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Fig and hazelnut cheesecake recipe

Fig and hazelnut cheesecake recipe



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  • Recipes
  • Dish type
  • Cake
  • Nut and seed cakes
  • Hazelnut cake

This fig and hazelnut cheesecake is topped with toasted hazelnuts and a honey-whisky sauce. Incredibly tasty!

1 person made this

IngredientsServes: 12

  • 24 vanilla flavoured sandwich biscuits with filling
  • 4 tablespoons butter, softened
  • 225g dried figs, roughly chopped, divided
  • 175g roughly chopped toasted hazelnuts, divided
  • 675g cream cheese
  • 300g caster sugar
  • 1 1/2 tablespoons plain flour
  • 150g soured cream
  • 120ml buttermilk
  • 1 teaspoon vanilla extract
  • 1 teaspoon hazelnut liqueur
  • 4 eggs
  • 4 tablespoons honey
  • 2 tablespoons whisky

MethodPrep:45min ›Cook:1hr ›Extra time:10hr30min resting › Ready in:12hr15min

  1. Preheat the oven to 140 C / Gas 1. Cover the bottom of a 23cm springform cake tin with foil and snap the base plate into the ring. Grease the sides of the tin with butter.
  2. Process biscuits in a food processor until they break up into fine crumbs. Transfer to a bowl and add butter; use a fork to blend. Press crumb mixture into the bottom of the tin. Top the biscuit base with 1/2 the figs and 100g chopped hazelnuts.
  3. Place cream cheese in a large bowl and beat using an electric mixer on low speed for 5 minutes, scraping the sides of the bowl. Sift sugar and flour together in a bowl and add to the cream cheese mixture. Add soured cream, buttermilk, vanilla extract and hazelnut liqueur; beat thoroughly. Add eggs 1 at a time and mix on low speed until yolks disappear. Pour mixture into the prepared tin.
  4. Bake in the preheated oven for 60 minutes without opening the oven door. Turn off oven and leave cheesecake inside with door closed for 60 minutes more, allowing residual heat to set the cheesecake. Open oven door slightly at 1 hour and leave cheesecake in the cooling oven for another 30 minutes. Remove cheesecake from oven and let cool at room temperature for 60 minutes more.
  5. Refrigerate cheesecake for 1 hour. Unhook the clasp on springform tin and slowly remove ring, making sure not to touch the sides of the cake. Place cheesecake in the freezer, covered or uncovered, 8 hours to overnight. Remove from freezer 1 hour before serving.
  6. Prepare the topping just before serving: Place honey in a microwave-safe bowl and heat slightly. Stir in whisky. Arrange remaining 75g hazelnuts around edge and in the centre of cheesecake. Drizzle honey-whisky mixture on top.

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Fig and Hazelnut ‘Blondies’

Here’s another variation on Mandy’s original ‘Blondies’ recipe. They are t wo for 1sp on No Count and if following WW Freestyle, they are 1sp each or 2 for 3sp. A fab snack or great as a dessert with fruit and natural yogurt.

  • 50g ready oats (eg: Asda Ready Oats/Ready Brek)
  • 10g self-raising flour
  • 1 tbsp sugar-free maple syrup (or other sugar-free syrup)
  • 1 tsp nutmeg
  • 1tsp baking powder
  • 1tsp vanilla extract
  • 3 medium eggs
  • 2 ripe bananas
  • 50g low fat natural yoghurt (use fat free on WW Flex)
  • a pinch of salt
  • 20g chopped hazelnuts (2g per person is free)
  • 4 fresh figs, peeled and chopped into small pieces
  1. Mash the bananas and beat well with the egg yolks, sugar-free syrup, vanilla extract and yoghurt.
  2. Lightly whisk the egg white and fold in.
  3. Add the oats, flour, baking powder, nutmeg and salt and mix well.
  4. Stir in the hazelnuts and figs.
  5. Pour into a greaseproof papered brownie tin.
  6. Bake on 180C for 15 – 20 mins.
  7. Allow to cool in the brownie tin and cut into portions.

