California Fig Orange Cheesecake Bars with Gingersnap Walnut Crust - California Figs - California Fi
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Cooking tools:
- Fine-mesh sieve
- Mixing bowl
- Refrigerator
- Food processor
- Baking pan
- Oven
- Hand mixer
- Whisk
- Spatula
- Measuring cup
- Measuring spoon
- Cooling rack
- Chef's knife
- Cutting board
- Grater
Ingredients
- Cooking oil spray
- 1 3⁄4 cup gingersnaps (1 cup fine crumbs)
- 1/2 cup chopped walnuts
- 1/8 teaspoon salt
- 3 tablespoons oil, like avocado, canola, or melted virgin coconut oil
- 1 (8-ounce) package light (Neufchatel) cream cheese, softened
- 2 (5.3-oz) containers nonfat plain Greek yogurt (about 1 1/4 cup)
- 1⁄2 cup granulated raw sugar (evaporated cane juice)
- 3 large eggs
- 3 tablespoons unbleached all-purpose flour
- Zest of 1 large orange
- Juice from 1 large orange
- 15 California Dried Figs, stems removed and sliced, cut largest slices in half
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