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Ricotta cheesecake with figs and maple syrup

Baked Ricotta Cheese, Fresh Figs and Maple Syrup

Shilpi & Etienne | between2kitchens
Cheesecake recipe with a twist, easy to make, works each time. Can be eaten anytime of the day.
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Prep Time 35 mins
Cook Time 50 mins
Total Time 1 hr 25 mins
Course Cakes, Dessert
Cuisine American
Servings 6 people


  • 250 grams digestive biscuits
  • 125 grams unsalted butter
  • 200 grams cream cheese
  • 200 grams ricotta cheese
  • 100 grams Greek yogurt
  • 100 grams white granulated sugar
  • 1 teaspoon vanilla essence
  • 1 grated lemon rind from a small lemon
  • 2 teaspoon lemon juice
  • 3 medium eggs
  • 6 fresh figs
  • 30 grams pecan nuts
  • tablespoon maple syrup


For the Base

  • Grease a 6cm-deep, 22cm round (base) spring form cake pan. Process biscuits until mixture resembles breadcrumbs. Add melted butter to the crushed biscuits and process again until all combined.
  • Press the mixture over the base and sides of the pan. Refrigerate for at least 20 minutes for the base to set.

For the Cheesecake

  • Preheat the oven to 180°C
  • Mix the cream cheese, ricotta, yogurt, sugar, vanilla essence, lemon rind, lemon juice and eggs with a hand blender to combine.
  • Pour the mixture into prepared pan and spread evenly with a spatula. Bake the cheesecake for 5 minutes at 180°C for a golden brown colour and then reduce the heat to 160° for the remaining 45 minutes.
  • Bake until set. To check insert a wooden skewer in the center of the cake. If there is batter stuck to it then cook a bit longer. Take the cheesecake out of the oven and allow to cool for atleast two hours. Can be stored in the fridge for upto 5 days but i really doubt you will have any leftovers to store!

For the Garnish

  • Wash the figs and cut into four. Decorate the cheesecake with figs and pecan nuts. Finally drizzle some maple syrup and decorate with fresh lavender if available at hand.
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