Fig Leaf Basque Cheesecake

ingredients

for fig leaf syrup

• 1 cup water
• 1/2 cup sugar
• 1 cup honey
• 5 fig leaves, dried

for cheescake

• 100g (canned) coconut milk
• 350g heavy creme
• 3 cardamom pods
• 8 fig leaves, dried
• 905g creme cheese
• 120g crème fraîshe
• 6 tbsp honey (optional: sub for fig leaf syrup)
• 150g sugar
• 5 duck eggs
• 1 tsp vanilla
• 50g all-purpose flour
• 1 tsp salt

notes

this goes well w/ the passionfruit curd and meringue from my recipe Passionfruit Meringue Pie

directions

for syrup (optional):

combine water and sugar in small pot, bring to boil

add in honey and fig leaves, simmer on low for 20 minutes

put into jar and cool in fridge

for cheesecake:

preheat oven 400 F

find a 9 inch springform pan (10 inch will work, but result in a less custardy center) and some parchment paper

pop springform pan base in oven to heat briefly, coat in butter, then add parchment paper to 2 inches above the pan

toast cardamom seeds, grind with dried fig leaves, then infuse in creme, coconut milk on very low heat. if you have fig leaves in your fig syrup, remove and infuse as well.

whisk creme cheese and sugar together (i do all this in a stand mixer)

add in crème fraîshe, honey (or fig syrup), and vanilla

add in duck eggs one at a time, whisking well after each addition

add in flour and salt, whisk till smooth

strain infused creme mixture, slowly add to cheesecake batter, whisking to combine

pour into greased 9 inch springform pan, bake for 50-60 minutes till top is dark brown and center is still jiggly

final combination:

let cheesecake cool completely, then remove from springform pan

serve and enjoy!