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Honey Orange Cheesecake with Figs and Rosemary Almond Crust Recipe

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3.8 from 151 reviews

This Honey Orange Cheesecake with Figs and Rosemary Almond Crust is a creamy, tangy, almost no-bake cheesecake that is incredibly easy to prepare. The crust requires just a quick 10-minute bake, while the filling sets in the refrigerator overnight. Crowned with jewel-toned figs, a drizzle of honey, and fragrant rosemary, this dessert is both elegant and effortless, perfect for impressing guests or enjoying a gourmet treat at home.

  • Total Time: 12 hours 30 minutes
  • Yield: 12 servings

Ingredients

Crust

  • 1 cup sliced almonds, lightly toasted
  • 1 cup graham cracker crumbs (7 full rectangular sheets)
  • 1 tablespoon fresh rosemary, finely chopped (reserve a bit unchopped for garnish)
  • ¼ cup brown sugar
  • 5 tablespoons unsalted butter, melted

Filling

  • 32 oz cream cheese (four 8 oz containers)
  • ⅓ cup honey, plus more for decoration
  • ¼ cup granulated sugar
  • 1 cup heavy cream, divided
  • 2 tablespoons freshly squeezed lemon juice
  • ½ teaspoon orange extract (or more to taste)
  • 1 teaspoon gelatin
  • 5 - 10 figs, for decoration

Instructions

  1. Prepare the crust: Preheat your oven to 350°F (175°C). Melt the butter. In a food processor, combine the toasted almonds, graham cracker crumbs, finely chopped rosemary, brown sugar, and melted butter. Blend until the mixture is finely ground and well combined. Press the crust mixture firmly into the base of a springform pan. Bake the crust for 10 minutes until set, then remove and let cool completely.
  2. Mix the cream cheese filling: Using an electric mixer fitted with the paddle attachment, beat the cream cheese, honey, and granulated sugar on medium speed until smooth. Scrape down the bowl sides several times to ensure even mixing. Add the lemon juice, orange extract, and half of the heavy cream (½ cup). Start mixing on low speed to avoid splashing, then increase to medium until fully blended. Scrape the bowl again to mix thoroughly.
  3. Dissolve the gelatin: In a small saucepan, pour 1 tablespoon of water and sprinkle the gelatin over it. Let it absorb for 5 minutes. Place the saucepan on low heat and whisk continuously until the gelatin completely dissolves, taking care not to let it boil or bubble. Remove from heat and gradually whisk in the remaining ½ cup of heavy cream until fully incorporated.
  4. Combine gelatin mixture with filling: With the mixer on low speed, slowly add the warm gelatin and cream mixture to the cream cheese filling. Scrape the bowl several times to ensure everything is well blended. Then beat on medium speed until the filling becomes fluffy.
  5. Assemble and chill: Pour the cream cheese filling evenly over the cooled crust in the springform pan. Smooth the top with an offset spatula. Cover the cheesecake carefully with plastic wrap and refrigerate overnight (at least 12 hours) to fully set.
  6. Serve and garnish: When ready to serve, run a thin, sharp knife around the inside edge of the pan to loosen the cheesecake and prevent sticking. Unclip the springform and lift off the sides carefully. For a polished look, dip a knife or offset spatula in hot water, dry it, and gently smooth the edges of the cheesecake. Cut figs into halves or quarters depending on size, arrange on top of the cheesecake, drizzle additional honey over, and garnish with reserved rosemary sprigs.

Notes

  • You can choose to press the crust only on the base of the pan or up the sides for a thinner crust; both are acceptable depending on your preference.
  • When dissolving gelatin, avoid boiling to maintain its setting properties.
  • For a smoother edge when serving, hot water-dipped utensils make cleanup easier and presentation neater.
  • Refrigerate the cheesecake overnight to ensure optimal setting and texture.
  • Author: Amelia
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://recipesvibe.com/honey-orange-cheesecake-with-figs-and-rosemary-almond-crust-recipe/