Fig Cheesecake with Balsamic Caramel Sauce
Top a creamy basic cheesecake with fresh figs and a sweet and tangy Balsamic Caramel sauce for a restaurant-quality dessert. Candied walnuts complete the picture.
Servings: 6 servings
Calories: 356kcal
Ingredients
- 1 recipe Slow Cooker Cheesecake or plain cheesecake recipe of your choice
- 2-3 medium Black Mission figs
Balsamic Caramel Sauce
- ½ cup brown sugar
- ⅓ cup balsamic vinegar
- pinch of sea salt
- 1 tablespoon unsalted butter
- ½ cup whipping cream
Candied Walnuts
- 1 cup unsalted walnut halves or pieces
- ¼ cup white sugar
- 1 tablespoon unsalted butter
- ¼ teaspoon sea salt see notes for seasoning variations
Instructions
Balsamic Carmel Sauce
- Melt brown sugar and balsamic vinegar in a sauce pan over medium heat. Bring to a rolling boil, stirring occasionally. Cook 3-4 minutes after it comes to a boil without stirring.
- Add the cream all at once. Mixture will spit and flare up. Whisk until cream is evenly incorporated and mixture is smooth. Remove from heat and stir in butter and salt.
- Transfer to a glass container and allow to cool to room temperature.
Candied Walnuts
- Prepare a baking sheet with a sheet of parchment paper and set aside.
- Melt butter and sugar in a non-stick pan over medium heat. Stir with a wooden spoon.
- Add the walnuts and the salt and stir to coat the walnuts. Cook another 3 minutes or so, stirring until walnuts are evenly coated and sugar is fully melted.
- Remove skillet from a pour on to the parchment paper.
- Spread the nuts in to one layer with the wooden spoon and separate as much as you can. As nuts cool and the coating gets stiffer take the wooden spoon to break apart any clumps or clusters.
- Nuts can be refrigerated in an airtight container up to 3 weeks or frozen up to 2 months.
Assembly
- Center the chilled heesecake on your serving platter. Cut the figs in to 6 uniform, thin slices. Set aside the smaller slices and ends for another use.
- Pour the Balsamic Caramel over the cheesecake allowing it to drizzle down the sides. (You will have some caramel sauce left over.)
- Postion fig slices evenly around the outside edge of the cheesecake, Mound some candied walnuts in the middle of the cheesecake and distribute remainder evenly aoround the outer perimeter of the cheesecake.
- Keep chilled until ready to serve.
- Cheesecake will keep well a few days in the fridge. It also freezes well, tightly sealed. Allow frozen cheesecake to defrost in the fridge.
Notes
You could serve this with a Tokaj or Sauterne sweet wine, but an Italian Walnut Liqueur would be a classic combination!
Nutrition
Calories: 356kcal | Carbohydrates: 35g | Protein: 4g | Fat: 24g | Saturated Fat: 8g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 37mg | Sodium: 114mg | Potassium: 181mg | Fiber: 2g | Sugar: 31g | Vitamin A: 436IU | Vitamin C: 1mg | Calcium: 58mg | Iron: 1mg