Receta Fig Honey Lemon Cheesecake 无花果蜂蜜柠檬芝士蛋糕
Figs are sweet and rich in taste and they are wonderful source in calcium, iron, magnesium, potassium and dietary fiber. Fresh figs should be consumed within 2-3 days as they will perished easily once they are ripened. After eating some of the figs, I quickly used the leftover to bake into this beautiful light and zesty cheesecake. This fig cheesecake blended very well with honey and lemon sauce on top. My family and even my friend also gave their thumbs up for this wonderful dessert!
- Fig Honey Lemon Cheesecake
- Ingredients: Line and grease a 8 inch round cake pan
- 100g marie biscuits,crushed
- 80g melted butter
- Crush biscuits with a rolling pin in a zip lock bag until they are like crumbs, then add the butter and mix well. Pressing the biscuit crumbs with your hand at the bottom of the lined cake pan. Put the pan in the fridge to for later use.
- Cheese filling
- 250g cream cheese
- 20g sugar
- 65g whipping cream
- 1/2 tbsp honey
- 1/2 tsp vanilla extract
- 3/4 tbsp lemon juice
- zest from 1 lemon
- 3 egg yolks (70g egg)
- 3 egg whites
- 35g sugar
- Honey Lemon Sauce
- 70ml water (1/4 cup)
- 1/2 tbsp honey
- 1/2 tbsp lemon juice or to taste
- 2 tsp cornstach + 2 tsp water as thickening
Bring honey lemon sauce ingredients to boil and add cornstarch solution to thicken, stir well. Set aside to cool.
10 fresh figs, top removed, rinse well and wipe dry
Method:
Cut 4 pieces of figs in wedges (1 into quarter) and place in the prepared cake pan.
Cream the cheese and sugar together at low speed. Gradually pour in whipping, beat till smooth at medium speed. Continue beating and add honey, vanilla extract, lemon juice and zest, mix well .
Add egg yolks one at a time and beat until all combined. Transfer cheese mixture to a large bowl.
In another clean bowl, whisk egg whites till foamy. Add sugar in batches and whisk to peak form. Use a rubber spatula to fold egg whites to cheese mixture in 3 batches.
Gently pour cheese mixture into prepared cake pan.
Steam bake at preheated oven at 160 deg C for about 1 hour. It should feel set, but not rigidly so
Remove cheesecake from pan after cooling.
Spread a layer of honey lemon sauce on to cheesecake and chill in the refrigerator for about 5 minutes.
Cut the remaining 6 pieces of figs into wedges (1 into 6). Place fig pieces on top of cake and drizzle honey lemon sauce over it.
Chill cheesecake for several hours before serving.
准备一个8寸圆形烤盘，傍边抹油，底部铺纸
250克奶油芝士
20克 细糖
65克 动物性奶油
1/2汤匙 蜂蜜
1/2茶匙 香草香精
1/2汤匙 柠檬
1粒 柠檬皮屑
3个 蛋黄（我用70克鸡蛋）
3个 蛋白
35克 细糖
70毫升 清水 （1/4杯）
1/2汤匙 蜂蜜
1/2茶匙 柠檬汁或适量
2茶匙 玉米粉 + 2茶匙水，混合均匀
10个 新鲜无花果，去蒂洗净，抹干
先把4个无花果切成4等分=16分。铺排在烤盘内。
蛋白霜分3次拌入奶油芝士糊里，用刮刀翻拌均匀。
用水谷方式烤约60分钟或蛋糕烤到刚刚便硬即可。
涂上一层蜂蜜柠檬酱在蛋糕上。放进冰箱冷冻5分钟。
将剩余的6个无花果切瓣 （1个切成6瓣）。铺排在蛋糕上，滴上蜂蜜柠檬酱在无花果上即可。