Fig Rosemary Delight Cheesecake
Lemon Bar Base
Ingredients:
- 1 ½ cups graham cracker crumbs
- ⅓ cup melted unsalted butter
- ¼ cup granulated sugar
- Zest of 1 lemon
Instructions:
1. Preheat the oven to 350°F (175°C).
2. In a mixing bowl, combine graham cracker crumbs, melted butter, granulated sugar, and lemon zest.
3. Press the mixture evenly onto the bottom of a 9-inch springform pan.
4. Bake the crust for 10 minutes, then remove from the oven and set aside to cool.
Rosemary & Fig Filling
Ingredients:
- 16 oz Norman's Kosher Cholov Yisroel Cream Cheese
- ½ cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 2 tbsp all-purpose flour
- 1 tbsp fresh rosemary, finely chopped
- ½ cup fig preserves
Instructions:
1. Preheat the oven to 325°F (165°C).
2. In a large mixing bowl, beat Norman's Kosher Cholov Yisroel Cream Cheese and sugar until smooth and creamy.
3. Add eggs one at a time, beating well after each addition.
4. Mix in vanilla extract, all-purpose flour, and chopped rosemary until well combined.
5. Pour half of the cream cheese mixture over the cooled lemon bar base.
6. Spoon dollops of fig preserves over the cream cheese mixture. Swirl gently with a knife to create a marbled effect.
7. Pour the remaining cream cheese mixture over the fig layer.
8. Bake for 45-50 minutes or until the center is set and the edges are slightly golden.
9. Remove from the oven and cool completely before refrigerating for at least 4 hours or overnight.
Peach & Mango Topping
Ingredients:
- 2 peaches, sliced
- 1 mango, diced
- 2 tbsp honey
- 1 tbsp lemon juice
Instructions:
1. In a bowl, combine sliced peaches, diced mango, honey, and lemon juice.
2. Toss gently to coat the fruits with the honey-lemon mixture.
3. Refrigerate the topping until ready to serve.
Assembly:
1. Once the cheesecake is completely chilled, remove the springform pan sides.
2. Top the cheesecake with the Peach & Mango topping just before serving.
3. Slice and enjoy the Fig Rosemary Delight Cheesecake!
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