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Orange and Fig Cheesecake

A community recipe by

Not tested or verified by Nigella.com

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Introduction

Made this recently and everyone wanted the recipe

Made this recently and everyone wanted the recipe

Ingredients

Serves: 6

Metric Cups

For the Cheesecake Base

  • 85 grams brazil nuts
  • 125 grams biscuits (plain, sweet - crumbs)
  • 80 grams butter (melted)
  • 250 millilitres orange juice
  • 250 grams dried figs
  • 1 cinnamon stick
  • 1 pinch of ground cloves

For the Filling

  • 250 grams cream cheese (softened)
  • 1 tablespoon orange peel (grated)
  • 150 grams caster sugar
  • 1 teaspoon vanilla essence
  • 250 grams mascarpone cheese
  • 2 eggs (separated)

For the Cheesecake Base

  • 3 ounces brazil nuts
  • 4⅖ ounces biscuits (plain, sweet - crumbs)
  • 2⅚ ounces butter (melted)
  • 9 fluid ounce orange juice
  • 8⅚ ounces dried figs
  • 1 cinnamon stick
  • 1 pinch of ground cloves

For the Filling

  • 8⅚ ounces cream cheese (softened)
  • 1 tablespoon orange peel (grated)
  • 5⅓ ounces superfine sugar
  • 1 teaspoon vanilla essence
  • 8⅚ ounces mascarpone cheese
  • 2 eggs (separated)

Method

Orange and Fig Cheesecake is a community recipe submitted by Shazza13 and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Grease 22cm springform tin.
  • Blend or process nuts until fine, combine in small bowl with crumbs and butter; mix well. Press mixture over base of prepared tin, refrigerate until firm.
  • Combine juice, figs, cinnamon and cloves in small pan, simmer, uncovered, about 10 minutes, or until figs have absorbed almost all the liquid; cool.
  • Discard cinnamon stick, spread fig mixture evenly into tin, place on oven tray. Pour filling over fig mixture, bake in moderately slow oven about 1 1/4 hours or until cheesecake is just firm in centre. Turn oven off, cool cheesecake in oven with door ajar.
  • Refrigerate cheesecake at least 3 hours or overnight.
  • Serve topped with mint leaves, shredded orange rind and sifted icing sugar, if desired.
  • FILLING

  • Beat cream cheese, rind and sugar in medium bowl with electric mixer until combined. Add essence, cheese and egg yolks, beat until combined.
  • In a small bowl, beat egg whites until soft peaks form, fold into cheese mixture. Can be made 2 days ahead. Storage; Covered, in refrigerator. Freeze: Not suitable. Microwave: Not suitable.
  • Grease 22cm springform tin.
  • Blend or process nuts until fine, combine in small bowl with crumbs and butter; mix well. Press mixture over base of prepared tin, refrigerate until firm.
  • Combine juice, figs, cinnamon and cloves in small pan, simmer, uncovered, about 10 minutes, or until figs have absorbed almost all the liquid; cool.
  • Discard cinnamon stick, spread fig mixture evenly into tin, place on oven tray. Pour filling over fig mixture, bake in moderately slow oven about 1 1/4 hours or until cheesecake is just firm in centre. Turn oven off, cool cheesecake in oven with door ajar.
  • Refrigerate cheesecake at least 3 hours or overnight.
  • Serve topped with mint leaves, shredded orange rind and sifted icing sugar, if desired.
  • FILLING

  • Beat cream cheese, rind and sugar in medium bowl with electric mixer until combined. Add essence, cheese and egg yolks, beat until combined.
  • In a small bowl, beat egg whites until soft peaks form, fold into cheese mixture. Can be made 2 days ahead. Storage; Covered, in refrigerator. Freeze: Not suitable. Microwave: Not suitable.
  • Tell us what you think

    What 2 Others have said

    • This cake is pure heaven. My guests ate up all but one slice of the cake and two of them decided to make it themselves soon for special events. As for the dried figs, I sliced them thinly before cooking them and the slices turned out very nicely after baking the cake.

      Posted by Olof on 2nd April 2014
    • Is it 188 mls of caster sugar???? Not grams?

      Posted by FGraham on 22nd October 2013
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