Ricotta and fresh figs: never has a cheesecake been more delicious

We can make the base with butter and crushed biscuits, while the filling is made with fresh ricotta. The result? A ricotta and fig cheesecake with a smooth, creamy, and incredibly fresh flavor. The figs also become a garnish, enjoyed plain, savoring their unmistakable flavor. Add almonds along the edge of the cake before serving for a crunchy touch.

For a successful dessert, remember to choose ripe but still whole figs: they should be sweet, yet firm enough to be cut without falling apart. Peeling is not necessary. The fig peel is edible and, if the fruit is healthy and well-washed, can be left in during the cake preparation.

Ricotta also deserves some attention. Drain it well before using, especially if it's very fresh and high in whey: removing excess moisture helps create a firmer cream. You can use cow's milk ricotta for a more delicate flavor, or sheep's milk ricotta if you prefer a bolder flavor. Once baked, the cheesecake should cool completely and rest in the refrigerator. It's also a perfect dessert to make the day before and decorate with fresh figs just before serving.

Ricotta and Fig Cheesecake: The Recipe

• 600 g of well-drained ricotta
• 300 g fresh figs
• 220 g of dry biscuits
• 120 g of sugar
• 100 g of butter
• 80 g of Greek yogurt
• 50 g of almonds
• 30 g of honey
• 3 eggs
• 1 untreated lemon
• 1 teaspoon vanilla extract
• To make the ricotta and fig cheesecake, start with the crust. Finely crush the biscuits until they're almost powdered. Melt the butter over very low heat or in the microwave and add it to the biscuits. Stir until smooth.
• Line the bottom of a 20-22 cm springform pan with parchment paper. Pour in the biscuit and butter mixture: spread it over the bottom, pressing it down firmly with the back of a spoon. Then transfer the pan to the refrigerator while you prepare the cream.
• Place the well-drained ricotta in a large bowl, add the sugar, and beat until creamy. Stir in the Greek yogurt, vanilla, and finely grated lemon zest, taking only the yellow part.
• Add the eggs one at a time, mixing gently after each addition. There's no need to beat the mixture for a long time: you want a smooth, even cream without incorporating too much air.
• Pour the ricotta cream over the biscuit base and gently smooth the surface. Bake in a preheated oven at 160°C (320°F) for about 50-55 minutes. The edges should appear firm, while the center will firm up as it cools.
• Turn off the oven, crack the door slightly, and leave the cheesecake inside for about 20 minutes. Finally, remove it and let it cool completely to room temperature, then refrigerate it for at least 4 hours, or better yet, overnight.
• Just before serving, wash and gently dry the figs. Cut them in half or into wedges and arrange them on top of the cheesecake. Garnish the edges with roughly chopped or sliced ​​almonds and a drizzle of honey.
• Here's a delicious fresh fig cheesecake ready: serve the dessert fresh, leaving it at room temperature for about ten minutes before cutting, so that the cream regains all its softness.

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