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Bruleed orange & fig cheesecake
Bruleed orange & fig cheesecake
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Prep Time:
45 minutes
Cook Time:
60 minutes
Total Time:
105 minutes
Indulgent orange, apple, and fig cheesecake with a hint of torch-kissed sweetness. Chill for 5 1/2 hours before serving.
Ingredients:
  • 160g Arnott’s Milk Coffee biscuits, halved
  • 100g natural almonds, roasted
  • 70g unsalted butter, melted, plus extra, to grease
  • 55g (1/4 cup) caster sugar
  • Apple topping, to serve (optional : see Notes)
  • 300g dried figs, stems discarded, halved
  • 250ml (1 cup) freshly squeezed orange juice
  • 220g (1 cup) caster sugar
  • 750g full-fat cream cheese, softened
  • 180g Greek Style Yoghurt
  • 5 eggs
  • 250ml (1 cup) pouring cream
  • 4.40 gm vanilla extract
Instructions:
  • Create a luscious fig filling by combining figs, orange juice, and 110g (1/2 cup) sugar in a small saucepan. Simmer over medium heat for 20 minutes until figs are softened and the liquid turns into a golden syrup. Blend the hot fig mixture in a food processor until smooth. Let it cool for 10 minutes before using.
  • First, blitz the biscuits in a food processor until they resemble coarse crumbs. Next, add the nuts and pulse until they are roughly chopped. Then, add the butter and blend until everything is well combined. Grease a 26cm springform pan with additional butter and dust with flour. Press the biscuit mixture firmly over the base and refrigerate until ready to use.
  • Preheat the oven to 200C. For the filling, use an electric mixer to blend cream cheese and yogurt on low speed for 5 minutes until smooth, remembering to scrape down the sides of the bowl. Then add 110g (1/2 cup) sugar and mix until just combined. Add eggs one at a time, mixing well after each addition. Mix in fig paste. Whisk in cream and vanilla using a hand whisk until fully combined.
  • Spread the filling evenly over the base and bake for 10 minutes. Lower the oven temperature to 150C and continue baking for 30 minutes, or until the edges are set and the center jiggles slightly when shaken. Turn off the oven and let the cake cool inside with the door slightly open using a wooden spoon for 1 1/2 hours. Once cool, refrigerate the cake for at least 4 hours until chilled.
  • Sprinkle sugar all over the cake. Caramelize the sugar with a kitchen blowtorch, moving the flame gracefully back and forth until melted and golden. Enjoy with apple topping, if desired.

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