Salty Fig Cheesecake

Total time: 8hr 10m
Preparation Time: 40m

For 8 pieces

Nutritional Information

Contains 545 Kcal, 13g Protein, 36g Carbohydrates, 39g Fat


  • 200 g crackers
  • 1 tbsp. fresh rosemary needles
  • 100 g butter, liquid, left to cool
  • 100 g ricotta cheese
  • 4 eggs
  • 8 tbsp. aceto balsamico with figs
  • 2 tbsp. lemon juice
  • 100 g Roquefort, crushed
  • 1 Organic lemon, a little grated zest and 1/2 tbsp of juice, use 1 teaspoon of grated zest, 2 tbsp of juice
  • salt and pepper to taste
  • 6 dried figs, very finely chopped
  • 2 tbsp. liquid honey
  • a little sea salt
  • 500 g double cream cheese e.g. Philadelphia


  • In a cutter, finely grind the rosemary with the crackers, mix with the butter. Arrange on the based of the prepared tin, press down well with the back of a spoon creating an approx. 4 cm high edge. Leave to chill for approx. 30 mins.
  • Mix together the lemon zest and juice with the remaining ingredients including Roquefort, season. Distribute the cream cheese mix over the base.
  • Bake for approx. 1 hr. in the lower half of an oven preheated to 180°C. Remove from the oven, cool on a cooling rack. Remove from the tin, cover and leave to chill for at least 6 hours.
  • Bring the figs to the boil with the balsamic, honey and lemon juice, simmer over a medium heat until the mixture has thickened. Distribute over the cheesecake while still warm, scatter over the Fleur de Sel and serve.

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