Fig and Mascarpone Cheesecake

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Indulge in the exquisite blend of fresh figs and luscious mascarpone cheese in this delectable cheesecake recipe, perfectly complemented by the delightful crunch of oatmeal biscuits.

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No bake cheese cake with fresh figs

Here is a recipe for a fig cheesecake featuring the use of fresh figs. Figs have a delightful chewy texture and a delicate flavor profile without overpowering aromas. When using dried figs, their flavors intensify, and they are often paired with strong-tasting ingredients like red wine in cooking. However, when working with fresh figs, it's best to choose ingredients that enhance and complement their delicate flavor.

For this reason, I decided to pair the figs with a mild-tasting cheese like mascarpone in this cheesecake recipe. By using mascarpone, we can create a cheesecake that allows the subtle flavor of the figs to shine through.

As a result, the cheesecake turned out to be somewhat bland and uninspiring. Perhaps if I had paired it with citrus fruits, it would have added a nice touch. But by combining delicate flavors with delicate flavors alone, the cake lacks any distinctive characteristics...

Furthermore, even the convenient cookie crust that I usually use for cheesecakes seemed to have an overpowering aroma of butter and cookie flavoring, which felt overly sweet and didn't complement the overall taste.

So, to improve the base, I decided to use oats and bake them in the oven to add a crunchy texture. As for the cheesecake filling, I mixed in a small amount of cream cheese, which added a subtle acidity and served as a perfect accent, bringing the flavors together harmoniously.

Ingredients

Oatmeal biscuit (base)

• Oatmeal - Use instant oatmeal
• Brown sugar
• Walnuts - Chopped walnuts that go well with figs are added
• Unsalted butter (melted)

Mascarpone cheesecake

• Mascarpone
• Cream cheese - a small amount will make a cheesecake that goes well with figs
• Heavy cream - I used 35% fat
• Granulated sugar
• Sheet gelatin (or an equal amount of powdered gelatin)

Decoration

• Figs - I used black figs with dark skins. Since the cake pan is 15cm / 6 inches and relatively small, using smaller figs for decoration would be more aesthetically pleasing.

Instructions

Oatmeal biscuit (base)

• Melt the butter in the microwave or using a double boiler.
• Chop walnuts
• Preheated to oven 180°C (350°F) 10 minutes before use.

In a bowl, combine oatmeal, walnuts, brown sugar, and melted butter Mix briefly until the butter is incorporated throughout.

Place in a mold and bake in a preheated oven at 180°C (350°F) for about 15 minutes, until the edges are golden brown Let cool until ready to use.

Mascarpone cheesecake

• Let the cream cheese soften at room temperature
• Soak the sheet gelatin in cold water until it becomes soft. If using powdered gelatin, mix the gelatin powder with a little over 1 tablespoon of water and let it hydrate.

Combine the cream cheese and granulated sugar, and mix them together slowly. Add the mascarpone cheese and continue to mix until well combined.

Heat the heavy cream to dissolve the gelatin. (The gelatin has a low melting point and can be dissolved with the heat from your hands, so there's no need to bring it to a boil.) Drain any excess liquid from the softened gelatin and add it to the warm heavy cream. (If using powdered gelatin, add the gelatin mixture along with the water.) Gradually add this mixture to the cheesecake batter and mix well to combine.

Pour the mixture into the prepared crust with oatmeal biscuits. (Make sure the oatmeal biscuits are completely cooled at this point.) Chill in the refrigerator for at least 1 hour to set.

Wash figs and drain off the water. Slice the figs horizontally into slices about 5mm / 0.2 inches thick. Select one of the same size in the center and decorate the surface of the cake.

Please cut it into your desired size and enjoy!

It pairs well with sweet dessert wines like Sauternes, which are produced in the Bordeaux region.

Storage

The cheesecake itself can be stored in the refrigerator for about 2-3 days. However, it's best to add the figs just before serving, as they tend to dry out when refrigerated.

While figs cannot be frozen, the cheesecake can be frozen. To do so, wrap the cheesecake (preferably in plastic wrap) and place it in a zipper bag or airtight container. It can be stored for approximately 2 weeks in the freezer.

Equipment

I used Square Cake Pan with Loose Base.

Fresh Fig and Rich Mascarpone Cheesecake with Crunchy Oatmeal Biscuit

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5 from 1 review

• Author: Chicca Food
• Total Time: 35 minutes
• Yield: 8 servings (15cm / 6 inches square pan) 1x

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Description

Indulge in the exquisite blend of fresh figs and luscious mascarpone cheese in this delectable cheesecake recipe, perfectly complemented by the delightful crunch of oatmeal biscuits.

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Ingredients

Units MUS Scale 1x2x3x

Oatmeal Biscuit (base)

• 70g oatmeal
• 30g brown sugar
• 15g (1 Tbsp) Walnuts
• 65 g unsalted butter, melted

Mascarpone Cheese Cake

• 120 g mascarpone
• 60g cream cheese
• 60g heavy cream
• 40g granulated sugar
• 4 g sheet gelatin (or equal amount of powdered gelatin)

Topping

• 7 figs

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Instructions

Oatmeal biscuit (base)

• Melt the butter in the microwave or using a double boiler.
• Chop walnuts
• Preheated to oven 180°C (350°F) 10 minutes before use.

1. In a bowl, combine oatmeal, walnuts, brown sugar, and melted butter Mix briefly until the butter is incorporated throughout.
2. Place in a mold and bake in a preheated oven at 180°C (350°F) for about 15 minutes, until the edges are golden brown Let cool until ready to use.

Mascarpone cheesecake

• Let the cream cheese soften at room temperature
• Soak the sheet gelatin in cold water until it becomes soft. If using powdered gelatin, mix the gelatin powder with a little over 1 tablespoon of water and let it hydrate.

1. Combine the cream cheese and granulated sugar, and mix them together slowly. Add the mascarpone cheese and continue to mix until well combined.
2. Heat the heavy cream to dissolve the gelatin. (The gelatin has a low melting point and can be dissolved with the heat from your hands, so there's no need to bring it to a boil.) Drain any excess liquid from the softened gelatin and add it to the warm heavy cream. (If using powdered gelatin, add the gelatin mixture along with the water.) Gradually add this mixture to the cheesecake batter and mix well to combine.
3. Pour the mixture into the prepared crust with oatmeal biscuits. (Make sure the oatmeal biscuits are completely cooled at this point.) Chill in the refrigerator for at least 1 hour to set.
4. Wash figs and drain off the water. Slice the figs horizontally into slices about 5mm / 0.2 inches thick. Select one of the same size in the center and decorate the surface of the cake.

• Prep Time: 20 minutes
• Additional Time: 0 hours
• Cook Time: 15 minutes
• Category: Tarts
• Cuisine: American

Nutrition

• Serving Size: 1
• Calories: 249
• Sugar: 17
• Sodium: 95
• Fat: 19
• Saturated Fat: 12
• Unsaturated Fat: 6
• Trans Fat: 0
• Carbohydrates: 19
• Fiber: 1
• Protein: 2
• Cholesterol: 54