This dessert uses two of the ‘blondies’, making it 1sp on No Count or 3sp if following WW Flex: Total 0% Greek yogurt with a squirt of sugar-free maple syrup and strawberries complement the ‘blondies’ perfectly.


Rosemary, Honey, and Fig Cake

Honey sweetens the cake and also serves as a lustrous, sticky glaze for the fig topping, which is simply fresh figs.


Spiced fig, coffee & hazelnut cake

First, make the sponge. Put the dried figs in a bowl and pour over the coffee. Leave to soak for 30 mins. Heat oven to 180C/160C fan/gas 4. Tip the hazelnuts onto a baking tray and toast in the oven for 5-8 mins until golden brown and aromatic. Tip 75g of the nuts into a food processor (set aside the rest for later) and leave to cool for 10 mins. Meanwhile grease the base and sides of a 20 x 30cm rectangular cake tin with butter and line with baking parchment.

Whizz the cooled nuts until finely chopped. Add the soaked figs and any remaining coffee, and whizz again to a paste. Add the remaining sponge ingredients to the processor with a good pinch of salt. Blend until well combined, scraping down the sides once or twice and blending again. Scrape into your cake tin, level the surface and bake for 25 mins, or until a skewer inserted into the centre of the cake comes out clean. Cool in the tin for 10 mins, then flip onto a wire rack, peel off the parchment and leave to cool.

While the cake cools, make the icing. Put the butter, vanilla and half the sugar in a large bowl. Roughly mash together with a spatula, then blend with an electric hand whisk until smooth. Add the cream cheese and the remaining icing sugar, mash, then blend again until smooth. Split the icing into 2 batches, one for layering and a crumb coat, and one for a final coat. You can chill the icing while the cake cools, but remove it from the fridge 15 mins before using to bring back to room temperature.

Now assemble the cake. Transfer the cooled cake to a chopping board. Score the sponge at 10cm intervals along the length of the cake, marking out 3 sections, 20 x 10cm each. Cut through, then stack the cakes on top of each other to check they are the same size. Trim any uneven edges, then unstack.

Put 1 sponge on a cake board or plate. Spread with a little icing and 3 tbsp fig jam, keeping the jam about 1cm from the edges. Top with another sponge, more icing and jam, then sandwich with the final sponge. Use a palette knife to cover the entire cake with the remaining first batch of icing (the crumb coat) – don’t worry if it’s a little messy. Make sure you fill any gaps between the layers with icing. Once covered, chill for at least 30 mins to firm up the icing. Chill the remaining icing too, but bring it out of the fridge 10-15 mins before the cake so it is ready for spreading.

Decorate the cake. Remove it from the fridge and cover with the remaining icing. Use a palette knife to create smooth edges, or leave it fairly rough, if you like. Top the cake with the figs, pointy ends up. Put the caramel in a small piping bag, snip off the corner and drizzle over the top of the cake, encouraging it down the sides (or just drizzle it over with a spoon). Roughly chop the remaining toasted nuts and scatter over the top. Serve in slices with extra figs on the side, if you like. Keep leftovers in the fridge for 3 days, but bring to room temperature before eating.


How to make this chocolate vegan cheesecake

After you bring your ingredients to room temperature and have what you need to prepare the water bath, we're ready to bake a cheesecake!

Step 1 : Roast the hazelnuts

First thing is first, roast those delicious hazelnuts! Simply toss the nuts in a little coconut oil and roast them in the oven until they turn a golden/darker brown. You'll want to watch the oven carefully as they can burn quickly if not attended. I typically to roast mine for anywhere from 10 - 14 minutes.

Prepare the water bath

Once the hazelnuts are out of the oven, you'll want to begin the water bath process. Start by boiling 6 cups of water in a pot and placing the baking dish in bottom rack of the oven. Once the water starts to boil, pour it into the baking dish in the oven.

Step 2 : Pulse the nuts in a food processor

Once the nuts are toasted, transfer them to a food processor and pulse a few times. You are looking for a "chunky sand" texture. Don't pulse for too long as the hazelnuts will turn into a nut butter consistency - delicious, but not where we're going for here.

