Fig and Parmesan Cheesecake Recipe

Touch Hearts to Rate
3 votes | 2092 views

Special Equipment: 10-inch springform pan

Prep time:
Cook time:
Servings: 8-10


Cost per serving $2.08 view details


  1. Preheat oven to 350 degrees F.
  2. Sift together the flour and baking powder.
  3. Melt the butter and set aside to cool. Cut a piece of
  4. parchment or wax paper to fit the bottom of a 10-inch springform pan.
  5. Butter the pan bottom, place the paper on top and butter it.
  6. Put the pan in the refrigerator to solidify the butter.
  7. Beat eggs and sugar together until light and fluffy.
  8. Add the milk and beat slowly to incorporate.
  9. Add the cream and beat slowly to incorporate.
  10. Add the grated Parmesan, either by beating slowly or by
  11. taking bowl off mixer and stirring it in gently with a whisk or
  12. spatula. With bowl off mixer, stir in the flour mixture.
  13. Stir in reserved melted butter, vanilla and liqueur.
  14. Remove springform pan from refrigerator and dust the bottom with
  15. flour; shake out excess.
  16. Fill the pan with the batter until it is about halfway up the sides.
  17. Cut the stem end and blossom end off each fig, then cut figs in half horizontally. Press each fig half into the batter, rounded side down.
  18. The batter will ooze slightly over them. Sprinkle generously with
  19. sesame seeds.
  20. Bake until puffy and golden brown, about 1 1/4 to 1 1/2 hours.
  21. Center should be slightly springy to the touch.
  22. Remove from oven and immediately run a thin paring knife around the edge of the cake.
  23. Let the cake sit for half an hour before removing the side of the mold.
  24. The cheesecake is best served warm or at room temperature.
  25. Refrigerating it will dull the taste. It will keep up to
  26. 3 days, at room temperature.
How good does this recipe look to you?
Touch Hearts to Rate

Add Recipe to

Add the recipe to which day?
« Today - Nov 23 »
Today - Nov 23
November 24 - 30
December 1 - 7
December 8 - 14
Please select a day
or Cancel
Loading... Adding to Planner

Nutrition Facts

Amount Per Serving %DV
Serving Size 200g
Recipe makes 8 servings
Calories 491  
Calories from Fat 184 37%
Total Fat 20.95g 26%
Saturated Fat 12.46g 50%
Trans Fat 0.0g  
Cholesterol 106mg 35%
Sodium 848mg 35%
Potassium 259mg 7%
Total Carbs 63.15g 17%
Dietary Fiber 2.4g 8%
Sugars 39.13g 26%
Protein 13.32g 21%



Leave a review or comment