Fig Knot Cheesecake

Ingredients

• 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
• This new and innovative recipe comes from a friend of the Sho Tabkheen Al-Youm website:
• Rana Sbeiti Bazi
• Click on Rana's name to visit her page on our site.
• You can try the knotted-figs recipe at this link: Knotted Figs
• For other recipes by Rana in innovative cheesecakes click on: Pistachio Cheesecake
• or Coconut Cheesecake without gelatin

Method

1. \r\n
2. Crush the biscuits into fine crumbs and mix in the butter. Press the biscuit crust into a cheesecake pan and pack it tightly.
3. Beat the cream and cream cheese with sugar and vanilla and the two sachets of whipped cream powder in a blender on high speed.
4. 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.
5. Chill the cheesecake with knotted figs in the fridge (not the freezer) for at least 6 hours.
   Timers: 360 min