When figs are in season I am always looking for news ways to cook with them. Whether they are in salads with a few slithers of parma ham, shreds of fresh mozzarella and a drizzle of thick balsamic or simply baked in the oven until bursting, finished with a crumble of amaretti. During the short few months when they are about I l always like to pick some up that are nearly past their best and make them into a compote for my breakfast topping.
This weekend they were to be the shiny glory in a blackberry cheesecake. By adding hazelnuts to the biscuity base the pudding had a bit more crunch and added a little something. A perfect ending to a Sunday roast.
Blackberry, fig and hazelnut cheesecake
- 150g digestive biscuits, crushed
- 40g chopped roasted hazelnuts
- 100g unsalted butter, melted
- 400g cream cheese
- 200g greek yogurt
- 2 tbs runny honey
- zest of a lemon
- 1 tsp vanilla paste
- 150g blackberries, smashed with fork
- 5 ripe figs, each one cut into 8 slices
Start by lining and greasing a 20cm round tin, with a removable base. Mix the crushed digestives, 30g of the hazelnuts and melted butter. Press the biscuit mix into the the tin using the base of a glass to pack it down. Chill in the fridge for at least 30 minutes.
Whisk together the cream cheese, yogurt, honey, lemon zest and vanilla paste in a bowl. Add some more honey if you like it sweeter. Stir the blackberries into the cream cheese very gently, trying to achieve a rippled look.
Once the base is chilled pile on the blackberry cream cheese mix and put back into the fridge for a few hours or overnight.
When ready to serve remove the cheesecake carefully from the tin. Lay the sliced figs on top however you wish and sprinkle over the last few chopped hazelnuts.
A light cheesecake, seasonal and vibrant.