Surprisingly How Simple a Fig Frenzy Experience Can Be!
It’s so easy to indulge a fig frenzy in Fall. Smallish Figs are packed with essential vitamins and nutrients including fiber, calcium, manganese, iron, potassium and health-boosting antioxidants. These sweet delights are also unbelievably versatile, either as appetizers wrapped in bacon or prosciutto, or on a cheese board. Also, they lend a fresh element to otherwise sweet dishes, such as tarts and muffins. They pair so well with cheese. Today, we’re sharing them with you in a cheese cake, a gluten-free one, in fact.
Fig and Almond Cheesecake’. Yummy! I can’t resist the frenzy!
For the Crust:
2 cups crushed almond cookies (if need gluten free try Gefen)
½ cup ground almonds
¼ cup coconut palm granulated sugar
¼ teaspoon almond extract
6 tablespoons butter, melted
For the Cheesecake:
Figs (fresh preferred, okay to substitute dried or preserved), halved or sliced, enough to cover crust. (Fresh figs can be eaten with the skin on although some recipes suggest peeling them to ensure a smoother texture. For fig tips check out this site here. For this recipe I suggest you leave the skin on.)
32 ounces cream cheese, at room temperature
1¼ cups coconut palm granulated sugar
4 eggs, at room
¾ cup coconut milk
1 tablespoon vanilla extract
For the Fig Topping:
1 cup figs (use fresh if possible and cut them into bite size pieces)
1 cup light sour cream
1/4 cup coconut palm granulated sugar
1 teaspoon vanilla extract
- Preheat the oven to 400 degrees F. Spray the bottom of a 9-inch springform pan with no stick spray.
- Mix together the crust ingredients and press into the bottom of the springform pan. Bake for 6 to 8 minutes, or until lightly browned. Remove from oven and cool completely. Reduce oven temperature to 325 degrees F.
- Once the crust is cool, place thin layer of figs on top in a single layer.
- Beat together the cream cheese and sugar on medium speed until smooth and creamy, scraping the sides of the bowl as needed, about 3 minutes. Add the eggs one at a time, beating well until fully incorporated and scrape the sides of the bowl between each addition. Add coconut milk and vanilla and beat until well combined, about 1 minute.
- Pour batter into the prepared crust. Tap the pan on the counter to release any air bubbles.
- Bake for 55 to 65 minutes, or until the edges are set, but the middle still jiggles a little.
Adding the topping….
- In a small bowl, mix together figs, sour cream, sugar and vanilla.
- Remove cheesecake from the oven and spread the sour cream glaze gently and evenly over the top using an offset spatula.
- Return the cheesecake to the oven for 15 minutes.
- Once completely cool, refrigerate for at least 6 hours (preferably overnight).
Store leftover fig cheesecake in an airtight container in the refrigerator for up to 4 days. Wrapped, the cheesecake can be frozen for up to 2 months.
Hope you enjoy this delicious #fig cheese cake! Send us your #fig ideas @Kitchology and @Kitchenchick123.
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