Serves:
6 People
Cooking Time:
60 Minutes
Ingredients
- 1 cup of graham crackers or your favorite cookies
- 1/4 cup of pistachios
- 1/4 cup unsalted butter
- 250g ricotta cheese
- 1/5 cup greek yogurt
- 3tbsp honey
- 2 eggs
- 1 tsp vanilla beans or vanilla extract
- 2 tbsp corn flour
- 4/5 cup whipping cream/ heavy cream
- 4 fresh figs
- Some honey and pistachios for garnish
Instructions
- Preheat the oven to 200°C/392℉. Line the 7 inch round pan with baking paper and set aside.
- Put the graham crackers in a food processor and blend. Add the walnuts and blend together. Then add the melted butter and mix to combine.
- Put the crumbs into the prepared pan and press to make it even. Let it cool in the fridge before using.
- Put the cream cheese in the clean food processor and blend it until creamy. Add the greek yogurt, and mix to combine.
- Mix in the honey, then add the egg and mix again.
- Mix in the vanilla beans and corn flour, add whipping cream then mix until it gets completely incorporated.
- Pour cheesecake mixture over prepared crust and place on a baking tray. Pour hot water in the tray and bake it in the preheated oven for 15 min. Then turn down to 160℃/320℉, bake it for another 40 min. Let it cool in the fridge.
- Once it is cooled, remove from the pan and place on a plate. Arrange fresh fig slices over the cheesecake. Sprinkle with walnuts and a drizzle of honey.