Step 3 : Prepare the rest of the crust

Now we can add the remaining crust ingredients and pulse until the mixture is thick and a tad sticky. You should be able to press it up against the walls of the food processor and it stays. If it's too dry, add another tablespoon of coconut oil. If it's too wet, try mixing in a little more oat flour until it starts to stick together.

Place a circular piece of parchment paper on the bottom of a 9-inch spring form pan. You can also use regular parchment paper and tuck it into the bottom. Transfer the crust to the pan and press gently with the back of a measuring cup or spoon. Make sure there is a good thickness to the bottom before pressing the crust up the sides. This recipe is enough for a good base and sides of the cheesecake.

Place the crust aside while you prepare the filling.

Step 4 : Melt the chocolate

Melt your chocolate on the stove. The best way to do this is by adding the chocolate to a pot and holding it over another pot of simmering water. Stir the chocolate until it reaches a thin, silky smooth consistency. Set the chocolate aside to cool a bit while you prepare the rest of the cheesecake filling.

Step 5 : Prepare the rest of the cheesecake filling

Next, beat the cream cheese in a large bowl with a hand mixer or with a stand mixer. The key to this step is to keep it low and slow so you don't get air into the mixture. Beat the cream cheese until it's creamy with no clumps.

Then add the coconut milk, coconut sugar, and vanilla and continue to mix slowly until well mixed. Add the cacao powder and espresso while the mixer is still running to mix.

Finally, pour in the melted chocolate and fold into the mixture. Use a rubber spatula and scrape down the sides as you mix. Pour the mixture into the prepared crust and level off the top with an uneven spatula.

Step 6 : Bake the cheesecake and allow it to cool

Bake the cheesecake in the oven for about an hour. Gently nudge the pan with an oven mitt to check if it's done. If it jiggles a tad like jello, then it's done. If it moves a lot, similar to a glass of milk, then it needs more time.

Once it's done, turn the oven OFF but don't take the cheesecake out of the oven. This allows the cheesecake to come back to room temperature slowly as thus prevents cracking.

The top layer of the cheesecake may look a little wrinkled due to the chocolate. This is okay! As the cheesecake cools down, it shrinks a little and pulls the top layer in toward the center. Because there is real chocolate in the mix, it may look a tad wrinkled. We top it with a chocolate ganache in the next step though so don't worry!

Step 7 : Prepare the chocolate ganache coating

To top it all off, prepare the chocolate ganache. Simply melt the chocolate and coconut milk in a skillet on the stove oven low heat. Stir continuously until the chocolate is melted and the mixture is thick and silky.

Pour the ganache over top of the cooled cheesecake. Use an uneven spatula to smooth out the top. It's okay if some runs off the sides of the cake. This actually creates a super cool effect! While the ganache is still wet, top with some extra chopped hazelnuts. Then place the cheesecake in the fridge so the ganache layer can set. Once set, you're ready to slice and serve!


More ways with figs

Fig skewers

These are very simple, but make a delicious addition to a summer barbecue. Simply skewer Parma ham, halved figs and mozzarella. Cook for a few minutes on each side or until the cheese starts to melt and serve on a bed of dressed rocket.

Fig fools

On a baking sheet, drizzle halved figs with honey and bake in a moderate oven for 12 minutes. Meanwhile, whisk together whipped cream and custard. Place two fig halves in the base of a ramekin, spoon in the cream and custard, then top with another two fig pieces. Drizzle with a little more honey and add a sprinkling of chopped white chocolate, pistachios and a few edible rose petals.

Roasted sweet-potato and fig salad

Cut 2 sweet potatoes into wedges (no need to peel), drizzle with olive oil and roast in a moderately hot oven until tender – about 20 minutes, depending on size. Remove to cool slightly. In a bowl, mix together 3 handfuls of rocket, 2 spring onions (chopped on the diagonal), 4 quartered figs, 1 diced red chilli and 100g of crumbled feta, then gently fold these through the sweet potato. Drizzle with olive oil and balsamic vinegar and serve.


