Fig Cheesecake Recipe
Fig Cheesecake Recipe – A luscious dessert featuring a creamy cream cheese filling, fresh figs, a buttery almond-rice flour crust, and a light meringue topping. Perfect for any occasion, this gluten-free treat combines texture and flavor for a delightful experience.
The Fig Cheesecake Recipe is a delightful fusion of creamy textures and fruity flavors, perfect for elevating any dessert table. It features a buttery almond-rice flour crust that provides a nutty, crisp base. Fresh figs add a burst of natural sweetness, perfectly complemented by a rich and velvety cream cheese filling. The cake is topped with a delicate meringue layer, adding lightness and a touch of elegance. This cheesecake is not only a treat for the taste buds but also a visually stunning centerpiece for any occasion.
Ingredients
- 50 g rice flour
- 15 g almonds, finely ground
- Pinch of salt
- 50 g unsalted butter
- 1 egg yolk
- 200 g cream cheese
- 50 g sugar
- 12 g rice flour
- 1 whole egg
- 1 egg yolk
- 100 ml heavy cream
- 1 teaspoon lemon juice
- 2 figs, chopped
- 2 egg whites
- 20 g sugar
- 1 teaspoon lemon juice
Nutritional Information
- Calories: 350
- Protein: 6g
- Fat: 25g
- Saturated Fat: 14g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrate: 22g
- Sugar: 16g
- Fiber: 1g
- Cholesterol: 110mg
- Sodium: 120mg
Directions
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In a bowl, combine 50 g rice flour, 15 g almonds, a pinch of salt, 50 g unsalted butter, and 1 egg yolk. Mix until a dough forms. Divide the mixture in half. Press one half into the bottom of a 15 cm × 5.5 cm round cake pan. Sprinkle the chopped figs evenly over the crust. Wrap the remaining half of the dough in a plastic bag and set aside.
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In a separate bowl, combine 200 g cream cheese, 50 g sugar, 12 g rice flour, 1 whole egg, 1 egg yolk, 100 ml heavy cream, and 1 teaspoon lemon juice. Mix until smooth. Pour the filling over the figs in the cake pan.
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In another bowl, beat 2 egg whites with 20 g sugar and 1 teaspoon lemon juice until stiff peaks form. Gently spread the meringue over the filling in the cake pan.
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Preheat the oven to 180°C (356°F). Bake the cake for 35–45 minutes, or until the top is golden brown and the filling is set. Allow to cool completely before serving.
