The Pioneer Woman Tasty Kitchen
Profile Photo

Fig & Apricot Cheesecake with Port Wine Sauce

0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep:

Cook:

Level: Intermediate

System:

2
x

Print Options

Page size Letter 3x5 4x6
Text Size Small Medium Large
Content Include description
Include prep time, etc.
Show image

Description

A recipe for a simple and delicious fruit cheesecake. Can be substituted with fruit of the season and quantities can be scaled up.

Ingredients

  • 4 whole Dried Apricots
  • ¼ cups Hot Water
  • 6 Tablespoons Ground Glucose Biscuits
  • 1 Tablespoon Ground Almonds
  • 2 Tablespoons Melted Butter
  • 1 teaspoon Almond Extract, Divided
  • ½ cups Fresh Ripe Figs Chopped
  • 1 Tablespoon Honey
  • 2 teaspoons Dark Rum
  • 6 ounces, weight Cream Cheese (Room Temperature)
  • ⅜ cups Sugar
  • 1 whole Egg, Room Temperature
  • ¼ cups Mascarpone, Room Temperature
  • Pinch Of Salt
  • 2 teaspoons Port Wine Sauce, Warm

Preparation

Preheat oven to 350 degrees and heat water for the water bath.

Soak apricots for about 10 minutes in hot water. Remove and chopped the apricots and the reserve the water.

Grind biscuits and almonds to a fine powder and with a fork, mix in the butter and 1/2 teaspoon almond extract until it has a meal-like texture. Press the crust into the base of a springform pan. If you like crusty sides as well, make more of the mixture as needed. Bake the crust for 10 to 15 minutes until it is golden.

Meanwhile, mix together the figs (chopped), apricots, honey, rum, and about 3 tablespoons of the apricot water in a small sauce pan. Cook the fruits over low heat till they become very soft and the water reduces to half the original volume. Cool the mixture and puree it.

Beat the cream cheese and sugar together until creamy and smooth, about 3 minutes. Add the egg and beat to incorporate. Blend in the mascarpone, remaining 1/2 teaspoon almond extract and salt. Mix in about a third of a cup of the fig-apricot puree.

Wrap the springform pan tightly in foil. Spoon the cheesecake batter into the pan until half full. Spread about 2 tablespoons (I eyeballed it) of the fig puree over the batter. Fill the rest of the pan with the remaining cheesecake batter.

Place the pan inside a larger ovenproof pan. Pour hot water into the larger pan so it comes up to half the level of the cheesecake filling. Bake for 45 minutes in the water bath until almost done. Turn off the oven and let the cake gradually cool down for an hour inside it so it doesn’t crack on top.

Remove the pan from the water bath and cool to room temperature on a rack. Refrigerate for at least 6 hours (overnight is better).

Before serving, lightly warm the port wine sauce and spoon it over the top of the cheesecake. Garnish with a couple of fig halves and serve.

No Comments

You must be logged in to post a comment.

No Reviews

You must be logged in to post a review.

Related Recipes

Summer Peach Crumble with Ginger
Profile Photo by Emily Nader in Desserts
This peach crumble is easy to make and full of flavor....
5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

Prep: Cook:

Serves: 6 Level: Easy


Lemon Cream Tarts
Profile Photo by simmering essence in Desserts
These are one of my very favorite desserts. The lemon cream...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 12 Level: Intermediate


Brown Butter Blondies
Profile Photo by Lindsay @ My Therapist Cooks in Desserts
Super yummy and easy blondies made in one bowl with no...
4.00 Mitt(s) 1 Rating(s)1 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 5

Prep: Cook:

Serves: 16 Level: Easy


Cannoli Cupcakes
Profile Photo by Krystle in Desserts
Rich vanilla cupcakes topped with cannoli cream and chocolate coffee frosting....
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 24 Level: Intermediate


Pumpkin Cupcakes
Profile Photo by Beth Pierce in Desserts
These scrumptious and adorable moist cinnamon pumpkin cupcakes are topped with...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 12 Level: Easy