Desserts
ChefLoubna Fawaz
Fig Knot Cheesecake
A creative and new cheesecake with knotted figs. A delicious and proven recipe, and importantly it doesn’t rely on gelatin. The section below also shows how to knot the figs.
Ingredients
Start here, then move straight into the method.
- 1 pack digestive biscuits
- 100 g butter
- a pinch of ground cinnamon
- 200 g of any available type of cream cheese
- 500 g fresh cream
- 2 small sachets of ready powdered cream
- a pinch of vanilla
- 2 tablespoons powdered sugar
- 1 cup knotted figs
- For other recipes by Rana in innovative cheesecakes click on: Pistachio Cheesecake
- or Coconut Cheesecake without gelatin
Method
Follow the cooking sequence without leaving the page.
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- Crush the biscuits into fine crumbs and mix in the butter. Press the biscuit crust into a cheesecake pan and pack it tightly.
- Beat the cream and cream cheese with sugar and vanilla and the two sachets of whipped cream powder in a blender on high speed.
- Pour the cream mixture over the biscuit crust. Finally place the knotted figs as a top layer over the cream and decorate the cheesecake with nuts as desired.
- Chill the cheesecake with knotted figs in the fridge (not the freezer) for at least 6 hours.Timers: 360 min
Recipe tags
DessertsInternationalVegetarianVeganDairy freeGluten freeNut freeEgg free
