Take a baked lime cheesecake to your next gathering. And if you want to enhance it a little, add some poached figs. Watch it disappear in no time!
There I said it. Is that a bad thing?
Don’t get me wrong.
In my Greek household growing up, the only cheesecake I saw was a packet of Sara Lee.
And I used to think it was exotic because it was from New York!
My young taste buds, which knew no boundaries, thought it was creamy and luscious.
My current taste buds still think it’s creamy and luscious but know to stop at one slice!
So back to the figs from my last post. Along with them I found a bag of limes for two bucks! And you know how much I adore limes! (I still don’t get it…the prices of limes are just insane in the winter months. Think three dollars each!).
I was attending a small gathering for a going away party and told the hostess I would bring dessert. Perfect opportunity for me to use up the limes and the figs.
I have to admit I was stuck for ideas. I finally found a recipe online that came from an original Women’s Weekly recipe.
I changed it up a bit and added the limes instead of lemon and topped the cheesecake with some lightly poached figs. (I poached the figs very quickly in a little vanilla and honey).
They were a perfect complement to the baked lime cheesecake.
A few notes for making this baked lime cheesecake
- Use a baking tin appropriate for the amount. Mine turned a little thin and resembled more of a tart because my springform tin was larger by 2cm.
- Keep your temperature to 160 deg Celsius for baking. (This is a slightly moderate temperature). If you use a fan forced oven drop the temperature by 20 deg C.
- Once the cheesecake cooks, turn off the oven and let it rest for one hour with the door slightly ajar. This prevents the cake from developing cracks on top.
- 175 grams of digestive biscuits, crushed in the food processor
- 75 grams butter, melted
- 3 eggs
- ½ cup caster sugar
- 500 grams cream cheese, softened
- grated rind and juice of two limes
- 5-6 fresh figs quartered
- ½ cup honey
- one tablespoon vanilla extract
- a "splash" of muscat (optional)
- Pre heat your oven to 160 deg C (not fan forced-if using a fan forced oven drop the temperature by 20 deg C)
- Lightly grease a 20cm springform tin
- Combine the crushed digestive biscuits with the butter and press this crumb mixture over the base of the tin. Place it in the refrigerator whilst you make the filling.
- Beat the eggs and sugar in an electric mixer until the mixture becomes pale and creamy (this should take ten minutes).
- Add the cheese, rind and lime juice and continue to beat until the mixture is smooth and creamy (about 2 minutes).
- Pour the mixture into the tin and bake in the oven for 45-50 minutes. (check the mixture at 40 minutes and go from there-feel the top to see if it's cooked through).
- Once cooked, turn off the oven and allow the cheesecake to cool in the oven with door ajar for one hour.
- Refrigerate cheesecake for few hours before serving with the fig salsa.
- Heat the honey, vanilla and muscat in a pot until the mixture begins to bubble.
- Remove from the stovetop and add your figs.
- Toss gently to coat the figs.
- Allow to cool before serving with cheesecake.