CANDIED FIG, HAZELNUT AND ORANGE CHEESECAKE WITH PORT SAUCE

facebook share image   twitter share image   pinterest share image   E-Mail share image



Candied Fig, Hazelnut and Orange Cheesecake with Port Sauce image

Categories     Cheese     Fruit     Nut     Dessert     Bake     Valentine's Day     Orange     Fig     Port     Winter     Hazelnut     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Serves 12

Number Of Ingredients 24

Figs and Crust
1 1/2 cups tawny Port
1 cup chopped dried Calimyrna figs
6 whole cloves
For Crust
18 vanilla wafer cookies
1 cup hazelnut, toasted (about 5 ounces)
3 tablespoon unsalted butter, melted
Filling
4 8-ounce packages of cream cheese, room temperature
1 1/2 cups plus 3 tablespoons sugar
4 large eggs
1/4 cup Frangelico (hazelnut liqueur)
2 teaspoons vanilla extract
3 teaspoons grated orange peel
1 cup sour cream
1 orange
2 dried figs
10 hazelnuts
Port Sauce
2 cups tawny Port
1/2 cups sugar
1 tablespoon water
2 teaspoons cornstarch

Steps:

  • For figs and crust:
  • Combine Port, figs and cloves in heavy medium saucepan and bring to boil. Reduce heat to medium-low, cover and simmer until figs soften, about 20 minutes. Cool. Discard cloves.
  • For crust:
  • Position rack in center of oven and preheat to 350°F. Combine vanilla wafers and hazelnuts in processor and grind finely. Add butter and process until moist crumbs form. Press crumbs onto bottom and halfway up sides of 9-inch-diameter springform pan with 2 3/4-inch-high sides. Freeze crust 20 minutes. Spread fig mixture onto bottom of crust.
  • For filling:
  • Using electric mixer, beat cream cheese and 1 1/2 cups sugar in large bowl until smooth. Add eggs 1 at a time, beating just until blended after each addition. Mix in liqueur, vanilla and peel. Spoon filling over fig mixture in crust. Gently shake pan to distribute filling.
  • Bake cheesecake until filling is golden around the edges and center moves only slightly when pan is shaken, about 1 hour 5 minutes. Transfer to rack. Press down edges of cake to flatten if necessary. Maintain oven temperature.
  • Combine sour cream and remaining 3 tablespoons sugar in small bowl. Spread mixture evenly over top of cake. Return to oven and bake 10 minutes. Transfer cheesecake to rack. Run small sharp knife around sides of cheesecake. Cool. Refrigerate cake overnight. (Can be prepared 2 days ahead. Keep chilled.
  • Release pan sides from cake; transfer cake to platter. Cut 5 slices from orange. Cut each slice in half. Cut each fig lengthwise into 5 slices. Arrange orange slices, cut side toward center, around top edge of cake. Place fig slice atop each orange slice. Place hazelnuts between orange slices. Serve with sauce.
  • For port sauce:
  • Stir Port and sugar in heavy small saucepan over low heat until sugar dissolves. Increase heat to medium-high and boil until mixture is reduced to 1 cup, about 13 minutes. Mix water and cornstarch in small bowl. Whisk into Port mixture and boil until slightly thickened, stirring constantly, about 1 minute. Cool. (Can be made 2 days ahead. Cover and chill. Bring to room temperature before serving.)

Inoccent Janni
[email protected]

This cheesecake is way too time-consuming to make. I don't think it's worth the effort.


faailo pio
[email protected]

I had some trouble getting the cheesecake to set properly. I'm not sure what I did wrong.


Dhanu jaya
[email protected]

This cheesecake is a bit too sweet for my taste, but it's still very good.


Rashmika Malshan 2
[email protected]

I made this cheesecake for my family and they loved it. It was the perfect dessert for a special occasion.


Emmanuel Ackah
[email protected]

This was my first time making cheesecake and it turned out great! Thanks for the recipe.


Mary Bott
[email protected]

This cheesecake is so easy to make, and it's always a crowd-pleaser. I love the way the flavors all come together.


Opeyemi Miracle
[email protected]

I've made this cheesecake several times and it always turns out perfect. It's my go-to dessert for special occasions.


Travis Wells
[email protected]

This cheesecake is rich and creamy, with a perfect balance of sweetness and tartness. The port sauce is a great addition, adding a touch of elegance to the dish.


Qasim Khoso
[email protected]

I love the combination of flavors in this cheesecake. The candied figs and hazelnuts add a nice crunch, and the orange zest gives it a bright, citrusy flavor.


Vai Mishu015
[email protected]

This cheesecake is a bit time-consuming to make, but it's worth it. The results are stunning and the taste is unforgettable.


Eva Sweet
[email protected]

I'm not a huge fan of cheesecake, but this one changed my mind. The crust was buttery and flaky, and the filling was creamy and flavorful.


Pepunio
[email protected]

I made this cheesecake for a special occasion and it was a huge success. The candied figs, hazelnuts, and oranges all complemented each other perfectly.


Marc Sanchez
[email protected]

This cheesecake was a hit at my last dinner party. The combination of flavors was divine, and the port sauce was the perfect finishing touch.