Spiced fig and orange cheesecake

Rich and warmly spiced, this baked cheesecake with fig and orange makes an excellent dessert or mid-afternoon treat.

  • 1 hr 15 mins cooking
  • Serves 12
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Spiced fig and orange cheesecake
  • 1/2 cup (80g) brazil nuts
  • 125 gram plain sweet biscuits
  • 80 gram butter, melted
  • 1 cup (250ml) orange juice
  • 1 1/4 cup (250g) finely chopped dried figs
  • 1 cinnamon stick
  • pinch ground clove
  • 250 gram cream cheese, softened
  • 1 tablespoon finely grated orange rind
  • 3/4 cup (165g) caster sugar
  • 1 cup (250g) mascarpone
  • 2 eggs, separated


Spiced fig and orange cheesecake
  • 1
    Grease 22cm springform tin.
  • 2
    Process nuts and biscuits until fine. Add butter; process until combined. Press mixture over base of tin. Place tin on oven tray; refrigerate 30 minutes.
  • 3
    Preheat oven to 160°C/140°C fan-forced.
  • 4
    Combine juice, figs, cinnamon and cloves in small saucepan; simmer, uncovered, 10 minutes or until most of the juice has been absorbed. Discard cinnamon stick. Spread fig mixture over crumb base in tin.
  • 5
    Make filling by beating cream cheese, rind and sugar in medium bowl with electric mixer until smooth. Add mascarpone and yolks; beat only until combined. Beat egg whites in small bowl with electric mixer until soft peaks form; fold into cheese mixture.
  • 6
    Pour filling over fig mixture; bake about 1¼ hours. Cool in oven with door ajar.
  • 7
    Refrigerate cheesecake 3 hours or overnight. Serve dusted with sifted icing sugar, if desired.