Fig and Hazelnut Scones

“Omg these fig scones are EVERYTHING!” texted my friend Betsy. We had just done a photoshoot at her place with an epic spread of breakfast food, and as per my usual self, I baked up a storm for it. I had begged Betsy to take as many baked goods as she could. She made herself a ziplock bag of baked goods and apparently the fig scones spoke to her first. She had immediately texted me after I left to let me know her thoughts on the matter.

There’s something exceedingly fun about working with your friends and peers, just for the sheer process of working together. I had been talking with Betsy about shadowing or assisting her on a food stylist project forever, but it hadn’t worked out in our schedule. Then she reached out to me over the summertime with the fun idea of doing a breakfast/brunch photo shoot filled with pretty much EVERY sort of breakfast foods you could think of. I was SO into this idea.

I had been traveling most of the summertime, on our epic road trip, so we didn’t actually have time to do it until the Fall. I’ve been meaning to post the recipe but the holidays happen and, as is often the case, I got swept up in life…too busy holidaying (did I just make up a verb there? Yeah, I did!). But here it is finally. Thanks Betsy for teaming up with me on this magical project!


Fig and hazelnut blondies

Here’s another variation on Mandy’s original ‘Blondies’ recipe. They are t wo for 1sp on No Count and if following WW Freestyle, they are 1sp each or 2 for 3sp. A fab snack or great as a dessert with fruit and natural yogurt.

  • 50g ready oats (eg: Asda Ready Oats/Ready Brek)
  • 10g self-raising flour
  • 1 tbsp sugar-free maple syrup (or other sugar-free syrup)
  • 1 tsp nutmeg
  • 1tsp baking powder
  • 1tsp vanilla extract
  • 3 medium eggs
  • 2 ripe bananas
  • 50g low fat natural yoghurt (use fat free on WW Flex)
  • a pinch of salt
  • 20g chopped hazelnuts (2g per person is free)
  • 4 fresh figs, peeled and chopped into small pieces
  1. Mash the bananas and beat well with the egg yolks, sugar-free syrup, vanilla extract and yoghurt.
  2. Lightly whisk the egg white and fold in.
  3. Add the oats, flour, baking powder, nutmeg and salt and mix well.
  4. Stir in the hazelnuts and figs.
  5. Pour into a greaseproof papered brownie tin.
  6. Bake on 180C for 15 – 20 mins.
  7. Allow to cool in the brownie tin and cut into portions.

This dessert uses two of the ‘blondies’, making it 1sp on No Count or 3sp if following WW Flex: Total 0% Greek yogurt with a squirt of sugar-free maple syrup and strawberries complement the ‘blondies’ perfectly.


7. RAW CHOCOLATE HAZELNUT CHEESECAKE

If you’re a big fan of Nutella (and who isn’t?!), this cheesecake is IT. The raw layers of coconut oil and hazelnuts provide you with a healthy dose of fats and medium-chain triglycerides, B vitamins, vitamin E, and so much more. Chocolate swirl + chocolate hazelnut crumble = swoon. Recipe from the Unconventional Baker.


Lime meringue cheesecakes

Part lime meringue pie, part classic cheesecake, this is an impressive dessert. It’s one to save for a special occasion, because there’s a fair bit of work. That said, you can make two of the three layers (the base layer and the cheesecake) a day ahead, which helps, leaving just the meringue to make on the day itself.

We use a Swiss meringue for the cheesecake, because of its chewy, marshmallow-like texture. Beyond the heat treatment the egg whites and sugar receive before being whipped, there’s no extra baking, so it’s important to ensure they’re very warm, ideally reaching 71C on a sugar thermometer. In addition to the thermometer, you would ideally also have a blowtorch to brown the meringue, because that produces the best results. If you don’t have one, grill until browned. We like to make these as individual cakes, in 8cm round cake rings slightly smaller rings are fine, if that’s all you have (you’ll just make an extra cake as a result), but don’t be tempted to use larger rings: part of the attractiveness of these cakes is their height, and you will lose that if they are too wide. You will also need a piping bag with a 1cm tip for piping the meringue “kisses”.

