It’s Brian’s favorite.
All time favorite – well, maybe.
There are a few things on the “favorites” list, which makes it difficult, since I never make the same thing twice.
(Well, we actually have the SAME meal every Saturday – you can count on on that). Other than Saturday “Stink,” everything else is a new experiment.
While somethings are like “Groundhog Day” in our house (I’m a creature of habit), recipes are an exception.
This one is a renovation of something similar, but even better.
FRESH figs. Yes, fresh figs – they are a rare gem in our part of the world. I search and scan for them daily in the winter, after falling in love in the Greek isles 25 years ago.
Vanilla cheesecake filling, of course.
And, aromatic rosemary – that’s a win no matter what, sweet or savory.
Enjoy!!!
Vanilla Rosemary Fresh Fig Cheesecake
Vanilla Rosemary Fresh Fig Cheesecake
Crust:
2 pkg Pepperidge Farms (about 14 oz.) Bordeaux Cookies, processed into a fine crumb
8 Tbs. butter, chopped into 1″ pieces
1 Tbs. fresh rosemary
Preheat the oven to 425 degrees.
Combine the cookie crumbs with the butter and rosemary. Process until the butter is fully incorporated.
Press into a parchment lined cheesecake pan and bake for about 15 minutes, until fragrant and just beginning to brown.
Remove from the oven and cool.
Vanilla Cheesecake Filling:
16 oz. whole milk ricotta cheese
2 pkg. vanilla instant pudding
6 large eggs
1/4 tsp. sea salt
Reduce the oven temperature to 350 degrees.
In a food processor, whir all filling ingredients together until nice and smooth.
Pour over the cooled crust.
Bake for 30 minutes at 350 degrees.
Reduce the oven temperature to 225 and bake for an additional 30-45 minutes, until cooked through and the center is set.
Cool/chill for several hours, until completely cool and set.
Rosemary Fresh Fig Topping:
1 1/2 cup fresh figs, thinly sliced
1 Tbs. fresh rosemary
Top the cheesecake with layers of fresh figs, sliced, and finely chopped rosemary.
Slice and serve.
Be amazed!
