Fig Cheesecake

24 August 2015


Hello everyone! For these last days of summer Lucie and I were very excited to put together a recipe with figs in them. Here in Alsace the fig seasons is very very short, and we had arranged everything so that we don’t miss that window of opportunity. Nonetheless we managed to almost miss it. When finally the big baking day arrived, I couldn’t find one fig at my local super market. After expanding my search zone I was able to find four of them, and Lucie on her side found five.

So we sincerely apologize to all people in Strasbourg who were hoping to have some figs this weekend. There were about 9 left and we took them all for our recipe.

Why now this obsession with figs you might ask! Well for the simple reason that is one of the most delicious, most awesome (false)fruits in the world.

How can you not be fascinated by figs when you know that it takes an army of minuscule wasps to polonaise flowers inside. How cool is to eat flowers hidden in a fruity enveloppe. Well some other fig-obsessed out there might know that the enveloppe we see is actually not a fruit but the flowers that it contains. And that is why we call it a false fruit. Each fig is the work of a single wasp, turning the fruit into its private apartments.


So today we will reward the hard work of minuscule wasps, by turning these marvelous and heavenly figs into a delicious cheesecake.



. 75 g pistachios

. 75g dates (pitted)

. 125g hazelnuts

. 1 tablespoon of coconut oil

. 500 g cream cheese

. 200g mascarpone

. 1 tablespoon cream

. 60g sugar

. 5 figs (for the filling)

. 2 g Agar Agar

. some slices of figs (for decoration)

. A few sprigs of rosemary (for decoration)


Crush pistachio, hazelnut and dates using a blender. Add coconut oil and continue mixing until you get a nice firm dough.



Place the mixture into the bottom of your cheesecake pan. Spread well in order to obtain a homogeneous layer.




Reserve in refrigerator for an hour.



Now we can start the filling. In a bowl (anticipate a large one), add the mascarpone, cream cheese and sugar. Then stir in the figs that you have previously mixed.



Mix the Agar Agar powder with the tablespoon of cream and let them boil for 1 min. Then Add them to the cream cheese filling very quickly, and mix.



Remove the pan from the refrigerator and pour over the filling. Then put back in the fridge for about 4 hours.



Your wait will finally be rewarded. Gently unmold your cheesecake. This  is not the time to ruin everything! You can then decorate it with some figs and rosemary as shown in our pictures. If you liked this recipe, let us know in the comments.





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5 Commentaires

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  • Reply Debby Luck-Baker 29 September 2017 at 12:39 PM

    What do I do to the figs before I add to mixture and what size tin do I use please .

    • Reply cosmic tomatoes 5 October 2017 at 8:04 PM

      Hello Debby, Sorry it took me long to reply. I use a 20cm (about 8 inch) tin. As for the figs I quickly blitz them in a food processor (they need to be very ripe).

  • Reply Grilled eggplant toast with fig, feta and sesame sauce 2 October 2017 at 12:02 PM

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