Last weekend, we bought a lot of figs at the market. We just love the sweet distinct taste of them and they are so versatile for many recipes. One of them is this cheesecake we came up with. It is kind of a mix of a regular pie with a hard crust on the bottom but the filling of a baked cheesecake. And because figs are so versatile we have two different toppings for this pie. One is using raw figs because they taste amazing already without any additives. But to spice them up a bit we love adding sweet balsamic vinegar to them. Of course, if you’ve got ideas of your own you can always use that to make this cheesecake. Here in the Netherlands we are still enjoying some after summer weather. So hopefully everything is just as fine as here and you can enjoy this Friday and of course, the weekend!
Quince fig cheesecake
50g almond flour
1/2 tsp. sea salt
90g cold dairy butter
40g dark brown sugar
2 tsp. pumpkin spice
3 tbsp. water
cake pan of 26cm (or 2 smaller ones of 13cm)
200g skyr (honey taste of Arla)
2 tbsp. quince jam
3 tbsp. balsamic vinegar
1 tbsp. sugar
We start with preparing the dough. Add the flour, almond flour, salt and sugar in a mixer. Mix shortly to combine everything together. Dice the butter in small chunks and add to the mixture. Start by adding the tablespoons of water one by one. When the dough starts to form into a ball tou’re done, if not just add a little bit of extra water until it comes together. Let the dough rest in the fridge for an hour before continuing.
After the dough has set roll it out in a round shape in the form of the cake pan. Grease the pan with a little bit of baking spray and place the dough in it. Remove any excess dough from the edges. I love having excess dough for myself. Put the cake pan back in the fridge and preheat your oven to 200℃. When the oven has reached it temperature put the cake pan in the oven for about 8 minutes to slightly bake the dough. While this happens we can continue with the filling.
Mix all of the ingredients for the filling together with a mixer until you get a creamy texture. Pour it in the cake pan when the dough is slightly baked and place back in the oven for another 40 minutes. Keep a watch on it because every oven is different. You know it’s done when you can slightly press your finger in the filling and only leave a small dent. Let it rest out of the oven until completely cooled down.
For the topping, you can just add figs on top and you’re done. Or you can caramelize some slices of figs using the balsamic vinegar and sugar in a pan. Heat up a pan with the balsamic vinegar and pour the sugar over it. Spread out the sugar because we won’t be stirring in the pan. Place the slices of fig on top and bake for about 2 minutes, not too long or else the figs will break. Let them cool down and place with the caramelized side on top of the pie. Enjoy and happy Friday everyone.