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Cheesecake Tart with Caramelised Figs

Cheesecake Tart with Caramelised Figs

Beautiful mounds of purple and green jewels, piled up high in their punnet chests, was the scene that greeted me when I entered my local Whole Foods the other day. It literally took my breath away when I saw all those gorgeous figs cascading down the display.

I had, however, already bought my figs, made and devoured this tart but the figs have been gorgeous and plentiful this year. Most years I am lucky to get a glimpse let alone actually buy some. This year I’ve bought nice, big packages thanks to Costco.

Cheesecake tart with caramelised figs

Usually in our house, the figs are gobbled up fresh without any fuss. This time when I saw the purple hued gems at Costco, I knew I wanted to do something more with them.

A tart seemed the perfect vessel for these juicy morsels, but not just a plain tart, a cheesecake tart with a ginger snap crust (if you don’t like ginger snaps you can use graham crackers or shortbread for a milder cheesecake base)

To make life simpler for myself and also, to not overpower the figs with too much cheesecake-y goodness, I chose to do a simple no bake cheesecake as a base and have caramelised figs as the star topping.

Cheesecake Tart with caramelised figs

The Cheesecake Tart with Caramelised Figs turned out really nice and light, with a subtle cheesecake flavour, intense caramelised figs and a buttery, sweet toffee sauce. You don’t need the toffee sauce, but the cheesecake is not very sweet so this adds some sweetness and an extra level of caramel flavour (and besides, who doesn’t love toffee sauce?)

It’s an easy dessert to make but needs time chilling for the no bake cheesecake to set. Of course, it doesn’t do well sitting out in a warm room so keep it chilled.

Cheesecake Tart with Caramelised Figs

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Cheesecake Tart with Caramelised Figs

Serves: 8 slices

A no bake cheesecake tart topped with caramelised figs, a ginger cookie crust and a side of toffee sauce.
Ingredients
CRUST
  • 38 cookies or 229g ginger snap cookies
  • 1 tablespoon sugar
  • 4 tablespoons/57g butter, melted
FILLING
  • 6oz/175g cream cheese
  • 4 tbs powdered sugar
  • 2 teaspoons lemon juice
  • ¾ cup /200mL, heavy cream
FIG TOPPING AND TOFFEE SAUCE
  • 13-15 figs, sliced in half
  • 4 tablespoons/57g butter
  • 4 tablespoon brown sugar
  • ½ cup/118mL heavy cream
  • 1 teaspoon cinnamon
Instructions
  1. In a food processor, break up the ginger snap cookies into fine crumbs.
  2. Add the sugar.
  3. Tip out into a bowl and add the melted butter.
  4. Press into a 11"/28cm removable bottom tart pan.
  5. Place in the fridge to chill and set, about 30 minutes.
  6. While crust is setting, make the filling.
  7. Wipe out the food processor bowl and add the cream cheese.
  8. Pulse the processor to soften the cream cheese.
  9. Add the lemon juice and the powdered sugar.
  10. In a mixer bowl or using a hand mixer, whip the heavy cream until soft but firm peaks form.
  11. Fold the cream cheese mixture into the heavy cream.
  12. Make sure all the cream cheese is mixed into the whipped cream.
  13. Spread the mixture into the chilled and set cookie crust.
  14. Spread the mixture evenly. smoothing out the top with a spatula or knife.
  15. Place in the fridge to chill.
  16. Meanwhile, melt the butter in an oven proof fry pan/skillet.
  17. Add the brown sugar and allow it to melt.
  18. Add the figs carefully, cut side up, arranging them in a single layer.
  19. Sprinkle some brown sugar and cinnamon over the top of each one.
  20. Turn on the oven broiler/grill and place the pan under the broiler to get some colour on the figs.
  21. You want a little caramelisation but be careful not too burn the sugar and butter in the pan.
  22. Once you see the sugar has melted on the figs and they have a little colour on them, remove from the oven.
  23. Remove the figs carefully on to a plate, leaving the sauce behind in the pan.
  24. Allow the figs to cool while you make the toffee sauce.
  25. Bring the butter and brown sugar to a bubble, and then carefully add the heavy cream.
  26. Whisk to smooth out the toffee sauce, allowing to thicken a bit.
  27. If its too thick add a bit more cream, too thin; allow to simmer a bit longer.
  28. Pour into a pitcher and set aside.
  29. Once the figs are cool and the cheesecake has set, arrange the figs on the tart pouring the accumulated juices on top.
  30. Serve with the toffee sauce on the side.
  31. Refrigerate leftovers, you may need to heat up the toffee sauce a bit to get it pourable again.
Notes
If you don't like the ginger snap crust then you can use a milder cookie base, or a plain Digestive biscuit base. The ginger cookie crust does give a strong ginger flavour.
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Cheesecake Tart with Caramelised Figs

cheesecake tart with caramelised figs

Hope you’re all having a great week. It’s almost back to routine here with sleeping schedules returning to normal, class schedules, books and back packs have come out of hibernation, and lunch requests are pouring in. I am looking forward to a peaceful house this week 🙂 What are y’all up to?


