Ingredients with Measurements:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1/2 cup fig preserves
- 1/2 cup heavy cream
- 1/2 cup all-purpose flour
- 1/2 tsp salt
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
Special equipment needed:
- 9-inch springform pan
- Electric mixer
- Mixing bowls
- Spatula
- Food processor (optional)
Step-by-step instructions:
1. Preheat the oven to 325°F.
2. In a mixing bowl, combine the graham cracker crumbs, 1/4 cup granulated sugar, and melted butter. Mix well until the crumbs are moistened.
3. Press the mixture onto the bottom of a 9-inch springform pan. Bake for 10 minutes or until lightly browned. Remove from the oven and let cool.
4. In a large mixing bowl, beat the cream cheese and 1 cup granulated sugar until smooth.
5. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
6. In a separate bowl, mix together the fig preserves and heavy cream. Add this mixture to the cream cheese mixture and beat until well combined.
7. In another bowl, whisk together the flour, salt, cinnamon, and nutmeg. Add this mixture to the cream cheese mixture and beat until smooth.
8. Pour the mixture over the cooled crust and smooth the top with a spatula.
9. Bake for 50-60 minutes or until the cheesecake is set and the edges are lightly browned.
10. Remove from the oven and let cool to room temperature. Chill in the refrigerator for at least 2 hours before serving.
Time:
Preparation time: 20 minutes
Cooking time: 60 minutes
Temperature:
Preheat the oven to 325°F.
Serving size:
This recipe makes 8-10 servings.
Nutritional information:
Calories: 540
Fat: 38g
Saturated Fat: 22g
Cholesterol: 180mg
Sodium: 380mg
Carbohydrates: 45g
Fiber: 1g
Sugar: 33g
Protein: 8g
Substitutions for ingredients:
- You can use digestive biscuits instead of graham crackers.
- Any fruit preserves can be used instead of fig preserves.
- You can use a gluten-free flour blend instead of all-purpose flour.
Variations:
- You can add chopped nuts or dried fruits to the crust.
- You can add a layer of caramel or chocolate sauce on top of the cheesecake.
- You can use different spices such as ginger or cardamom.
Tips and tricks:
- Make sure the cream cheese is softened before using it.
- Use a food processor to make the graham cracker crumbs if you don't have pre-made crumbs.
- Don't overmix the batter as it can cause the cheesecake to crack.
- Use a water bath to prevent the cheesecake from cracking.
Storage instructions:
Store the cheesecake in the refrigerator for up to 5 days.
Reheating instructions:
Let the cheesecake come to room temperature before serving.
Presentation ideas:
Serve the cheesecake on a cake stand or plate. Drizzle with caramel or chocolate sauce and sprinkle with chopped nuts or dried fruits.
Garnishes:
Chopped nuts, dried fruits, caramel or chocolate sauce.
Pairings:
Serve with a cup of coffee or tea.
Suggested side dishes:
Fresh fruit salad or whipped cream.
Troubleshooting advice:
- If the cheesecake cracks, it's still edible but you can cover it with whipped cream or fruit to hide the cracks.
- If the cheesecake is undercooked, bake it for a few more minutes until it's set.
Food safety advice:
Make sure all ingredients are fresh and properly stored.
Food history:
Figgy duff is a traditional Newfoundland pudding made with raisins and molasses. This recipe combines the flavors of figgy duff with cheesecake.
Flavor profiles:
Sweet, creamy, and slightly spiced.
Serving suggestions:
Serve as a dessert after dinner or at a party.
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