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Honey Ricotta Cheesecake + Brûléed Figs

April 29, 2021 by Salma Leave a Comment

Honey Ricotta Cheesecake with Bruleed Figs | The Polka Dotter

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
Honey Ricotta Cheesecake with Bruleed Figs | The Polka Dotter
Honey Ricotta Cheesecake with Bruleed Figs | The Polka Dotter
Honey Ricotta Cheesecake with Bruleed Figs | The Polka Dotter
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Honey Ricotta Cheesecake + Brûléed Figs

Honey Ricotta Cheesecake with Bruleed Figs | The Polka Dotter
  • Author: Salma

Ingredients

Scale

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

  1. Preheat oven to 180°C (160° fan-forced), and line a 20cm (8”) spring-form pan with removable base with baking paper.
  2. Process digestive biscuits in a food processer until fine, then mix with melted butter and salt.
  3. 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

  1. 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.
  2. Whisk in eggs, one by one, until smooth and creamy, then whisk in honey and vanilla on low speeding until combined.
  3. 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.
  4. Allow to cool completely in oven with door ajar, then refrigerate until set, ideally overnight.

To Serve

  1. Slice each fig in half, then sprinkle each one with caster sugar.
  2. Brûlée fig halves using a blow torch, or using the oven on a grill setting.
  3. Serve cheesecake chilled with a light dusting of icing sugar.
  4. 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

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Honey Ricotta Cheesecake with Bruleed Figs | The Polka Dotter
Honey Ricotta Cheesecake with Bruleed Figs | The Polka Dotter

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Filed Under: Cheesecakes Tagged With: Fig, Honey, Ricotta

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Salma Sabdia | Food Photography

Hi, I’m Salma, and I love creating beautiful images and sweet treats. If you’re looking for a little baking inspiration, you’ve come to the right place.

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What’s your favourite thing to bake in autumn? I What’s your favourite thing to bake in autumn? I think I’ve found a new love this season in this Honey Ricotta Cheesecake + Brûlée’d Figs. Shot recently for @harrisfarmmarkets. So simple yet so divine, it’s the kinda thing that will have you raiding the fridge late at night Nigella style 😆 recipe up on the blog
Farewell to March with these fig and blackberry ca Farewell to March with these fig and blackberry cake vibes 💕
Can’t believe the deluge of rain over the last f Can’t believe the deluge of rain over the last few days! Hope all of you living across Australia’s east coast are staying safe in this weather, it’s been heartbreaking seeing the flooding 💕 this image is from my most recent shoot for @harrisfarmmarkets a few weeks ago, when the days were a little warmer and best spent outdoors sipping on these little Blackberry Rose & Lime Mocktails 😌
That Persian Love Pavlova 💕 Valentine’s Day m That Persian Love Pavlova 💕 Valentine’s Day may well be over but don’t worry, this gorgeous rosewater pav topped with cardamom cream, fresh figs, Turkish delight and slivered pistachios will be hanging around for a while. Recipe up on the blog ☺️
Sending you all a little love today 💕 Sending you all a little love today 💕
If you’re still looking for something special to If you’re still looking for something special to make this weekend, look no further than this Persian Love Pavlova 💕 inspired by the Persian Love Cake, this pretty pav is flavoured with rosewater, covered in cardamom cream and topped with fresh juicy figs, jewels of Turkish delight and a smattering of slivered pistachios. Created for @harrisfarmmarkets and recipe up on the blog now ☺️
Thanks for all the love on my last post! Looks lik Thanks for all the love on my last post! Looks like I’ll have to start sharing a few more baking videos 😊️ Speaking of love, I’ve got the perfect Valentine’s Day recipe coming up for you tomorrow. And yes, it involves these gorgeous figs 😍
How is it February already?! A little throwback to How is it February already?! A little throwback to the first recipe I created for @harrisfarmmarkets last year, and still one of my favourites. Because who doesn’t love chocolate and raspberries? 😍
Farewell 2020. You have challenged us in so many w Farewell 2020. You have challenged us in so many ways, and brought so much grief, heartbreak and loneliness. Yet you have also ironically united the human race, and helped us learn the meaning of gratitude. And on a personal note, you delighted us with the arrival of our sweet little baby, the ultimate silver lining of one of the stormiest years. Welcome 2021, may you be a year of sunshine and rainbows 💕
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