 minutes until it passes the toothpick test. Place on a rack to cool.
- Place the sugar and water in a heavy-bottomed pan. Bring to the boil and continue boiling until it turns into caramel. Then add the diced figs. Cook for 2-3 minutes until the caramel softens and the figs are well coated.
- Hydrate the gelatin in cold water. Heat the cream cheese slightly, then add the gelatin and stir well. Add the vanilla extract.
- Mix the whipping cream and the vanilla sugar until firm. Fold the whipped cream into the cream cheese.
- Put the cake back in the pan in which it was baked. If it has sunk too much, cut off the top to level it. Place 3/4 of the caramelized figs on top. On top of the figs, pour half of the cheese mousse and the remaining figs. Cover with the remaining mousse and place in the refrigerator until the next day.
- Decorate with caramel and fresh figs. It's a real treat!
I chose a coffee-flavored sponge cake for the base of this cheesecake, a creamy cream cheese filling flavored with caramelized figs, and topped with another layer of amazing caramelized fresh figs.
Enjoy!