I’m gonna be out for another food tasting tonight so I’m leaving this cheesecake in the fridge for the boys. I love the light and subtle sweetness of fig against the zesty lively taste of lime. I used buttered cracker crumb as a base. The cake is now napping in the fridge, and I’m writing this post eating the leftover sweet cheese filling off my fingers with a bowl of it next to my laptop.
Fig and Lime Cheesecake
1 cup Crackers
2 tbsp butter (room temperature)
1/3 cup granulated sugar (for the filling) + ¼ cup sugar (for fig topping)
1 ½ cup cream cheese (Philadelphia) – soften
1 cup whipped cream
5 figs- peeled and chopped
1 tsp lime juice
Blend crackers and butter in food processor until combined. Add the cracker crumb in the tray or cake tin and press it down with the back of the spoon to form the base. Refrigerate for 15 minute.
Meanwhile whisk cream cheese and sugar until smooth and all sugar is dissolved. Fold in whipped cream until combined.
Pour the filling over the base and spread it evenly. Refrigerate for 1-2 hours.
For the fig topping, gently stir fig and sugar over the medium-low heat until the sugar is dissolved. Add a little water if necessary. When the fig is melted into the sauce, turn off the heat, add lime juice and stir well. When the fig topping becomes cool, spread it over the top of the cheese cake.
Now you can leave this in the fridge until dessert time. Enjoy!
Tes (tweet to me @Testerfly)