Vanilla Cheese Cake with Fig Jam & Yoghurt

February 19th, 2012  | Favourite things, Inspirations, Recipes | 8 comments

Here is a recipe for a classic cheese cake, the wow factor comes from the fig jam which tastes of caramel, aniseed and lemon blossoms, so it's perfect with the smooth vanilla filling. The crust is biscuit crumbs mixed with crushed walnuts, glace ginger and cinnamon.

Biscuit Base

1 x packet of Maree biscuits

1/3 cup walnut halves

30 grams glace ginger

1 teaspoon ground cinnamon

250 grams melted unsalted butter

 

Filling

500grams Philadelphia cream cheese, cubed

4 eggs

1 cup caster sugar

1 vanilla pod, scraped

Topping

300 grams sour cream

1/3 cup caster sugar

 

To make base; place all dry ingredients into a food processor and pulse until fine crumbs, stream in the butter and pulse until the mixture comes together. Press into 23 cm spring form and set aside.

Set oven at 180C.

In a clean food processor bowl, add cream cheese, eggs, sugar and vanilla seeds and pulse until smooth and creamy.

Pour into springform and bake for 35 -40 minutes. The cake should wobble slightly when gently shaken. Remove from oven.

To make topping; combine the sour cream and the sugar and pour over cake, you may need to spread with a spatula. Return to oven and bake for 5 minutes.

Remove from oven, cool on bench and then chill for at least 2 hours before serving.

To serve; slice cake and garnish with a generous spoonful of Princess Pantry Late Summer Fig & Vanilla Jam and a dollop of thick Greek yoghurt, and sprinkle with ground cinnamon.

 

 

Comments

  1. CathyC says:

    Wow! This looks sensational CathyA – I'm going to print it out right now and make asap! x

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