Fresh Fig and Honey Cheesecake


Stop the presses and get thyself to the store for the best summer has to offer. I snatched some up at my local grocer doing my best Gollum impression, clutching the box to my chest while muttering “my precious” as I skittered around the isles getting the rest of my shopping done.

I’m not as strange as I make myself sound, honest. I’m normal. Mostly. Well, as normal as anyone is I suppose.

The super nice thing about this cheesecake is it’s only about an inch high and delightfully airy, which as far as cheesecakes go means it’s not super rich (which I for one enjoy because I don’t feel AS guilty when indulging) – a perfect dessert to enjoy during the tail end of the summer heat. As far as making cheesecakes go, this recipe is deliriously easy to make (the most complicated thing about this recipe is judging what a slight wiggle is when it’s time to take it out of the oven).

If you’d like to try your hand at a traditional cheesecake (be forewarned it will weigh a tonne) that uses a spring form pan, may I suggest this yummy lemon-rhubarb version?

SIDEBAR: did you hear – no, really: DID YOU HEAR? There are new and awesome Wonder Woman Funkos coming our way this fall and I for one cannot contain my glee because there is an ETTA WEILDING GOD-KILLER AND THE SHIELD AND I NEED IT.

Fresh Fig & Honey Cheesecake


for the crust:
½ cup walnuts
1 cup cinnamon graham cracker crumbs
¼ cup sugar
6 tablespoons butter, melted

for the honey cheesecake:
5 oz cream cheese, room temperature
5oz mascarpone, room temperature
2 eggs, room temperature
1/4 cup forest honey (Langenese or another German forest honey)
2 teaspoons vanilla
½ teaspoon salt

6 fresh figs, sliced thin lengthwise (wait to slice until the very end)
1 TBSP honey + 1 TBSP water for glazing (optional)


Preheat the oven to 325F and line a 9×9 pan with parchment paper (use two sheets overlapping).

In a food processor pulse walnuts, graham cracker crumbs, and sugar together until the mixture resembles course sand. Add in melted butter and pulse until combined. Press crust firmly and evenly into the pan. Set to the side.

In a mixer whip cream cheese, mascarpone, and eggs until light and fluffy. Add honey, salt, and vanilla and mix until fully incorporated. Pour mixture over prepared crust.

Place pan in the oven and bake for 45-50 minutes. The top of the cheesecake will be a dark golden color (due to the honey) and should have a slight wiggle when done.815untitled

Let cool in a, cooling but, off oven (this will help with fall and cracking) for four hours or until room temp.

Slice fresh figs and layer over the top. Mix 1 TBSP water with 1 TBSP honey and microwave for 30 second until honey has melted. Gently brush over the figs. Slice and serve.

Store any leftovers in an airtight container in the refrigerator.

Do you get excited when figs are in season too? What is your favorite way to eat them?


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