Pleasure is when you don’t have to share your slice of cheese cake. 😉
When you can enjoy your favorite dessert after dinner, watching T.V.
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 cheese cake cutting yesterday. It was an exceptional celebration, because I had all those very enthusiastic rolling eyeballs around me, as the knife ran through the Cheese cake. If you notice all the side parts of the chilled cheese cake 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 short life.
This Fresh fig no bake cheese cake is an elegant looking dessert, to impress. I would highlight that Create a gourmet delight without sweating in the kitchen. You have figs in your fridge ? you want your kids to start liking figs ? You want to celebrate something special, friends coming over or may be mom in law has her friends over for lunch. Get your special fig cheese cake to the rescue; alluring flavor 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 dont’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 left over 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 spring form 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 flavor of sweet and tangy which cuts down the sweetness of cheese cake. It added a beautiful, deep pop of color 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. Glaze should coat the back of a spoon.
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