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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Ingredients
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
Method
Spiced fig and orange cheesecake
- 1Grease 22cm springform tin.
- 2Process nuts and biscuits until fine. Add butter; process until combined. Press mixture over base of tin. Place tin on oven tray; refrigerate 30 minutes.
- 3Preheat oven to 160°C/140°C fan-forced.
- 4Combine 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.
- 5Make 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.
- 6Pour filling over fig mixture; bake about 1¼ hours. Cool in oven with door ajar.
- 7Refrigerate cheesecake 3 hours or overnight. Serve dusted with sifted icing sugar, if desired.
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