Caramelised fig cheesecake
This stunning cheesecake has the consistency of crème brûlée. It will be the star attraction on a dessert buffet, so you may have to make two at a time.
Ingredients · Servings 6
- BASE
- 240g (2 cups) cake flour, plus extra for dusting
- 50g icing sugar
- a pinch of salt
- 125g butter, chilled and cubed
- 2 large egg yolks
- 30ml – 45ml (2 tbsp – 3 tbsp)
- ice-cold water
- 1 large egg
- FILLING
- 125g butter, softened
- 125g castor sugar
- 3 large eggs
- 225g crème fraîche
- 1 vanilla pod, split and seeds reserved
- 15 fresh figs (see Notes below)
- sugar, to sprinkle
Method · 2 h 30 min
- For the base, preheat the oven to 190°C and lightly grease a 20cm fluted tart tin.
- Sift the flour, icing sugar and salt into a large bowl. Rub in the butter, using your fingers, until the mixture resembles fine breadcrumbs.
- Add the egg yolks and water and mix to a firm but malleable dough. Transfer the dough to a lightly floured work surface and knead until smooth. Shape it into a ball, wrap in plastic wrap and refrigerate for 30 minutes.
- Roll the pastry out thinly on a lightly floured work surface. Line the tin with the pastry and prick the base with a fork. Line the pastry with baking paper, fill with beans and bake blind for 10 minutes. Remove the baking paper, discard the beans and bake for another 5 minutes.
- Beat the egg and a pinch of salt, and brush the inside of the pastry case. Return it to the oven for 5 minutes. Remove from the oven and let it cool in the tin.
- For the filling, place the butter, sugar and 1 of the eggs in a large bowl and beat until soft and fluffy, using a wooden spoon or electric hand mixer. Beat in the crème fraîche.
- Mix the vanilla seeds and remaining eggs in a separate bowl. Gradually beat the vanilla mixture into the crème fraîche mixture.
- Pour the filling into the pastry case and bake until risen and brown, about 25 – 30 minutes. Let it cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.
- Halve the figs lengthways and arrange them neatly on top of the cheesecake. Just before serving, sprinkle the figs with sugar and lightly caramelise the sugar with a blowtorch.
