Fig & Pecan Cheesecake

Fig & Pecan Cheesecake


250- Nice Biscuit

75g butter to combine or 100 to suit taste

250-cream cheese

½ cup caster sugar

300ml thicken cream

8 Fresh figs cut in half to decorate

125g pecan nuts -chop half to decorate

1 Tablespoon Gelatine. ¼ cup water—for gelatine

1 tablespoons honey to decorate/drizzle over figs

4 tablespoons Fig with Nut Jam-purchase from a Middle Eastern Store


Method: Using Delicake cake ware

Assemble, Delicake base & sleeve.

Crush biscuits in a processor & combine with 75g melted butter in the assembled Delicake product. Mix well.

Spread over base firmly, put Delicake lid on and refrigerate for till you prepare cheese mixture or 10 minutes.

Cream cheese filling:

Combine cream cheese, caster sugar & mix well. Add thickened cream & blend for a further two minutes.

Sprinkle gelatine over hot water and mix, cool mixer, do not allow mix to set. Blend with cream cheese mixture.

Spray inside the sleeve with oil, spread the fig jam over the biscuit base, then pour the cream cheese mixture on top. Refrigerate for a minimum of 8 hours or overnight.

Just before serving, remove the lid, add the fresh figs, nuts and drizzle honey.  Remove the sleeve.

Re-assemble, by putting the sleeve and lid on to store in the fridge.

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