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.
  • 38 cookies or 229g ginger snap cookies
  • 1 tablespoon sugar
  • 4 tablespoons/57g butter, melted
  • 6oz/175g cream cheese
  • 4 tbs powdered sugar
  • 2 teaspoons lemon juice
  • ¾ cup /200mL, heavy cream
  • 13-15 figs, sliced in half
  • 4 tablespoons/57g butter
  • 4 tablespoon brown sugar
  • ½ cup/118mL heavy cream
  • 1 teaspoon cinnamon
  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.
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.
Recipe by Coffee and Crumpets at