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Orange and Fig Cheesecake

A community recipe by Shazza13

Not tested or verified by Nigella.com

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Introduction

Made this recently and everyone wanted the recipe.

Ingredients

Serves: 6

Metric Cups

For the Cheesecake Base

85 grams brazil nuts
125 grams biscuits (plain, sweet - crumbs)
80 grams butter (melted)
250 millilitres orange juice
250 grams dried figs
1 cinnamon stick
1 pinch of ground cloves

For the Filling

250 grams cream cheese (softened)
1 tablespoon orange peel (grated)
150 grams caster sugar
1 teaspoon vanilla essence
250 grams mascarpone cheese
2 eggs (separated)

For the Cheesecake Base

3 ounces brazil nuts
4⅖ ounces biscuits (plain, sweet - crumbs)
2⅚ ounces butter (melted)
9 fluid ounces orange juice
8⅚ ounces dried figs
1 cinnamon stick
1 pinch of ground cloves

For the Filling

8⅚ ounces cream cheese (softened)
1 tablespoon orange peel (grated)
5⅓ ounces superfine sugar
1 teaspoon vanilla essence
8⅚ ounces mascarpone cheese
2 eggs (separated)

Method

Orange and Fig Cheesecake is a community recipe submitted by Shazza13 and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Grease 22cm springform tin.

Blend or process nuts until fine, combine in small bowl with crumbs and butter; mix well. Press mixture over base of prepared tin, refrigerate until firm.

Combine juice, figs, cinnamon and cloves in small pan, simmer, uncovered, about 10 minutes, or until figs have absorbed almost all the liquid; cool.

Discard cinnamon stick, spread fig mixture evenly into tin, place on oven tray. Pour filling over fig mixture, bake in moderately slow oven about 1 1/4 hours or until cheesecake is just firm in centre. Turn oven off, cool cheesecake in oven with door ajar.

Refrigerate cheesecake at least 3 hours or overnight.

Serve topped with mint leaves, shredded orange rind and sifted icing sugar, if desired.

FILLING

Beat cream cheese, rind and sugar in medium bowl with electric mixer until combined. Add essence, cheese and egg yolks, beat until combined.

In a small bowl, beat egg whites until soft peaks form, fold into cheese mixture. Can be made 2 days ahead. Storage; Covered, in refrigerator. Freeze: Not suitable. Microwave: Not suitable.