Fig & Raspberry Cheesecake
Creamy baked cheesecake with a Biscoff crust, raspberry jelly topping, fresh figs and pistachios.
Ingredients
- 250 g Biscoff biscuits crushed
- 70 g unsalted butter melted
For the Cheesecake Filling
- 340 g 1½ cups cream cheese
- 120 g ½ cup Greek yogurt or sour cream
- 100 g ½ cup granulated sugar
- 3 tbsp condensed milk
- 2 large eggs
- 1 tsp vanilla extract
- 1 tbsp vanilla sugar optional
- 60 ml ¼ cup heavy cream
- 30 g ¼ cup plain flour
- ¼ tsp salt
Raspberry Jelly
- 160 g frozen raspberries
- 35 ml cold water for blooming the gelatine
- 7 g powdered gelatine
- 60 g Sugar or to taste
To decorate
- Fresh figs
- Crushed pistachios
Instructions
- Preheat your oven to 180°C (350°F). Line a 9-inch sprinform pan with baking paper and grease the sides. Crush the Biscoff biscuits into fine crumbs and mic with the melted butter. Press firmly into the base of the pan using the bottom of a glass for an even layer. Bake for 10 minutes, then remove and leave to cool completely.
Make the Cheesecake Filling and bake
- Beat the cream cheese with an electric mixer until completely smooth, I do this for about 2-3 minutes.
- Add the Greek yogurt/sour cream, sugar, condensed milk, eggs, vanilla extract, heavy cream, flour, vanilla sugar and salt. Mix until smooth and well combined. Don’t over-mix once the eggs are in, just until everything is incorporated.
- Wrap the outside of the springform pan tightly in two or three layers of foil. Pour the cheesecake filling over the cooled crust and smooth the top.
- Place the wrapped pan inside a larger roasting dish and pour boiling hot water into the roasting dish until it reaches halfway up the sides of the springform pan.
- Bake at 160°C (320°F) for 50-60 minutes. The edges should be set and the centre should still have a slight wobble. Turn the oven off and leave the cheesecake inside with the door closed for 1 hour. This gradual cooling is what prevents cracks.
- Remove from the water bath, cool to room temperature, then refrigerate for at least 3 hours or overnight.
Make the Raspberry Jelly & Decorate
- Make the raspberry jelly once the cheesecake is fully chilled. Sprinkle the gelatine over the cold water, mix well so there are no lumps and leave to bloom for 5 minutes in the fridge.
- In a small saucepan, simmer the frozen raspberries with sugar until they break down and release their juices. Strain through a fine mesh sieve or a cheesecloth (if you don’t want the seeds), pressing firmly to extract as much liquid as possible, discard the seeds.
- Gently warm the strained raspberry liquid (it doesn’t need to boil), just warm enough to dissolve the gelatine. Stir in the bloomed gelatine until completely dissolved. Leave to cool slightly, then pour evenly over the chilled cheesecake. Refrigerate the cheesecake again until the jelly is fully set, at least 2 hours.
- Once set, decorate with fresh figs and crushed pistachios. don’t forget to clean your knife between each cut for those beautiful, clean slices.