Fig & Apricot Cheesecake With Port Wine Sauce

Name: Fig & Apricot Cheesecake With Port Wine Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 whole Dried Apricots; 1/4 cups Hot Water; 6 Tablespoons Ground Glucose Biscuits; 1 Tablespoon Ground Almonds; 2 Tablespoons Melted Butter; 1 teaspoon Almond Extract, Divided; 1/2 cups Fresh Ripe Figs Chopped; 1 Tablespoon Honey; 2 teaspoons Dark Rum; 6 ounces, weight Cream Cheese (Room Temperature); 3/8 cups Sugar; 1 whole Egg, Room Temperature; 1/4 cups Mascarpone, Room Temperature; Pinch Of Salt; 2 teaspoons Port Wine Sauce, Warm

Servings: persons

4 whole Dried Apricots
1/4 cups Hot Water
6 Tablespoons Ground Glucose Biscuits
1 Tablespoon Ground Almonds
2 Tablespoons Melted Butter
1 teaspoon Almond Extract, Divided
1/2 cups Fresh Ripe Figs Chopped
1 Tablespoon Honey
2 teaspoons Dark Rum
6 ounces, weight Cream Cheese (Room Temperature)
3/8 cups Sugar
1 whole Egg, Room Temperature
1/4 cups Mascarpone, Room Temperature
Pinch Of Salt
2 teaspoons Port Wine Sauce, Warm

1
Preheat oven to 350 degrees and heat water for the water bath.
2
Soak apricots for about 10 minutes in hot water. Remove and chopped the apricots and the reserve the water.
3
Grind biscuits and almonds to a fine powder and with a fork, mix in the butter and 1/2 teaspoon almond extract until it has a meal-like texture. Press the crust into the base of a springform pan. If you like crusty sides as well, make more of the mixture as needed. Bake the crust for 10 to 15 minutes until it is golden.
4
Meanwhile, mix together the figs (chopped), apricots, honey, rum, and about 3 tablespoons of the apricot water in a small sauce pan. Cook the fruits over low heat till they become very soft and the water reduces to half the original volume. Cool the mixture and puree it.
5
Beat the cream cheese and sugar together until creamy and smooth, about 3 minutes. Add the egg and beat to incorporate. Blend in the mascarpone, remaining 1/2 teaspoon almond extract and salt. Mix in about a third of a cup of the fig-apricot puree.
6
Wrap the springform pan tightly in foil. Spoon the cheesecake batter into the pan until half full. Spread about 2 tablespoons (I eyeballed it) of the fig puree over the batter. Fill the rest of the pan with the remaining cheesecake batter.
7
Place the pan inside a larger ovenproof pan. Pour hot water into the larger pan so it comes up to half the level of the cheesecake filling. Bake for 45 minutes in the water bath until almost done. Turn off the oven and let the cake gradually cool down for an hour inside it so it doesn't crack on top.
8
Remove the pan from the water bath and cool to room temperature on a rack. Refrigerate for at least 6 hours (overnight is better).
9
Before serving, lightly warm the port wine sauce and spoon it over the top of the cheesecake. Garnish with a couple of fig halves and serve.

344

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 4 whole Dried Apricots, 1/4 cups Hot Water, 6 Tablespoons Ground Glucose Biscuits, 1 Tablespoon Ground Almonds, and more.

Yes, Fig & Apricot Cheesecake With Port Wine Sauce falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!