Fresh Fig and Orange Cheesecake is an eggless no-bake dessert ready-to-serve in a Whiskey Tumbler or a jar. Filled with mascarpone cheese and caramelized oranges.
Ever since I made Eggless Tiramisu for my first post, V has been asking me to re-make it. He complains that the drawback of being married to a food blogger is that you never get a second outing. The drive to post something new takes over re-visiting what was very good. :) Well he is right in a way.
To pacify him and really take time to re-visit the tiramisu, I made this cheesecake inspired from it. It is a very simple & quickly put together dessert. I decided to make 3 layered cheesecake – layers of fresh orange & fresh figs with vanilla mascarpone layer. I topped it with caramelized oranges with brandy.
Fig is one of my favorite fruit & I’ve discovered it only when I moved to Pune. In the northern part of the country, you get only dried figs which one enjoys in winter. I decided to combine my favorites – figs & tiramisu. The cheesecake was a perfect dessert in every way – perfect sweet, perfectly set, perfect taste. I was looking for layers of colors in my cheesecake and here I was disappointed, the colors did not come out as I envisioned them to.
I used whiskey tumblers for this dessert as I wanted smaller individual helpings. We had a big scare few days back about V’s health & almost did not make this dessert & even contemplated saying bye-bye to baking & blogging! Thankfully, it’s not a big deal & with little diet moderation he is as good as new, so I decided to make these as small helpings so that you indulge without ‘indulging’. :)
The cheesecake was really worth the effort & every bite was a delight. I gave one tumbler to a neighbor & he suffers from diabetes. He obviously enjoyed every bit of it but the surprising and the best part was that his sugar levels were absolutely in limit next morning!
Fig and Orange Cheesecake
for the layers
for caramelized oranges
- 2 tbsp sugar granulated
- 1 tbsp brandy
- 1 fresh oranges
- 2 tbsp water
for the layers
- Crush the biscuits in a food processor or a ziplock bag using a rolling pin. In a small bowl, combine crushed biscuits & melted butter. Press a heaping tablespoon onto the bottom the jars. Cover & chill while you make filling.
- In a bowl, beat the mascarpone cheese with a spoon to break down the lumps and make it smooth. This will make it easier to fold. Now whisk together the mascarpone, vanilla & sugar till smooth.
- Add 1/3rd of the whipped cream to the mascarpone mixture and fold in gently. Carefully fold the remaining cream as well. Do not over-mix.
- Remove the stem of the fig & crush the figs in a blender. Do not liquefy, should be lumpy with small chunks.
- Remove the peel, pith, membrane & seeds of the oranges. Keep the pulp aside along with whatever little juice you collect.
- Divide the mascarpone mixture into 3 parts – to 1 part gently fold in the fig puree & to the 2nd part fold in the orange pulp. Cover all 3 bowls with plastic wrap & chill for several hours. I refrigerated overnight.
- Remove from refrigerator & spoon the orange mixture in the prepared jars, gently smooth it out, then fill in plain mascarpone mixture, lastly followed by fig mixture. Cover in a plastic wrap & chill till the time of serving.
for caramelized oranges
- Remove, pith, peel, membrane & pips from the orange. Lay the pulp slices in a dish & sprinkle with Brandy.
- Heat sugar with water in a thick bottom pan, on low heat. Swirl the pan in between, allowing the sugar to dissolve.
- Increase the heat & allow to the mixture to boil & reach rich caramel color. Remove from flame. Slowly add little more water, till you have thick syrup.
- Pour over the oranges & allow to cool.
- Top the cheesecake with caramelized oranges & serve chilled.