Cheesecake w/ Caramelized Figs

If you love caramel, figs, and cream cheese-heavy cakes, then this is a must-try recipe. I promise you won’t get enough of it. It’s perfect as a summer cake, but also ideal for special occasions.



I chose a coffee-flavored sponge cake for the base of this cheesecake, a creamy cream cheese filling flavored with caramelized figs, and topped with another layer of amazing caramelized fresh figs.



Enjoy!





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Cheesecake w/ Caramelized Figs
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A stunning and incredibly delicious cheesecake with a coffee-flavored sponge base, featuring a super creamy cream cheese mousse topped with fresh caramelized figs.

Course Dessert Cuisine International

Prep Time 15 minutes minutes Cook Time 35 minutes minutes Total Time 50 minutes minutes

Servings 12 servings

Author Paula


Ingredients For the batter: 1 egg 50 g flour 30 g cocoa 50 g sugar 50 g butter 50 ml coffee 1/2 tsp baking soda For the caramelized figs: 100 g sugar 2 tbsp water 200 g figs For the cheese mousse: 50 g caramelized figs 200 g cream cheese 5 g gelatin 2 tbsp water 300 ml whipping cream 50 g powdered sugar 1 tsp vanilla extract Metric – US Customary
Instructions For the batter: Simply place all the ingredients in a mixing bowl and mix for 2-3 minutes until smooth. Prepare a small 16 cm/6-inch cake pan. Line the pan with parchment paper and grease the sides well with butter then sprinkle with flour. Put the mixture in the pan and level. Bake for 25-30 minutes until it passes the toothpick test. Place on a rack to cool. For the caramelized figs: Place the sugar and water in a heavy-bottomed pan. Bring to the boil and continue boiling until it turns into caramel. Then add the diced figs. Cook for 2-3 minutes until the caramel softens and the figs are well coated. For the cheese mousse: Hydrate the gelatin in cold water. Heat the cream cheese slightly, then add the gelatin and stir well. Add the vanilla extract. Mix the whipping cream and the vanilla sugar until firm. Fold the whipped cream into the cream cheese. Put the cake back in the pan in which it was baked. If it has sunk too much, cut off the top to level it. Place 3/4 of the caramelized figs on top. On top of the figs, pour half of the cheese mousse and the remaining figs. Cover with the remaining mousse and place in the refrigerator until the next day. Decorate with caramel and fresh figs. It’s a real treat!

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Related: Raspberry Fig Cake Related:  Dalmatian Fresh Fig Tart by Rick Stein Related: Amaretto Cheesecake Related:  Mango & Chocolate Cheesecake Related:  Blackberry Cheesecake
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