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| Fig-Hazelnut Cheesecake with Honey-Bourbon Drizzle |
"If you are searching out a decadent dessert, this could be the one for you. This fig and hazelnut cheesecake has a vanilla cookie crust and is topped with toasted hazelnuts and a honey-bourbon drizzle."
Ingredients :
- 24 vanilla sandwich cookies with filling
- 4 tablespoons butter, softened
- eight oz dried figs, more or less chopped, divided
- 1 1/2 cups more or less chopped toasted hazelnuts, divided
- three (eight ounce) applications cream cheese, softened
- 1 half cups white sugar
- 1 half tablespoons all-reason flour
- 2/3 cup bitter cream
- half cup buttermilk
- 1 teaspoon vanilla extract
- 1 teaspoon hazelnut liqueur
- four eggs
- 1/4 cup honey
- 2 tablespoons bourbon
Instructions :
| Prep : 45M | Cook : 12M | Ready in : 12H15M |
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- Preheat the oven to 285 tiers F (a hundred and forty levels C). Cover the bottom plate of a nine-inch springform pan with aluminum foil and snap plate into the hoop. Coat the perimeters of the pan with butter.
- Process vanilla cookies in a meals processor to yield 2 cups of crumbs. Transfer to a bowl and upload butter; use a fork to combo. Press crumb aggregate into the bottom of the pan. Top crust with half the figs and 1 cup hazelnuts.
- Place cream cheese in a big bowl and beat the usage of an electric powered mixer on low speed for 5 mins, scraping the sides of the bowl. Sift sugar and flour together in a bowl and upload to the cream cheese combination. Add sour cream, buttermilk, vanilla extract, and hazelnut liqueur, beating very well. Add eggs 1 at a time and blend on low speed till yolks disappear. Pour batter into the prepared pan.
- Bake inside the preheated oven for 60 minutes without starting the oven door. Turn off oven and depart cheesecake inner with door closed for 60 minutes extra, allowing residual warmth to set the cheesecake. Open oven door slightly at 1 hour and depart cheesecake within the cooling oven for any other 30 minutes. Remove cheesecake from oven and let cool at room temperature for 60 minutes more.
- Refrigerate cheesecake for 1 hour. Unhook pan clasp and slowly take away ring, ensuring no longer to touch the sides of the cake. Place cheesecake within the freezer, protected or uncovered, eight hours to overnight. Remove from freezer 1 hour before serving.
- Prepare the topping simply earlier than serving: Place honey in a microwave-secure bowl and heat slightly. Stir in bourbon. Arrange hazelnuts round area and inside the middle of cheesecake. Drizzle honey-bourbon combination on top.
Notes :
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