How to make Honey and Fig Cheesecake

cream cheese

🥗Healthier: ricotta cheese

💰Cheaper: cottage cheese

Ricotta provides a lighter texture while cottage cheese is more budget-friendly.

fresh figs

🥗Healthier: dried figs

💰Cheaper: raisins

Dried figs maintain sweetness and texture, while raisins are often more affordable.

granulated sugar

🥗Healthier: coconut sugar

💰Cheaper: brown sugar

Coconut sugar has a lower glycemic index, while brown sugar is typically less expensive.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt offers similar creaminess with fewer calories, while plain yogurt is often cheaper.

Whisk together butter and sugar.

Scrape down the mixture.

Add 1 egg, 1/2 teaspoon baking powder, 4 tablespoons plain flour, and sesame seeds; mix until combined.

Preheat the oven to 180 degrees Celsius.

Line a cake tin with butter and flour.

Press the mixture into the bottom of the cake tin.

Bake the base in the oven for 15 minutes.

Soak dates in water; keep extra water on hand if needed.

Add 1 tablespoon of heather honey to the soaked dates.

Add roasted and processed picking nuts to the date mixture.

Add a splash of water to the date and nut mix.

In a bowl, combine fresh cream cheese, Greek yogurt, icing sugar, 3 tablespoons of peanut butter, and 2 tablespoons of cornflour; mix well.

Pour in eggs and mix gently to combine.

Remove the baked base from the oven; it should be a nice big sponge.

Spread the date and nut mixture over the baked base.

Pour the cheesecake mixture on top of the date and nut mixture.

Bake the cheesecake in the oven at 180 degrees Celsius for 40 minutes.

Let the cheesecake rest for 10-15 minutes after baking; it must cool completely before slicing.

Bake fresh figs in the oven for 10 minutes.

Decorate the top of the cheesecake with baked figs, honeycomb, and drizzle with heather honey and sprinkle with fresh pollen.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens