Burnt Cheesecake with Honey Figs — Everyday Gourmet

Name: Burnt Cheesecake with Honey Figs — Everyday Gourmet
Ingredients: 3 eggs, lightly beaten; 500g cream cheese, softened; 150g castor sugar; 125g Greek yoghurt; 75g cream; 20g gluten free plain flour; 1 tsp vanilla essence; 1 vanilla pod, scraped; Salt; 150g honey; 40ml water; 6 fresh figs, halved

8 steps

Cook Time 1 hour Servings 8-10 Ingredients 3 eggs, lightly beaten  500g cream cheese, softened  150g castor sugar  125g Greek yoghurt  75g cream  20g gluten free plain flour  1 tsp vanilla essence  1 vanilla pod, scraped&

Updated at: Thu, 17 Aug 2023 05:05:24 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Nutrition per serving

Calories3535.7 kcal (177%)

Total Fat209.1 g (299%)

Carbs372.2 g (143%)

Sugars338.5 g (376%)

Protein64.8 g (130%)

Sodium2667.9 mg (133%)

Fiber9.1 g (32%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

125gGreek yoghurt

75gcream

20ggluten free plain flour

1 tspvanilla essence

1vanilla pod

scraped

salt

150ghoney

40mlwater

6fresh figs

halved

Instructions

Step 1

Cook Time 1 hour

Step 2

Servings 8-10

Step 3

Preheat oven to 200°C.

Step 4

Grease a line a 20 cm springform mould. Leave the paper collar 5 cm above the rim. Wrap a foil tray underneath the base and 2 cm up the sides.

Step 5

In a mixer, beat the cream cheese until smooth and creamy. Incorporate the eggs gradually. Add the sugar, yoghurt, cream, gluten free flour, vanilla and salt. Beat well to combine then pour into the springform tray and bake for 50 mins, or until the top is dark brown and the cake has a slight wobble.

Step 6

Cool, turn out at room temperature.

Step 7

Add the honey and water to a small saucepan and gently heat. Bring mix to the boil, lightly caramelise then add the figs. Arrange the figs onto the cheesecake and drizzle with honey

Step 8

Leave the paper collar 5 cm above the rim to avoid burning on the edges. Sub yoghurt with mascarpone for richer result.