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  • Fig cheesecake

Recept time 180 min.
Recept time 12
Recept time Oven
Recept time Saucepan

Cheesecake comes in many shapes and sizes. In this recipe we combine the creamy cake with the sweet taste of fresh figs. Ideal if you're looking for a treat to go with coffee or tea. Also very suitable as a dessert for a large group, after a barbecue for example.

Ingredients

  • 8 EAT ME figs
  • 200 g Bastogne biscuits
  • 75 g butter
  • 570 g cream cheese
  • 170 g sugar
  • 20 g flour
  • 75 g sour cream
  • 3 eggs
  • 1 vanilla pod

Let's get to work

Preparation
  1. Preheat the oven to 130˚C.
  2. Cover the bottom of the springform pan with baking paper.
  3. Crumble the Bastogne biscuits. Melt the butter in a saucepan. Add in the biscuit crumbs and stir.
  4. Divide the cookie crumbs with the butter mixture on the bottom of the springform pan. Press the mixture down firmly with the back of a spoon. Put the tin in the fridge for 10 minutes so that the bottom can set.
  5. Meanwhile, mix the cream cheese with the sugar. Add the flour, sour cream, eggs and scraped vanilla. Mix everything until smooth. Pour the mixture into the springform pan.
  6. Rinse the figs, cut into slices and put on top of the cheesecake. Bake the cheesecake for 120 minutes until done.
  7. Allow the cheesecake to cool on a wire rack for at least 20 minutes.
Enjoy

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Read more about the used products

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