adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Fig-Hazelnut Cheesecake with Honey-Bourbon Drizzle
0 Likes
Prep Time:
45 minutes
Cook Time:
60 minutes
Total Time:
735 minutes
Decadent fig and hazelnut cheesecake with vanilla cookie crust, topped with toasted hazelnuts and a honey-bourbon drizzle.
Ingredients:
  • 24 vanilla sandwich cookies with filling
  • 4 tablespoons butter, softened
  • 8 ounces dried figs, roughly chopped, divided
  • 1.5 cups roughly chopped toasted hazelnuts, divided
  • 3 (8 ounce) packages cream cheese, softened
  • 1.5 cups white sugar
  • 1.5 tablespoons all-purpose flour
  • 0.66666668653488 cup sour cream
  • 0.5 cup buttermilk
  • 1 teaspoon hazelnut liqueur
  • 0.25 cup honey
  • 2 tablespoons bourbon
Instructions:
  • Preheat the oven to 285 degrees F (140 degrees C). Line the bottom plate of a 9-inch springform pan with aluminum foil and secure it within the ring. Grease the sides of the pan with butter.
  • Crush vanilla cookies in a food processor to make 2 cups of crumbs. Combine with butter using a fork and press into the pan. Layer half of the figs and 1 cup hazelnuts on top of the crust.
  • In a large bowl, beat cream cheese with an electric mixer on low speed for 5 minutes, scraping the sides. In a separate bowl, sift together sugar and flour, then add to the cream cheese mixture. Mix in sour cream, buttermilk, vanilla extract, and hazelnut liqueur. Add eggs one at a time, mixing on low speed until yolks disappear. Pour batter into the prepared pan.
  • Bake the cheesecake in the preheated oven for 60 minutes without opening the door. Turn off the oven and keep the cheesecake inside with the door closed for an additional 60 minutes to set. After 1 hour, crack open the oven door slightly and leave the cheesecake in the cooling oven for another 30 minutes. Remove the cheesecake from the oven and allow it to cool at room temperature for 60 minutes before serving.
  • Chill the cheesecake in the refrigerator for 1 hour. Gently release the pan clasp and remove the ring without touching the sides of the cake. Freeze the cheesecake, covered or uncovered, for 8 hours to overnight. Thaw at room temperature for 1 hour before serving.
  • Right before serving, warm honey in a microwave-safe bowl and mix in bourbon. Place hazelnuts around the edges and in the center of the cheesecake. Drizzle the honey-bourbon mixture over the top.

Similar Recipes