Fig cheesecake is a quick and easy no-bake cheesecake. A heavenly decadent cheesecake, that melts in your mouth. A perfect dessert to serve when entertaining as it can be made up to two days ahead and stored in the fridge.
Nuts crumble crust:
Fig, Lemon & Honey Sauce:
Adjust oven rack to middle position and preheat oven to 325°. For crust, mix graham cracker crumbs and walnuts; stir in honey. Press into bottom of buttered 9-inch springform pan. Bake 8 to 10 minutes, till edges are golden.
For cheesecake, beat cream cheese with electric mixer on medium-low speed until smooth, scraping bowl as needed. Gradually beat in sugar, then sour cream, zest and vanilla. Beat in eggs, one at a time. Scrap filling into pan over figs. Bake on middle rack for 45 to 55 minutes, until almost set in center. Cool. Chill 4 hours or overnight.
For sauce, combine water, honey, lemon juice and figs in small saucepan. Stir over medium heat until mixture comes to a simmer. Add cornstarch solution and stir for a few seconds, until thickened. Remove from heat and stir in figs. Cool. Chill until serving time. To serve, run thin knife around edge of cheesecake and remove side of pan. Cut into wedges and top each with sauce.