Baked Fig Ricotta Cheesecake (gluten free)

fig cheese cake illumina media.jpg
Baked fig cheesecake, photo Illumina Media [the tart in this photo was baked during a live tv show]

‘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.’ 

The beauty of the island from the fields of Ghajn Tuffieha.  One of the first signs that summer is really here, ripe, juicy, luscious figs ready to harvest

You will need:

For the base
120g oatcakes
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
500g ricotta
200g mascarpone
200g yoghurt
4 eggs
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.

‘Tip:leave the cheesecake to cool slowly in the oven to avoid a cracked surface ‘

Bajtar ta San Gwann (Breba Maltese Figs).jpg
Bajtar ta San Gwann [Maltese Breba Figs] in season around late May/beginning of June  [Photo Illumina Media, this photo was taken during a live tv show]
Lea’s Good Food Everyday airs on Smash TV everyday and you can follow on facebook

fig cheesecake shine
Baked Fig Cheesecake #glutenfree Photo Marconia Schembri during a live tv show

Oats by Mornflake at Rimus Group

My figs, lemons and eggs come from Big Fresh in Mosta

2 responses to “Baked Fig Ricotta Cheesecake (gluten free)”

  1. Looks great! I just posted a new post, check it out!

    1. thanks 🙂 will do 🙂

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