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Fresh & Cream Cheese

Baked Mascarpone Cheesecake with Drunken Figs and Toasted Almonds


  • 500g South Cape Mascarpone
  • 250g gingernut biscuits, broken
  • 100g unsalted butter, melted
  • 1 cup castor sugar
  • zest and juice of 1 lemon
  • 2 teaspoons vanilla essence
  • ¼ cup plain flour
  • ½ cup cream
  • 4 eggs, lightly beaten
  • ½ cup port
  • ¼ cup brown sugar
  • 8 large fresh figs, cut into quarters
  • 2 tablespoons toasted flaked or slivered almonds
  • cream or yogurt, for serving

Blend biscuits to a fine crumb in a food processor and mix in butter. Press firmly into the base of a buttered and lined 20cm springform tin and refrigerate. Whisk mascarpone, sugar, lemon zest and vanilla together until smooth. Fold in flour, eggs, cream and lemon juice until just combined. Pour into tin and bake at 160°C for 1 hour until golden. The centre will be a little wobbly. Run a flat knife around the edge of the cheesecake, to prevent it from cracking, and allow to cool. Refrigerate for 4 hours or overnight until chilled and firm. Meanwhile, heat port and brown sugar until dissolved then boil until reduced by half and pour over figs. Allow to stand for 1 hour. Serve chilled cheesecake topped with drunken figs and sprinkled with almonds.

Tip: When figs are not in season, used dried or glace figs and simmer them in the port until plump.

Baked Mascarpone Cheesecake with Drunken Figs and Toasted Almonds

Preparation time:
30 minutes

Cooking time:
1 hour (plus 4 hours refrigeration time)


Products used:
South Cape Mascarpone

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