Comments

  1. Omg Nazneen – I see a lot of recipes but I must admit that it’s not that often that I see something that makes me feel like “I have to make this now!”. This is one of those things. Looks and sounds incredibly good! I’ve pinned it, and will share it on my Facebook page too because this is something I want to make, and soon! Next weekend I think – thanks so much for sharing!
    Charles recently posted..Raggmunkar – a Swedish guest post from “The Wife”My Profile

    • Thank you Asmita! It turned really well, and I was happy with the result. Definitely helped being no bake!

  5. I am always looking for quick and easy recipes such as your dish here. But I don’t think is going to be easy for me…

  6. This is absolutely amazing. I eat figs just like any other fruits but never used them in a dessert. Love the fact that this is no bake.

    • Thanks Barbara! I was lucky to get really good figs twice! I jumped on them! Thank you for stopping by!

  8. Nazeen this is such a gorgeous tart! I am so glad that costco inspired you. Beautiful topping and photos that leave me drooling. My boys have started school and the lunch requests are pouring in too. Lets touch base later regarding some fun ideas that are portable into school. I need some inspiration. Take Care, BAM
    Bam’s Kitchen recently posted..Dazzling DonutsMy Profile

    • Thanks Bam. School lunches are so hard, they start off inspired and. Interesting but end up as pb sandwiches and some fruit!

  10. All my favourite things in one recipe! Those caramelised figs are glistening with deliciousness on the white cheesecake tart. Love this recipe and the pictures are fabulous too.

    • Thanks Sonali! It came out quite delicious I think! I love figs too and who doesn’t love cheesecake and toffee sauce?!

  11. That’s a gorgeous dessert. We have a fig tart recipe from the LA Times that’s wonderful, but very complex and decadent. This looks way simpler and just as delicious.
    Greg recently posted..Thyme for LimoncelloMy Profile

  13. Divine divine divine!! You come up with unbelievably delicious recipes. So love it!! Yummm. I need to get some figs now.
    [email protected] recently posted..Badam Halwa – almond puddingMy Profile

  14. Figs pair with cheesecake so well. This looks totally gorgeous! I love the look of the caramelized figs. Terrific dish – thanks so much.
    [email protected] recently posted..The Hula Hula CocktailMy Profile

  18. This tart looks absolutely decadent with those caramelised figs and toffee sauce, Nazneen. Making a full-sized cheesecake would have been too much, I think. Making a tart though, with a ginger snap crust is just right. The fact that it’s no-bake makes it all the better. This is a great recipe and thanks for sharing it with us.
    ChgoJohn recently posted..Ramps Ravioli with Morel MushroomsMy Profile

    • I would’ve loved to have made this in individual tarts, John but I don’t have false bottom little tart pans. It would be hard to remove a crumbly tart from a solid pan. I agree with the whole cheesecake idea and that’s why I went a tart route. Less cheese and not so rich. Thanks John!

  20. Great looking tart Nazneen, I often buy figs and bake them but never really get much further than that. This looks like the perfect way to use the figs that are just starting to appear in the shops again. School doesn’t start for another two and a half weeks and university until October so it’s still full on chez Glam. GG
    Glamorous Glutton recently posted..Poached Peach And Marzipan TartsMy Profile

    • Thanks GG. I usually don’t even bake them! Pop em straight in my mouth! They are so good when they are fresh and in season, so sweet. This time, I decided to do something with them. It turned out quite well!

    • Thank you Charlie! The ginger snaps did go well quite well, but they were strong ( might just be the kind I bought) if you don’t like the ginger flavour then it would be a problem. I personally love ginger snaps.

  22. A non-bake cheesecake tart? And with caramelized figs on top? This time you have outdone yourself, Nazneen! The only think that I want it is to dig my fork in it.
    Denise [email protected] Brazil To You recently posted..Watermelon Caipisake Shots (Caipisakê de Melancia)…Cheers!My Profile

  23. Would you believe what drew me to read this post was “figs”? It just so happens I bought a basket two days ago! I would never have thought to add them to a cheesecake. These photos, have not only made me drool, but also inspired me to try my hand at this delicious concoction! 🙂
    Bella recently posted..Where, oh where is the one that got away?My Profile

  24. Sounds divine, and figs are my favourite! A quick question, I live in Australia, could I substitute castor sugar for the powdered sugar?

    • Hi Andrea! Thanks for commenting! Caster sugar should be no problem or if you have icing sugar or confectioners sugar, it’s so difficult to keep up with all the different terms! I used icon sugar KT because its really fine and dissolves easily into the cream cheese. But caster sugar is fine enough and it should work just fine! Thanks Andrea!

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