‘There are a few varieties of Maltese figs and these in my cheesecake are known as ‘bajtar ta’ San Gwann’ [St John’s Figs] and come to harvest at the end of spring and beginning of summer. This fig does not develop the rich flavor, sweetness or vibrant colours of the other two varieties that ripen later in the summer. The colour is greenish white and although they are delicious, they lack the sweetness to produce a dessert without the use of additional sweetener. If you live on the island, enjoy them when you find them as the season is very short. Summer is here.’
You will need:
For the base
2 teaspoons cold pressed coconut oil
3 tablespoons cocoa powder
2 tablespoons peanut butter
For the filing
500g fresh figs
juice of 1/2 lemon
Stevia [the equivalent of 120g, check the conversion table on your packet]
2 tablespoons cornflour
[21 cm springform dish]
To decorate, an extra 200g of fresh figs and 4 tablespoons of warm maple syrup
Heat the oven to 200C. Melt the coconut oil on low heat and add the chocolate powder.
Use a blender to grind the biscuits and add the peanut butter. Mix all the base ingredients in and bring it to a smooth paste by using a hand blender.
Line the bottom of a springform dish with baking paper. Place the mixture in the tin and press down using a large spoon dipped in water. Place in the freezer to set.
Make the filling by mixing all the ingredients together and blending until you have a smooth paste. Pour the batter over the base of the cheesecake. Bake in the oven for 35 minutes until the mixture sets. Turn off the heat and leave the cheesecake in the oven until it cools down. Place in the fridge overnight preferably. Decorate with quartered fresh figs and leave the skin on. Brush with warm maple syrup just before serving.
Lea’s Good Food Everyday airs on Smash TV everyday and you can follow on facebook
‘Tip:leave the cheesecake to cool slowly in the oven to avoid a cracked surface ‘
Oats by Mornflake at Rimus Group
My figs, lemons and eggs come from Big Fresh in Mosta