The base can be made a day in advance and stored in the fridge. The cheesecake (without the meringue topping) can be made a day in advance and refrigerated overnight. The nut topping can be made up to five days in advance and stored in an airtight container. Once the meringues have been browned, however, they are best eaten within three or four hours. Makes eight.

For the base
60g brazil nuts
140g digestive biscuits, roughly broken
20g desiccated coconut
70g unsalted butter, melted, plus extra for greasing

For the filling
280g cream cheese
410g tinned condensed milk
120g egg yolks (from 6 large eggs)
200ml freshly squeezed lime juice
Finely grated zest of 2 limes (2 tsp)

For the topping (optional)
15g coconut chips
25g brazil nuts, thinly sliced
20g soft dark brown sugar
½ tsp lime juice

For the meringue
100g egg whites (from about 2½ large eggs)
180g caster sugar
⅛ tsp salt

Heat the oven to 170C/335F/gas mark 3. Lightly grease the sides of eight individual 8cm-wide cake rings, and line the sides with greaseproof paper so it comes 4cm above the top of the rings. Put the lined rings on a large baking sheet that is itself lined with greaseproof paper.

For the base, spread out the brazil nuts on a baking tray and roast for about 12 minutes, until lightly golden. Leave to cool, then blitz in a food processor until finely chopped. Add the biscuits to the food processor, blitz to fine crumbs and tip the nuts and biscuits into a small bowl. Add the coconut and melted butter, and mix in well using your hands. Put two heaped tablespoons of the crumb mix into each ring, using your hands to press them into the base. Even out the crust with the back of a spoon or the base of a glass, then refrigerate.

To make the filling, put the cream cheese in the bowl of an electric mixer with the paddle attachment in place. Mix on a medium-low speed until creamy, then add the condensed milk and egg yolks. Continue to mix until smooth, scraping down the sides occasionally, then add the lime juice, mix again to incorporate, then strain into a large jug. Stir in the lime zest, then pour the mix into the prepared rings so it comes three-quarters of the way up the sides.

Bake the cheesecakes for 20 minutes, until set, then remove and leave to cool. Cover lightly with cling-film and refrigerate for at least four hours, or overnight.

To make the topping, toast the coconut and brazil nuts in a small saucepan on a medium heat for about three minutes, stirring frequently, until a light golden brown. Add the sugar and lime juice, cook for a minute more, until melted and well combined, then tip on to a tray lined with greaseproof paper and leave to cool.

Make the meringue on the day of serving. Into a pan large enough for the bowl of your electric mixer to sit on top, pour enough water to come a quarter of the way up the sides and bring to a boil. Put the egg whites, sugar and salt in the bowl of the mixer with the whisk attachment in place and whisk to combine. Reduce the heat under the pan so the water is just simmering, then place the bowl on the pan, making sure the water doesn’t touch its base. Whisk the eggs for five minutes by hand, until very warm, then put the bowl back on the electric mixer stand and whisk for about five minutes on a high speed, until the meringue is stiff and cool. Transfer the meringue to a piping bag fitted with a 1cm tip.

Carefully remove the rings and paper collars from the cheesecakes, then pipe meringue “kisses” on top and, using a blowtorch, ideally, heat the meringue so that parts of it turn a golden brown. Alternatively, put the tray under a hot grill for one to two minutes.

This is an edited extract from Sweet, by Yotam Ottolenghi and Helen Goh, published next week by Ebury Press at £27. To order a copy for £20.25, a 25% saving, go to guardianbookshop.com or call 0330 333 6846.

Photographer’s assistant: Veerle Evens. Food Stylist: Laurie Perry. Prop Stylist: Louie Waller.


Watch the video: π. Ελπίδιος: ΠΑΡΤΕ ΤΡΟΦΙΜΑ ΕΡΧΟΝΤΑΙ ΠΡΩΤΟΓΝΩΡΑ ΓΕΓΟΝΟΤΑ. Χριστός Ανέστη (August 2022).