Authentic home cooking from Italy, with US measurements. 
Fig Cheesecake with Almonds and Honey
A gluten-free cookie and almond crust filled with a creamy cheese mixture made with ricotta, honey, and fresh figs... absolutely delicious!
Fig Cheesecake with Almonds and Honey
A gluten-free cookie and almond crust filled with a creamy cheese mixture made with ricotta, honey, and fresh figs... absolutely delicious!
Open in Cookpad AppSteps
- 1
Make the crust:
Use a food processor to crush the cookies and almonds together.
- 2
Melt the butter and add it to the crushed cookie mixture.
- 3
Line the bottom and sides of a 9-inch (22 cm) springform pan with parchment paper. Press the cookie mixture firmly into the bottom using a spoon. Chill in the refrigerator for at least 20 minutes to set.
- 4
Soak the gelatin in cold water for 10 minutes.
- 5
Quarter the figs and cook them with the honey for 10-15 minutes, until they are slightly caramelized.
- 6
Squeeze out the gelatin and dissolve it with the warm figs. Let cool slightly.
- 7
In a bowl, combine the ricotta and cream cheese. Beat with a hand mixer until smooth.
- 8
Add the fig mixture and, once combined, gently fold in the whipped cream a little at a time using a spatula.
- 9
Remove the pan from the fridge and fill it with the prepared cream mixture.
- 10
Chill in the refrigerator for at least 4 hours. Before removing from the pan, place it in the freezer briefly to make it easier to peel off the parchment paper. Before serving, decorate with fresh figs, sliced almonds, and a drizzle of honey.
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