Honey Cardamom Fig Cheesecake
It's fig season and if you enjoy figs as much as I do, this dessert is for you. I've been dreaming about making this cheesecake for awhile. You see, I love everything about cheesecake; the rich and creamy filling and the crunchy and buttery graham cracker crust. I specially love it if cheesecake has a layer of fresh fruits to balance the richness of filling with freshness of juicy fruits.
For this recipe, I decided to substitute the Graham cracker crust with a tart dough, since I was going to drizzle the cake with honey cardamom glaze, I needed a dough that can hold moisture better than Graham crackers. I've used páte sucreé or sweet dough for the crust. The crunchy tart crust and the creamy cheesecake filling pair amazingly well with figs and honey cardamom glaze.
Figs are one of the most perishable fruits, you should purchased them only a day or two in advance of when you are planning to make this dessert. Look for figs that have a rich, deep color and are plump and tender, but not mushy. They should have firm stems and be free of bruises.
You can make the dough up to a week in advanced and keep it in the refrigerator and use when you're ready.
Fig Cheesecake with Honey Cardamom Glaze
Yield: 9" round Bake time: 50-60 minutes
- 1 stick/ 117g butter, softened
- 2/3 cup/ 80g powdered sugar
- 1 tsp vanilla extract
- 1 egg
- a pinch of salt
- 3 tbsp almond meal or almond powdered
- 1 2/3 cups / 200g flour
- In the bowl of your stand mixer, cream together the powdered sugar with softened butter, add vanilla extract then add the egg.
- Combine flour, almond powdered, and salt together and add to the egg mix. Mix just to incorporate flour. Remove the dough from the bowl, flatten the dough into a disk and cover with a plastic wrap. Place in the fridge for 2 hours.
- Have a 9" spring foam pan ready. Dust your work surface with flour, roll out the dough into a disk that is one inch thick. Transfer the dough to the pan, use your fingers to press the dough firmly on the pan and bring the dough up to the sides, about an inch. You might have some extra dough that you can keep in the freezer for another use.
- Place the pan in the freezer until you make the filling.
- 8oz cream cheese, softened
- 60g Mascarpone, at room temperature
- 1 teaspoon cardamom powder or 5 drops cardamom extract
- 3/4 cup sugar
- 1 tbsp corn starch
- Pre-heat the oven to 350°F , place a large rectangular baking pan at the bottom of your oven and fill with water.
- Using your stand mixer with paddle attachment and on low to medium speed, cream together the softened cream cheese with Mascarpone for about 2 minutes until you have a homogeneous cream. Use a spatula to clean the sides of the bowl and the bottom of the bowl to dissolve any lumps.
- Add sugar and cardamom, mix until the sugar is dissolved.
- Slowly add the corn starch and mix until you have a creamy and smooth batter.
- Pour the batter into the cheesecake pan and place in the oven at 350°F /175°C for 50-60 minutes. To know when the cheesecake is done, shake the pan, only the center of the cake should giggle. Remove from the oven and let cool for one hour. Use a thin spatula to release the sides and place in the fridge for up to 24 hrs for the cheesecake to set.
- 8-10 fresh figs, sliced thin
- Some blueberries
- 1 cup organic clover honey
- 75g or 1/2 stick butter
- fresh and dried edible flowers, I've used Malva, Sunflower petals, rose petals
- Place a large frying pan on a medium heat, add butter and honey, stir slowly until the butter is completely melted and mixed with honey. Turn off the heat, gently dip the fig slices into the glaze to make sure both sides are coated with generous amount of glaze and place on the cheesecake.
- Once you have add a layer of fig slices to the cheesecake, add blueberries to the pan and toss to coat them with glaze, sprinkle over figs.
- Use a pastry brush to coat the parts of figs and blueberries that need more glaze, sprinkle dried flowers over the top and serve.
I hope you enjoy this recipe and I hope that you share this page with friends.
Lets bake a sweeter world together :)
Love ya <3