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Ingredients:
Substrate:
– 175 g of integral biscuit
– 90 g butter
Fig puree:
– 250 g of fresh figs
– 50 g of sugar
– 50 ml of water
– 1 vanilla sugar
– 1 bag of gelatin
Cheese cream:
– 400 g of cream cheese
– 300 g of sweet sour cream
– vanilla sugar
Decoration:
– figs
– blueberries
– One cookie
Preparation:
Grind the cake, then mix it with softened butter. Press evenly into the bottom of the cake pan. Refrigerate. Then wash the figs, cut them into pieces and mix with sugar, vanilla sugar and water. Cook until soft, about 10 minutes, then mash them through a sieve to extract as much juice as possible, and to get rid of larger parts. Prepare gelatin according to the instructions from the bag. When dissolved, mix with fig puree. Mix creamy cheese with vanilla sugar and sweet sour cream, then mix to get a thick, uniform cream. Pour the puree, then mix a little more. Pour the cream over the biscuit base and cool all together for at least six hours. Use a thin knife to separate the cheesecake from the hoop. Remove the hoop, decorate the cheesecake with fresh figs, blueberries and chopped biscuits and serve cold. Cheesecake with figs can be stored in the refrigerator for up to three days.
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