Blueberry & Fig Cheesecake Recipe

Name: Blueberry & Fig Cheesecake
Total time: 270 min
Yield: 6
Ingredients: 200 g Digestive biscuits; 100 g Butter; 500 g Cream cheese; 150 g Caster sugar; 1 tsp Vanilla extract; 3 Large eggs; 200 ml Fig jam; 75 ml Water; 100 g Fresh blueberries

Indulge in a decadent blueberry cheesecake, crowned with luscious fig jelly and adorned with fresh blueberries - the perfect treat for any occasion.

medium

04:30

METHOD

Step 1.
Preheat your oven to 175 degrees Celsius.
Step 2.
Mix 200g of crushed digestive biscuits with 100g of melted butter, press firmly into the bottom of a springform pan, and chill in the fridge for 20 minutes.
Step 3.
In a mixing bowl, blend 500g of softened cream cheese until smooth, then gradually add 150g of caster sugar, mixing well.
Step 4.
Add 1 tsp of vanilla extract and 3 large eggs, one at a time, beating lightly after each addition.
Step 5.
Pour the cream cheese mixture over the biscuit base and bake for 45 minutes, or until the centre is almost set. Allow to cool entirely.
Step 6.
For the fig jelly, combine 200ml of fig jam with 75ml of water in a saucepan over medium heat until fully integrated and slightly thickened. Let it cool slightly, then pour over the cooled cheesecake.
Step 7.
Chill the cheesecake for at least 3 hours or overnight for the jelly to set.
Step 8.
Before serving, garnish with fresh blueberries on top.
Step 9.
Serve chilled and enjoy!