Cheesecake with figs and rosé grapes
Fig cheesecake? Here's our recipe that brings freshness and cheer to the table thanks to the colors and flavors of seasonal fruit. We paired figs with plums and grapes and created a base and cream that's a little different from the classic cheesecake.
Ingredients · Servings 4 people
- 175 g flour
- 100 g granulated sugar
- 100 g sunflower seed oil
- 100 g red-fleshed red plum
- 60 g latte
- 60 g panna acida
- 6 g baking powder
- 1 egg
- 1 album
- 1 teaspoon cocoa
- half a tablespoon of apple cider vinegar
- half a vanilla pod
- bicarbonate
- red dye
- sale
- 330g Greek yogurt
- 240 g goat's milk cheese
- 150 g fresh cream
- 80 g icing sugar
- 10 g edible gelatin sheets
- 8-10 green or red figs
- 1 red plum
- rosé grapes
- verbena
- pine nuts
Method · 1 ora e 40 minuti più 4 ore di raffreddamento
- Mix milk, sour cream, and vinegar and let it sit for 30 minutes.
- Remove the stone from the plum and blend it to obtain a red puree.
- Using an electric mixer, beat the oil, sugar, and a pinch of salt. Then, add the egg and egg white and continue beating for at least 2-3 minutes. Add the milk and sour cream mixture, the seeds scraped from 1/2 vanilla pod, the pureed plum, a few drops of food coloring, the sifted flour with the baking powder, the cocoa powder, and the tip of a teaspoon of baking soda. Continue beating until smooth.
- Pour it into a springform pan (ø 20 cm) lined with baking paper and bake at 180°C for 25-30 minutes.
- Remove from the oven, let cool, then turn out and let cool on a rack.
- Soak the gelatine in cold water.
- Mix the goat cheese with the icing sugar and Greek yogurt.
- Squeeze the gelatin and dissolve it over the stove or in the microwave, then add it to 2 tablespoons of the goat cheese and yogurt mixture, stirring well. If it thickens with lumps, microwave for 10 seconds, stir again, and then add it to the rest of the mixture.
- Finally, add the semi-whipped cream.
- Place the cake inside a ring (the one from the pan you baked it in is fine) on a smooth support or directly on the serving plate.
- Cut 3-4 figs in half and peel them; then arrange them on top of the cake, cut side down.
- Cover with the yogurt cream, level it and place it in the freezer for at least 3 hours.
- Remove from the freezer, remove the ring, and garnish with the remaining fig slices, rosé grapes, red plum slices, chopped pine nuts, and verbena leaves. Leave out of the refrigerator for 1 hour before serving.
Fig and Grape Cheesecake, Our Recipe
Our cheesecake features a red base made with red-fleshed red plums. The cream is made with Greek yogurt, goat's cheese, fresh cream, powdered sugar, and gelatin. The cheesecake is topped with sliced figs, rosé grapes, red plum slices, chopped pine nuts, and verbena leaves.