Yogurt, fig, and honey cheesecake

Name: Yogurt, fig, and honey cheesecake
Prep time: 40 min
Cook time: 5 min
Total time: 45 min
Yield: 8
Ingredients: Cookies 2 ¼ cups; Butter 3.5 oz; Purple figs 2 cups; Cream cheese 3 &frac18; cups; Greek yogurt 1.67 cups; Fresh liquid cream 1 ¼ cup; Wildflower honey 4 ¾ tbsp; Powdered sugar ½ cup; Gelatin in sheets 0.3 oz; Purple figs 10.6 oz; Wildflower honey to taste; Mint to taste

Difficulty: Average
Prep time: 40 min
Cook time: 5 min
Serving: 8 persone
Cost: Average
Note + the cooling time in the fridge (at least 4-6 hours)

PRESENTATION

As summer draws to a close, a bit of melancholy sets in, but figs arrive at our tables to console us. We can use them to make delicious cakes, tarts, cookies, and even a fantastic yogurt, fig, and honey cheesecake! We used these sweet fruits in two different ways: cooked to spread over the classic biscuit base and fresh slices to insert into the no-bake filling. Finally, the honey is irresistible with the figs and yogurt! Perfect for impressing guests with its scenic decoration, the yogurt, fig, and honey cheesecake will be a delightful surprise to discover spoonful by spoonful.

INGREDIENTS

Ingredients for the base (for a 24 cm mold): Cookies 2 ¼ cups (270 g); Butter 3.5 oz (100 g)

for filling: Purple figs 2 cups (400 g); Cream cheese 3 ⅛ cups (750 g); Greek yogurt 1.67 cups (400 g); Fresh liquid cream 1 ¼ cup (300 g); Wildflower honey 4 ¾ tbsp (100 g); Powdered sugar ½ cup (60 g); Gelatin in sheets 0.3 oz (8 g)

for garnish: Purple figs 10.6 oz (300 g); Wildflower honey to taste; Mint to taste

Preparation

How to prepare Yogurt, fig, and honey cheesecake

To make the yogurt, fig, and honey cheesecake, start with the cheesecake base: melt the butter over very low heat and let it cool. Pour the cookies into a mixer 1 and blend them. Add the previously melted butter to the cookies 2 and mix well to combine. Use the combined mixture to cover the base of a 9.5-inch diameter pan lined with parchment paper. Press well with the back of a spoon to have an even thickness 3 and place in the refrigerator to set for about 30 minutes.

In the meantime, peel 200 g of figs 4, put them in a small pot 5, and cook over medium heat for about 5 minutes, stirring occasionally to break them down completely 6. Then remove from heat and let cool.

Now prepare the cream: soak the gelatin in cold water for about 10 minutes 7 while heating the honey in a small pot. When the honey approaches boiling, turn off the heat and add the well-drained gelatin 8, then mix quickly to combine 9 and let it cool.

In a large bowl, combine the Greek yogurt with the cream cheese 10 and mix (with an electric whisk or a spatula), then add the honey in which you melted the cooled gelatin 11 and mix again 12.

Pour the cream into another bowl, add the powdered sugar 13, and whisk to a firm and frothy consistency. Combine the whipped cream with the yogurt and cheese mixture 14 and mix well with a whisk (or spatula) 15.

Cut 200 g of figs into slices 1/8 - 1/4 inch thick, without removing the skin: you'll need them for the filling 16. At this point, take the cookie base from the refrigerator and spread the cooked figs over it, which should have cooled in the meantime 17. Add half of the cream 18 and level with a spatula.

Place the fig slices all over the surface 19 and cover with the remaining cream 20. Level with the spatula 21 and place in the refrigerator to set for at least 4-6 hours.

After this time, remove the cheesecake from the mold and transfer it to a serving plate. Cut the figs for decoration into thin slices, still without removing the skin, and arrange them on the surface creating an outer and inner circle 22. Add a few fresh mint leaves 23 and garnish with a drizzle of honey: your yogurt, fig, and honey cheesecake is ready to be served 24!

Storage

The yogurt, fig, and honey cheesecake can be stored in the refrigerator covered with a glass dome for a maximum of 1-2 days, preferably without decoration. Freezing is not recommended.