Julia’s Irresistible Baked Cheesecake With Figs

Baked cheesecake with figs

(Serves 8)

500g full fats cream cheese, at room temperature
400g full fats bitter cream
2 tsp vanilla extract
200g caster sugar
4 eggs
Zest of a lemon
30g plain flour
4 figs, halved, to serve
200g double cream, to serve

Biscuit base

150g Granita biscuits
100g Gingernut biscuits
½ tsp salt
1 tsp floor cinnamon
100g unsalted butter, melted and cooled


Preheat the oven to 150C (170C typical).

Blitz the biscuits in a meals processor or blender to a wonderful crumb and switch to a medium bowl. Add the salt and cinnamon and stir. Pour over the melted butter and blend properly.

Tip the biscuit crumbs right into a 23cm springform tin and press the crumbs evenly into the bottom of the tin. Put aside within the freezer to relax for 10 minutes whilst you put together the filling.

For the cheesecake filling, place the cream cheese, bitter cream, vanilla, sugar, eggs, lemon and flour in a meals processor or blender and course of till clean.

Pour the combination into the cake tin (you’ll be able to pressure it in if there are lumps) and bake within the oven for 40 minutes or till the sides of the cheesecake are set, however the centre remains to be wobbly.

Run a non serrated knife across the fringe of the cheesecake to launch it from the tin and permit it to chill. Switch to the fridge and chill for at the least 4 hours or in a single day. Take away from the tin and switch to a serving plate or cake stand.

Simply earlier than serving, unfold the cream onto the cheesecake in a swirled movement and high with figs.

What else I’m cooking:

At present can’t get sufficient of runner/flat beans. I’ve been consuming them merely cooked in salted boiling water til tender then topped with flippantly pickled crimson onion and a beneficiant quantity of grated parmigiano reggiano.

What else I’m consuming:

The salt and pepper fried zucchini flowers with romesco sauce from Marion. It was one in every of my favorite summer season bites.