This rustic beauty is the easiest cheesecake you’ll ever make. Don’t be put off by the deeply caramelised exterior – it is the secret to this dessert’s caramel flavour.
Ingredients
- 840 g Philadelphia cream cheese
- 325 g caster sugar
- 4 medium free-range eggs, plus 2 yolks, beaten
- 600 ml double cream
- 1 tbsp vanilla-bean paste
- 5 tbsp plain flour
- 6–8 fresh figs, halved
- 1 rosemary sprig
- 4 tbsp runny honey
- 4 tbsp sweet sherry
- You will need:
- 20 cm loose-bottom cake tin, the base and sides lined with baking paper, extending 3–4 cm above the rim
Instructions
1 Heat the oven to 140oC Fan/Gas 3. In a large bowl, use an electric mixer on low speed to beat the cream cheese and sugar together. Add the eggs and yolks, one at a time, followed by 400 g of the cream and the vanilla-bean paste, mixing until smooth. Finally, mix in the flour.
2 Pour the mixture into the prepared tin, then bake for 1 hr 40 min. The top should be a deep golden colour and the centre will still have a good wiggle. Cool in the tin, then cover and chill overnight.
3 For the figs, heat the oven to 200oC Fan/Gas 7. Put the figs in a roasting tin, cut side up. Add the rosemary, and drizzle over the honey and sherry. Roast for 15 min until the figs have darkened in colour and the syrup is thickened.
4 When ready to serve, remove the cheesecake from the tin and transfer to a serving plate. Whip the remaining cream to soft peaks, then dollop on top of the cheesecake. Top with the figs and drizzle over the honey syrup.
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Feature Image: W&H
