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Honey Orange Cheesecake with Figs

Irresistible Honey Orange Cheesecake with Figs Recipe

This Honey Orange Cheesecake with Figs is a delicious dessert that combines sweet honey, tangy orange, and a unique rosemary almond crust.
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Prep Time 20 minutes
Cook Time 1 hour
Chilling Time 4 hours
Total Time 5 hours 20 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 2 cups Almond Flour substitute with gluten-free flour for a lighter touch
  • 1/3 cup Granulated Sugar coconut sugar offers a less refined alternative
  • 1 teaspoon Dried Rosemary fresh rosemary delivers a more potent flavor
  • 1/4 teaspoon Salt just a pinch goes a long way!
  • 1/2 cup Melted Butter coconut oil serves as a dairy-free swap
  • 1 large Egg White try flaxseed meal as a substitute for vegan option
For the Filling
  • 16 oz Cream Cheese vegan cream cheese works well for non-dairy
  • 1/2 cup Honey maple syrup can serve as a vegan alternative
  • 1/2 cup Sour Cream Greek yogurt can be a lower-fat substitute
  • 2 tablespoons Orange Zest fresh zest and juice make a noticeable difference in taste
  • 1/4 cup Orange Juice
  • 1 teaspoon Vanilla Extract can be omitted if using flavored cream cheese
For the Topping
  • 6 pieces Fresh Figs swap with seasonal berries for a different twist
  • 1 tablespoon Balsamic Vinegar optional for a sophisticated acidity

Equipment

  • 9-inch springform pan
  • mixing bowls
  • Hand mixer

Method
 

Step-by-Step Instructions for Honey Orange Cheesecake with Figs
  1. Preheat the oven to 350°F (175°C). Gather a 9-inch springform pan.
  2. In a medium bowl, combine almond flour, granulated sugar, dried rosemary, and a pinch of salt. Stir in melted butter and egg white until the mixture resembles wet sand.
  3. Transfer the mixture into the springform pan and press evenly into the bottom and slightly up the sides. Bake for 10 to 12 minutes until golden brown and fragrant.
  4. Beat the cream cheese until smooth. Gradually mix in honey, sugar, and eggs one at a time. Fold in sour cream, orange zest, vanilla extract, and juice until well combined.
  5. Pour the cheesecake filling over the crust. Lower oven temperature to 325°F (160°C) and bake for 45 to 50 minutes.
  6. Turn off the oven and crack the door open. Let the cheesecake cool in the oven for an hour, then at room temperature before refrigerating for at least 4 hours.
  7. Slice fresh figs and toss them with honey. Optionally add balsamic vinegar and let it sit for 10-15 minutes.
  8. Remove cheesecake from springform pan, top with the figs, and garnish with rosemary before serving chilled.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 30gProtein: 6gFat: 24gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 80mgSodium: 200mgPotassium: 150mgFiber: 2gSugar: 18gVitamin A: 600IUCalcium: 50mgIron: 0.5mg

Notes

This cheesecake can be prepared up to two days in advance for stress-free entertaining.

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