Fall is here and along with cooler weather, figs are in season (hurray)! I managed to score this huge box at my local market for a mere 15,000. That may seem like a lot, but it had 25 figs in it and you could easily share with a friend (but not me because I’m greedy and frown upon sharing). I have been eating them in a variety of ways but wanted to showcase them in this delicious cheesecake recipe. I made the cheesecake even more fabulous by sweetening it with the Caramel flavoured Berentzen liquor. It was a wining combination and one I plan to use again in the future, possibly in cocktail form!
200g of digestive biscuits
85g of butter
200g cream cheese
250 ml cream
1 tablespoon of vanilla extract
3 tablespoons of caramel liquor
100g icing sugar
3-4 fresh figs to decorate
1. To make the base, crush the biscuits until they resemble fine bread crumbs. Then melt the butter over a low heat. Mix the two together, then press into the bottom of your tin and up the sides to form the base. Put in the fridge while you make the filling.
2. Soften the cream cheese with a fork, then beat together with the cream until it’s thick and lustrous. Finally stir in the caramel liquor, vanilla, and icing sugar and put the filling onto your base.
3. Slice the figs into quarters and place on top of the filling. Leave to set in the refrigerator for at least four hours, as hard as it may seem to wait your willpower shall be rewarded.