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Kirsten's Baked Vanilla Fig Cheesecake with Balsamic Fig Glaze


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Ingredients

12 slice(s)

Base

  • 250 grams butternut snap cookies, You could go with Granita, Nice or other sweet biscuits
  • 50 gram plain flour
  • 40 gram coconut oil
  • 30 grams sugar, any kind. You can leave out entirely if you like

Filling

  • 400 grams Full-fat Cream Cheese
  • 25 grams honey, I used raw
  • 200 grams Full-fat Sour Cream
  • 2 tsp Vanilla Bean Paste
  • 3 --- large eggs
  • 4 --- Fresh Figs, sliced into quarters., Dried figs may be used. Soak for 1-2hrs in water.

Sauce

  • 150 g white sugar
  • 25 g balsamic vinegar
  • 5 Fresh figs, if using dried figs, soak them in water for 1 hr before using. Drain off the water.
  • 25 g water
  • 1 tsp Vanilla Bean Paste
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Recipe's preparation

    Base
  1. 1. Preheat oven at 180°C

    2. Add all "Base" ingredients except coconut oil and process 15 sec/ sp4 MC on

    3. Add coconut oil and mix 10 sec/sp3

    4. Empty the contents of the TM bowl into a spring form pan and press down firmly with the MC or a glass.

    5. Place the pan in a 180°C oven for 10 minutes. Do not let it burn!

    6. Remove the base from the oven, turn the oven down to 130°C (fan forced). Set the pan on a cooling rack and allow it to cool for 10 minutes before adding fruit or cheesecake mix.
  2. Filling
  3. 1. Add all "Filling" ingredients to TM bowl with MC on and mix @ 37°C 1min/sp5

    2. Scrape sides of bowl and mix again, 10sec/sp5, MC on.

    3. Trim stems from figs, slice into 6ths, lengthways. If using soaked, dried figs please drain them thoroughly. Place the figs in an even pattern over the top of the cooked, slightly cooled base.

    4. Pour cheesecake mix carefully over top of prepared base ensuring you do not disturb the fig placement too much.

    5. Bake for 50-60 minutes on 130°C fan forced oven until just set and centre wobbles slightly. If the top is starting to brown, turn down the oven by another 10-20°C. A little browning on top gives the cheesecake an artisan look anyway!

    6. Turn off the oven entirely and allow the cake to cool in oven with door shut for 30 minutes.

    7. Open the oven door and leave the cake on the oven shelf for an additional 30mins. This is to reduce the chance of a crack in the cakes surface.

    8. Refrigerate for at least an hour in the pan and carefully remove the pan prior to serving. Cake may sit in frdge overnight.
  4. Fig Glaze
  5. 1. Cut off the fig stems and slice them in half.

    2. Place all ingredients into the thermo bowl.

    3. Leave the MC off, but put the simmer basket on the top to reduce splatter.

    4. Cook on varoma, reverse sp2 for 11-12 minutes or until the mixture looks thick, like a sauce or glaze. Keep an eye on it, and stop the machine to take a good look to ensure you do not overdo it.

    5. Sauce may be drizzled while warm over the cheesecake just prior to serving or you may serve the sauce as an accompaniment.
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Accessories you need

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Tip

This cheesecake is not overly sweet. The sweet/acidic glaze goes perfectly with the cake to cut through the fat.

You may substitute the figs for other in-season fruit such as blueberries, strawberries, mango, passionfruit or cherries.


This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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