Description
An exceptionally creamy and elegant honey-sweetened cheesecake baked over a layer of fig preserves and a cardamom-graham crust, topped with fresh figs and pistachios.
Ingredients
Crust:
2 cups graham cracker crumbs
2 tablespoons granulated sugar
½ teaspoon ground cardamom
½ cup unsalted butter, melted
Cheesecake Filling:
2 pounds (four 8-ounce packages) full-fat cream cheese, room temperature
¾ cup full-fat sour cream, room temperature
1¼ cups honey
4 large eggs, room temperature
1 tablespoon orange blossom water
½ cup fig preserves
Topping:
Fresh figs, halved or sliced
Pistachios
Honey
Instructions
1. Preheat oven to 325°F (163°C); combine graham crumbs, sugar, cardamom, and melted butter, then press into a 9-inch springform pan.
2. Spread ½ cup fig preserves evenly over the bottom of the pressed graham crust layer.
3. Beat the cream cheese and sour cream together on medium speed for two minutes until completely smooth and lump-free.
4. Mix in 1¼ cups honey and 1 tablespoon orange blossom water on low speed until fully incorporated.
5. Add eggs one at a time, mixing on the lowest speed just until combined; pour batter into the pan over the preserves.
6. Wrap pan bottom in foil, place in a water bath, and bake for 65-70 minutes until edges are set; cool slowly and chill for 6 hours.
7. Remove springform rim, decorate top with fresh figs and pistachios, and drizzle with extra honey before slicing.
Notes
Ensure all dairy filling ingredients are at room temperature to prevent lumps in your batter. Mix the eggs on the lowest speed to avoid trapping excess air.
- Prep Time: 25 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 480
- Sugar: 38g
- Sodium: 290mg
- Fat: 32g
- Saturated Fat: 32g
- Unsaturated Fat: 32g
- Trans Fat: 32g
- Protein: 7g