Fig cheesecake with lemon honey fig sauce - www.scliving.coop
Either fresh or dried figs can be used for this fig cheesecake, topped with a lemon honey fig sauce.
Keywords
- Belinda Smith-Sullivan
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Ingredients
- 1 ¾ cup graham cracker crumbs
- 4 tablespoons unsalted butter, melted
- 2 tablespoons sugar
- 1 cup dried figs, stemmed and chopped
- 24 ounces cream cheese, room temperature
- 1 cup sugar
- 4 large eggs, room temperature
- 1 teaspoon grated lemon zest
- 1 tablespoon lemon juice, fresh squeezed
- 2 teaspoons vanilla extract
- ½ cup water
- ½ cup honey
- 1/3 cup lemon juice, fresh squeezed
- 2 teaspoons arrowroot or cornstarch mixed with 1 teaspoon water
- 1 ½ cup dried figs, stemmed and quartered or sliced
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