![Honey Ricotta Cheesecake with Bruleed Figs | The Polka Dotter](http://thepolkadotter.com/wp-content/uploads/2021/04/Honey-Ricotta-Cheesecake-with-Bruleed-Figs-5.jpg)
The classic combination of figs, honey and ricotta sing together in sweet harmony in this autumnal dessert. Try to source a locally harvested honey if available, as it will add a unique flavour profile to your cheesecake. The figs can be served fresh if preferred, but the sweet bitterness of the brûlée adds a complexity of flavour that pairs beautifully with the honey. A blow torch makes the brûlée process a breeze, but you can easily accomplish a similar effect by grilling the figs briefly in the oven.
This recipe was created for and sponsored by my favourite supplier for all fresh produce, Harris Farm Markets.
![Honey Ricotta Cheesecake with Bruleed Figs | The Polka Dotter](http://thepolkadotter.com/wp-content/uploads/2021/04/Honey-Ricotta-Cheesecake-with-Bruleed-Figs-2.jpg)
![Honey Ricotta Cheesecake with Bruleed Figs | The Polka Dotter](http://thepolkadotter.com/wp-content/uploads/2021/04/Honey-Ricotta-Cheesecake-with-Bruleed-Figs-7.jpg)
![Honey Ricotta Cheesecake with Bruleed Figs | The Polka Dotter](http://thepolkadotter.com/wp-content/uploads/2021/04/Honey-Ricotta-Cheesecake-with-Bruleed-Figs-9.jpg)
![Honey Ricotta Cheesecake with Bruleed Figs | The Polka Dotter](http://thepolkadotter.com/wp-content/uploads/2021/04/Honey-Ricotta-Cheesecake-with-Bruleed-Figs-14.jpg)
Honey Ricotta Cheesecake + Brûléed Figs
Ingredients
Biscuit Crust
- 260g digestive biscuits
- 80g unsalted butter, melted
- 1⁄4 tsp fine sea salt
Honey Ricotta Filling
- 250g cream cheese, softened
- 400g ricotta cheese
- 100g caster sugar, sifted
- 2 large eggs, at room temperature
- 65ml local honey
- 1 tsp vanilla paste
To Serve
- 10–12 fresh figs, washed
- Caster sugar, to brûlée
- Icing sugar, to dust
- Honey, to drizzle
Instructions
Biscuit crust
- Preheat oven to 180°C (160° fan-forced), and line a 20cm (8”) spring-form pan with removable base with baking paper.
- Process digestive biscuits in a food processer until fine, then mix with melted butter and salt.
- Press mixture evenly over the base of spring-form pan then par-bake for 8-10 minutes until very lightly golden. Allow to cool.
Honey Ricotta Filling
- Whisk cream cheese lightly for 2-3 minutes in an electric mixer, ensuring it is smooth and softened, then add ricotta cheese and sugar and continuing whisking until light and creamy.
- Whisk in eggs, one by one, until smooth and creamy, then whisk in honey and vanilla on low speeding until combined.
- Pour filling into crust, then bake for 35 minutes in preheated oven. When done, the cheesecake should appear set but have a gentle wobble in the centre.
- Allow to cool completely in oven with door ajar, then refrigerate until set, ideally overnight.
To Serve
- Slice each fig in half, then sprinkle each one with caster sugar.
- Brûlée fig halves using a blow torch, or using the oven on a grill setting.
- Serve cheesecake chilled with a light dusting of icing sugar.
- Plate each slice of cheesecake, then drizzle with honey and serve with 1-2 fig halves.
Enjoy!
Notes
Makes one 20cm (8”) cheesecake and serves 8-10 people
![Honey Ricotta Cheesecake with Bruleed Figs | The Polka Dotter](http://thepolkadotter.com/wp-content/uploads/2021/04/Honey-Ricotta-Cheesecake-with-Bruleed-Figs-4.jpg)
![Honey Ricotta Cheesecake with Bruleed Figs | The Polka Dotter](http://thepolkadotter.com/wp-content/uploads/2021/04/Honey-Ricotta-Cheesecake-with-Bruleed-Figs-12.jpg)
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