Pleasure is when you don’t have to share your slice of cheesecake, Fresh Fig-No Bake Cheese Cake. When you can enjoy your favourite dessert after dinner, watching T.V. all by yourself.
Smooth and velvety, luxuriously creamy, sweet with a bit of balsamic vinegar glaze, and a perfect proportion of crust. That is today’s recipe Fresh Fig-No Bake Cheese Cake.
I had quite a number of spectators at the ceremony of my Fresh fig no bake cheesecake cutting yesterday. It was an exceptional celebration, because I had all those very enthusiastic rolling eyeballs around me, as the knife ran through the Cheesecake. If you notice all the side parts of the chilled cheesecake are missing in the photographs because there was nothing like patience around my family. It was rather a difficult task to click the appropriate pictures. But as my father says; Good delicious food has a short life.
This Fresh fig no bake cheesecake is an elegant looking dessert, to impress. I would highlight that Create a gourmet delight without sweating in the kitchen. Do you have figs in your fridge? you want your kids to start liking figs? You want to celebrate something special, friends coming over or maybe mum in law has her friends over for lunch. Get your special fig cheesecake to the rescue; alluring flavour and elegant presentation.
Making of Fresh Fig No Bake Cheese Cake is quite an easy job and the waiting for the cake to set is an all exciting part of the job. But still few do’s and don’t’s I would like to share with you before you start to make:
1. The classic graham crust will taste great with butter, but I mixed graham cracker with some leftover oreo cookies. It was amazing. Just ensure that the crust is evenly distributed and don’t neglect to press in the crust. For every 1 and 1/2 cups of cookie crumbs, you should use 1/2 cup of butter, melted.
2. Always use a springform pan or a pie pan with removable bottom. I can’t imagine trying to get the cheesecake out from a regular cake pan. It would be a mess! You can show off the cake and also perfectly slice it.
3. Use full-fat cream cheese. Cream cheese is a very important ingredient in cheesecake. I used Philadelphia, and I won’t deny that this cream cheese makes a particularly silky and lush cheesecake.
4. Always chill a cheesecake before cutting into a slice. A cheesecake is a make-ahead cake in the sense that you have to make it ahead. It has to be kept in the fridge at least four hours or ideally overnight. After chilling, it will be velvety, creamy, lush cheesecake that we all know and love. It’s like magic.
5. To avoid the messy pieces of cake, dip your knife in hot water and wipe it clean before every single cut. Sure, it’s extra work. But it’s worth it for cheesecake that looks as good as it tastes.
6. The glaze I used on the top of the figs is a must-have accompaniment to drizzle over. It is a perfectly balanced, intense flavour of sweet and tangy which cuts down the sweetness of cheesecake. It added a beautiful, deep pop of colour to the figs and created a perfect, professional presentation.
For the balsamic vinegar glaze Mix 1/4th cup of balsamic vinegar with 2 teaspoons of brown sugar in a saucepan over medium heat, stirring constantly until sugar has dissolved. Bring to a boil, reduce heat to low, and simmer until glaze is reduced by half. The glaze should coat the back of a spoon.
For the crust
1. 1 1/2 cups graham cracker crumbs
2. 1/2 cup butter, melted
For the cream cheese filling
1. 250 gm cream cheese, room temperature
2. 1/2 cup whipping cream
3. 1/2 cup powdered sugar
4. 1 teaspoon vanilla extract
5. Fresh figs 8- 9
6. Balsamic vinegar glaze
Crush the graham crackers in a food processor (or in a bag using a rolling pin) until they form fine crumbs. Melt the butter and mix this into the graham cracker crumbs. The mixture should look like wet sand and hold together in a clump when you press it in your fist.
If not, add extra tablespoons of butter more until the mixture holds together. Transfer it into the loose bottom cake pan and use the bottom of a glass to press it evenly into the bottom. cover with cling wrap and keep in the fridge for an hour and a half.
Meanwhile, make the filling by creaming the cream cheese with a mixer until fluffy. Mix in the whipped cream.Fold in powdered sugar and vanilla extract.Pour the filling over the crust and set the cut slices of figs on the top. Drizzle some balsamic glaze on the top and refrigerate the cheesecake overnight.