This creamy, dreamy dessert, marbled with a ramification of fruit on a buttery ginger crust, is divine.
Fig Cheesecake Pie
Makes 1 pie (9 inches)
- 2 mugs (200 grams) gingerbread cookie crumbs
- ¼ cup (55 grams) firmly packed gentle brown sugar
- ½ teaspoon (1.5 grams) kosher salt
- ¼ cup (57 grams) unsalted butter, melted
- 2 (8-ounce) packages (454 grams) cream cheese, softened
- 23 cup (133 grams) granulated sugar
- 1 tablespoon (8 grams) all-purpose flour
- 2 giant eggs (100 grams), room temperature
- ¼ cup (60 grams) bitter cream, room temperature
- 1 teaspoon (4 grams) vanilla extract
- ½ cup (160 grams) preserved figs*, divided
- 1 teaspoon (1 gram) orange zest
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Preheat the oven to 350°F (180°C).
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In a medium bowl, combine collectively the ginger crumbs, brown sugar, and salt. Add melted butter, stirring till mixed. Utilizing the underside of a measuring cup, gently press the crumb combination into the underside and high sides of a 9-inch cake pan.
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Bake till aromatic, about 10 minutes. Let cool utterly on a rack. Scale back oven temperature to 325°F (170°C).
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Within the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese on medium velocity till creamy, stopping to scrape down the edges of the bowl. Add granulated sugar and flour, beating till mixed. Add the eggs, separately, beating effectively after every addition. Scale back mixer velocity to low; Add bitter cream and vanilla, beating till easy. Add ¼ cup (80 grams) of preserves and the orange zest. Pour cream cheese combination over cooled ready crust.
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Pour remaining ¼ cup (80 grams) preserves right into a piping bag; minimize a ½-inch opening within the tip. Gently place preserves over filling as desired. Utilizing a picket toothpick, fastidiously stir the preserves and filling.
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Bake till the sides are agency and barely puffed and an instant-read thermometer inserted within the heart registers a minimum of 155°F (68°C), 40 to 45 minutes. Let cool utterly on a rack. Refrigerate till chilly and set earlier than serving, about 3 hours. Cowl and refrigerate for as much as 3 days.
