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Friday 30 October 2026 13:45:36 GMT
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Fig & Raspberry Cheesecake 🍰 Creamy baked cheesecake with a Biscoff crust, raspberry jelly topping, fresh figs & pistachios.✨ 📖Ingredients: Biscoff Crust * 250g (2½ cups) Biscoff biscuits, crushed * 70g (⅓ cup) unsalted butter, melted Cheesecake Filling * 340g (1½ cups) cream cheese, softened * 120g (½ cup) plain Greek yogurt or sour cream * 100g (½ cup) granulated sugar * 60g (3 tbsp) condensed milk * 2 large eggs * 5ml (1 tsp) vanilla extract * 8g (1 tbsp) vanilla powder, optional * 60ml (¼ cup) heavy cream * 30g (¼ cup) all-purpose flour * 1.5g (¼ tsp) salt Raspberry Jelly * 160g (1⅓ cups) frozen raspberries * 35ml (2 tbsp + 1 tsp) cold water * 7g (2¼ tsp) powdered gelatine * 60g Sugar, (or to taste) To decorate * Fresh figs * Pistachios Method: 1. Crust: Preheat oven to 180°C (350°F). Line a 9-inch springform pan. Mix Biscoff crumbs with melted butter, press into the base and bake for 10 minutes. Cool completely. 2. Filling: Beat cream cheese until smooth. Add all remaining filling ingredients and mix until smooth and well combined. 3. Bake: Wrap the pan in foil. Pour in the filling and place in a larger dish. Add hot water halfway up the sides. Bake at 160°C (320°F) for 50–60 minutes. 4. Turn the oven off and leave the cheesecake inside for 1 hour with the door closed. Chill for at least 3 hours or overnight. 5. Raspberry jelly: Bloom gelatine in cold water for 5 minutes. Simmer raspberries with sugar, then strain out the seeds. 6. Warm the raspberry mixture, stir in the gelatine until dissolved, then pour over the chilled cheesecake. 7. Chill until set, then decorate with fresh figs and pistachios. #raspberrycheesecake #figcheesecake #cheesecake #baking #desserts
Fig & Raspberry Cheesecake 🍰 Creamy baked cheesecake with a Biscoff crust, raspberry jelly topping, fresh figs & pistachios.✨ 📖Ingredients: Biscoff Crust * 250g (2½ cups) Biscoff biscuits, crushed * 70g (⅓ cup) unsalted butter, melted Cheesecake Filling * 340g (1½ cups) cream cheese, softened * 120g (½ cup) plain Greek yogurt or sour cream * 100g (½ cup) granulated sugar * 60g (3 tbsp) condensed milk * 2 large eggs * 5ml (1 tsp) vanilla extract * 8g (1 tbsp) vanilla powder, optional * 60ml (¼ cup) heavy cream * 30g (¼ cup) all-purpose flour * 1.5g (¼ tsp) salt Raspberry Jelly * 160g (1⅓ cups) frozen raspberries * 35ml (2 tbsp + 1 tsp) cold water * 7g (2¼ tsp) powdered gelatine * 60g Sugar, (or to taste) To decorate * Fresh figs * Pistachios Method: 1. Crust: Preheat oven to 180°C (350°F). Line a 9-inch springform pan. Mix Biscoff crumbs with melted butter, press into the base and bake for 10 minutes. Cool completely. 2. Filling: Beat cream cheese until smooth. Add all remaining filling ingredients and mix until smooth and well combined. 3. Bake: Wrap the pan in foil. Pour in the filling and place in a larger dish. Add hot water halfway up the sides. Bake at 160°C (320°F) for 50–60 minutes. 4. Turn the oven off and leave the cheesecake inside for 1 hour with the door closed. Chill for at least 3 hours or overnight. 5. Raspberry jelly: Bloom gelatine in cold water for 5 minutes. Simmer raspberries with sugar, then strain out the seeds. 6. Warm the raspberry mixture, stir in the gelatine until dissolved, then pour over the chilled cheesecake. 7. Chill until set, then decorate with fresh figs and pistachios. #raspberrycheesecake #figcheesecake #cheesecake #baking #desserts

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