Healthy Fig Cheesecake

I am ever on the lookout for a healthy dessert option and this cheesecake recipe is a winner. Calories are saved by using half fat creme fraiche and low-fat soft cheese, although it still uses a butter-biscuit base, just because it is so delicious. You could use oats or granola for the base but to me that’s veering into breakfast territory and you still have to have some kind of a treat from time to time.

The sweetness comes from fig jam mixed into the filling but really any jam or fruit purée would work, giving endless possibilities for this one base recipe. I also used some agave nectar mixed into the base and filling to get the sugar down even more but honey would be a more than acceptable substitute.

Serve with a few figs and a good sprinkle of pistachios for a bit of extra texture and crunch. I used Lotus Biscoff biscuits for the base – and why not – but plain digestives would work well, or try your favourite biccy in there and see what happens.

Enjoy!

Print Recipe

(1 votes, average: 5.00 out of 5)

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Serves: 6

Prep Time: 30 minutes – Cooking Time: 3 hours

Ingredients

• 50g butter
• 2 tablespoons agave nectar
• 200g biscuits
• 350g soft cheese, low fat
• 200ml half fat creme fraiche
• 50g castor sugar
• 2 eggs
• 40g plain flour
• 4 tablespoons fig jam
• Zest and juice of 1 lemon
• 1 teaspoon cornflour

Instructions

1

Melt the butter and mix in the agave nectar (or honey)

2

Blitz the biscuits using a food processor until they are powdered. Mix the butter with the biscuits until they are evenly coated.

3

Grease and line a springform cheesecake tin. Spread the biscuit mix evenly across the base and leave to chill.

4

Using an electric whisk, mix the soft cheese with the sugar. Add the creme fraiche and mix further before adding the eggs one at a time.

5

Add the flour, the cornflour, lemon zest and mix well.

6

Finally, stir in the fig jam and the lemon juice.

7

Pour the mix into the base and bake for 1 hour in a preheated oven at 120 degrees.

8

Allow too cool and chill until needed.

9

Serve with some fresh figs and chopped pistachios.