Fig Honey Lemon Cheesecake 无花果蜂蜜柠檬芝士蛋糕

Figs are sweet and rich in taste and they are wonderful source in calcium, iron, magnesium, potassium and full of dietary fiber. Fresh figs should be consumed within 2-3 days as they will perish easily once ripened. After eating some of the figs, I quickly used the leftovers to bake this beautiful light and zesty cheesecake. This fig cheesecake blended very well with honey and lemon sauce which I drizzled on top. My family and even my friend also gave their thumbs up for this wonderful dessert!

Fig Honey Lemon Cheesecake

Ingredients: Line and grease a 8 inch round cake pan

100g marie biscuits,crushed
80g melted butter
Crush biscuits with a rolling pin in a zip lock bag until they are like crumbs, then add the butter and mix well. Pressing the biscuit crumbs with your hand at the bottom of the lined cake pan. Put the pan in the fridge to for later use.
Cheese filling

250g cream cheese
20g sugar
65g dairy whipping cream
1/2 tbsp honey
1/2 tsp vanilla extract
3/4 tbsp lemon juice
zest from 1 lemon
3 egg yolks (70g egg)

3 egg whites
35g sugar

Honey Lemon Sauce
70ml water (1/4 cup)
1/2 tbsp honey
1/2 tbsp lemon juice or to taste
2 tsp cornstach + 2 tsp water as thickening

Bring honey lemon sauce ingredients to boil and add cornstarch solution to thicken, stir well. Set aside to cool.

10 fresh figs, top removed, rinse well and wipe dry

Method:

Cut 4 pieces of figs in wedges (1 into quarter) and place in the prepared cake pan.
Cream the cheese and sugar together at low speed. Gradually pour in whipping, beat till smooth at medium speed. Continue beating and add honey, vanilla extract, lemon juice and zest, mix well .
Add egg yolks one at a time and beat until all combined. Transfer cheese mixture to a large bowl.
In another clean bowl, whisk egg whites till foamy. Add sugar in batches and whisk to peak form. Use a rubber spatula to fold egg whites to cheese mixture in 3 batches.
Gently pour cheese mixture into prepared cake pan.
Steam bake at preheated oven at 160 deg C for about 1 hour. It should feel set, but not rigidly so
Remove cheesecake from pan after cooling.
Spread a layer of honey lemon sauce on to cheesecake and chill in the refrigerator for about 5 minutes.
Cut the remaining 6 pieces of figs into wedges (1 into 6). Place fig pieces on top of cake and drizzle honey lemon sauce over it.
Chill cheesecake for several hours before serving.
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无花果蜂蜜柠檬芝士蛋糕

材料：
饼底
准备一个8寸圆形烤盘，傍边抹油，底部铺纸
将饼干放入保鲜袋中，用擀面棍压碎饼干，然后用手把饼干碎与融化牛油抓匀，压入烤盘底部，压平压紧。铺好饼干后，放进冰箱备用。
芝士馅料
250克奶油芝士
20克细糖
65克动物性鲜奶油
1/2汤匙蜂蜜
1/2茶匙香草香精
1/2汤匙柠檬
1粒柠檬皮屑
3个蛋黄（我用70克鸡蛋）
3个蛋白
35克细糖
蜂蜜柠檬酱
70毫升清水（1/4杯）
1/2汤匙蜂蜜
1/2茶匙柠檬汁或适量
2茶匙玉米粉 + 2茶匙水，混合均匀

将蜂蜜柠檬酱煮滚，倒入玉米水，搅至浓稠，待凉。

10个新鲜无花果，去蒂洗净，抹干

做法：
先把4个无花果切成4等分=16分。铺排在烤盘内。
用电动打蛋器以底速度搅打奶油芝士和细糖。慢慢的倒入动物性奶油,用中速度搅打至顺滑。然后加入蜂蜜，香精，柠檬汁和柠檬皮屑搅匀。
加入鸡蛋，一个一个下，搅打至均匀，然后倒入一个大碗里。
再另一个干净大碗，把蛋白打至起泡，细糖分次加入，打致硬性发泡。
蛋白霜分3次拌入奶油芝士糊里，用刮刀翻拌均匀。
然后轻轻的倒入准备好的烤盘内。
用水谷方式烤约60分钟或蛋糕烤到刚刚便硬即可。
蛋糕冷却后脱模。
涂上一层蜂蜜柠檬酱在蛋糕上。放进冰箱冷冻5分钟。
将剩余的6个无花果切瓣（1个切成6瓣）。铺排在蛋糕上，滴上蜂蜜柠檬酱在无花果上即可。
再收进冰箱冷藏数小时便可享用。
**无花果蜂蜜柠檬芝士蛋糕，不只营养价值高，还有柠檬的清爽和蜂蜜的香气。大家都赞好，你们也试试吧！