SERVINGS: 12
CRUST:
•1 cup graham cracker Graham's
•2 TB granulated sugar
•3 TB butter, melted
•1 cup chopped stemmed Figs
CHEESECAKE:
•1-1/2 pounds (three 8-ounce packages) cream cheese
•3/4 cup granulated sugar
•1/4 cup sour cream
•2 teaspoons lemon zest
•1-1/2 teaspoons vanilla extract
•3 large eggs
•1 lemon, thinly sliced (for garnish)
SAUCE:
•1/2 cup water
•1/2 cup honey
•1/3 cup lemon juice
•1-1/2 teaspoons cornstarch mixed with 1 TB water
•1 cup sliced, stemmed CALIFORNIA Figs
1. Adjust oven rack to middle position and preheat oven to 325 degrees.
2. For crust, mix graham cracker crumbs and sugar, stir in butter. Press into bottom of buttered 9-inch springform pan. Bake 8-10 minutes, till edges are golden. Remove from oven and sprinkle evenly with figs.
3. 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 45-55 minutes, until almost set in center. Cool. Chill 4 hours or overnight.
4. For sauce, in small saucepan, combine water, honey and lemon juice. 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.
5. To serve, run thin knife around edge of cheesecake and remove side of pan. Cut into wedges and top each with sauce. Garnish with thin slices of lemon, if desired.
(Source: Spokesman Review•pinch & google+ photo)
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