The farmers' market haul from a recent trip
to Riga included a jar of intensely flavoured, buckwheat honey. Dark brown
and heady, it was never destined for toast, but cried out for a creamy
counterbalance. Plump and purple figs at 30p each were too good to ignore
and who can resist honeyed figs? Thus was born the honey, walnut and fig
cheesecake.
6 figs,
2
tblsp orange juice
2
tsp honey
Carefully
make 6 incisions in each fig, without cutting through the base. You want to end up with 6 "petals". Place the
figs into a prospector pan and add the orange juice and honey.
Cover with a lid and cook gently
for around 20 minutes until the figs have gracefully unfurled and there is a
sweet and sticky syrup in the bottom of the pan.
Set aside to cool.
170g plain biscuits, such as
Digestives
80g
walnuts
125g
butter
Crush the biscuits, chop the
walnuts (not too finely) and melt the butter. Mix all three ingredients
together and press into a 10” pie or
flan dish. Place in the fridge while you make the filling.
Pre-heat the oven to 180ºC
300g cream cheese
100g
sour cream
80g
runny honey
3
eggs
30g
ground almonds
Beat the cream cheese and sour cream until smooth. Then add the honey and eggs and mix thoroughly. Stir in the ground almonds.
Pour the mixture over the chilled
biscuit base and place in the oven.
Bake for around 30 minutes, until
the edges are just taking on a little colour and the centre is firm to the
touch.
Allow to cool and then drape the
figs languidly on to the cheesecake and spoon over the syrup.
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