“The secret ingredient is always cheese”
Although in this case, cheese is the not so secret ingredient, and the unique twists are the figs and key limes – giving this no bake cake a naturally light, sweet, and tangy flavor. Figs and key limes are still in season – so I hope you enjoy this dessert!
1.5 cups graham cracker crumbs
1/4 cup brown sugar
2/3 cup melted butter
Chop graham crackers in food processor until you get smooth crumbs. Add the brown sugar and continue to process for about 30 seconds, or until the mixture is smooth. Pour this mix into a large bowl and add melted butter and mix. Use a spoon or clean fingers to press the crust into an 8 inch springform pan. Make sure to press up the sides, in an uneven fashion, which will give you the rustic jagged edges on the crust. Place the pan in the freezer while you make the filling.
8-10 key limes, or enough to make 1/4 cup key lime juice
16 oz cream cheese
8 ounces sweetened condensed milk
1/2 tsp vanilla extract
Wash figs and remove stems, then process them in the blender until well blended. Set aside. Juice the key limes, then set juice aside. Meanwhile in your stand mixer, beat the cream cheese until smooth, then slowly add in the condensed milk, key lime juice, vanilla extract, and the figs at the very end. Make sure it is all blended well.
Pour the filling into the crust and smooth the top. Place this in the refrigerator to set up for 4 hours or overnight. Before serving, remove sides of pan.
2 oz semisweet chocolate
1/8 cup heavy cream
Thinly slice 2-3 figs and place on top of cheesecake. For a quick chocolate ganache: heat cream on stove until it starts to just bubble a bit. Turn off the heat and remove from the stove, pour over the chocolate in a separate bowl. Mix until combined and smooth. Allow to cool a bit and then using a fork or small spoon, drizzle across the cheesecake. Then enjoy!