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Boursin Fig & Balsamic Cheesecake
Makes one 9-inch cake
Spice Cake
3/4 cup all-purpose flour
1/8 tsp coarse salt
1/4 tsp baking powder
1/4 tsp baking soda
1/2 tsp ground cinnamon
1/8 tsp ground ginger
1/8 tsp ground nutmeg
1/8 tsp ground allspice
1/8 tsp ground cloves
1/3 cup sugar
2 Tbsp packed brown sugar
2 eggs
1/2 tsp vanilla extract
1/4 cup canola oil
2 Tbsp orange juice
Preheat oven to 350°F. Grease a 9-inch springform pan with non-stick cooking spray and line bottom with 9-inch parchment paper circle. Set aside.
Whisk flour, salt, baking powder, baking soda, ground cinnamon, ginger, nutmeg, allspice, and cloves together in a medium mixing bowl. Set aside.
Combine sugar, brown sugar, and eggs in a large mixing bowl. Whisk until sugar is dissolved. Add vanilla extract and whisk until combined.
Fold half of the flour mixture into the egg and sugar. Add oil and fold until combined. Fold in remaining flour and orange juice until just combined.
Pour into prepared springform pan and bake for 10-15 minutes until toothpick inserted in the center comes out clean. Place pan on wire rack and cool to room temperature.
Boursin Fig & Balsamic Cheesecake
2 (8 ounce) packages cream cheese, softened
2 (5.2 ounce) packages Boursin Fig & Balsamic Cheese
1 cup sugar
1/2 tsp orange zest
2 Tbsp cornstarch
1/2 cup mascarpone cheese
1/4 cup fig jam
1 tsp maple extract
5 eggs
Preheat oven to 300°F. Wrap bottom of pan containing Spice Cake with foil.
Combine cream cheese, Boursin Fig & Balsamic Cheese, sugar, orange zest, and cornstarch in the bowl of an electric mixer fitted with a paddle attachment and beat for 4 minutes on medium speed.
Scrape sides of mixer bowl with spatula. Add mascarpone cheese, fig jam, and maple extract. Continue to mix at medium speed until blended. Reduce speed to low and add eggs, one at a time until fully incorporated.
Pour cheesecake mix on top of Spice Cake in springform pan. Place springform pan in a baking sheet and place in oven. Carefully fill baking sheet with water.
Bake for 50-65 minutes, until center of cheesecake is set. Remove from water bath and cool on wire rack at room temperature for 30 minutes. Cover with foil and refrigerate at least 4 hours before serving.
Topping
1 cup fig jam
12 pecan halves, toasted
6 figs, halved
To Serve
Remove chilled cheesecake from refrigerator and unmold from springform pan. Top with fig jam before slicing. Serve each slice with pecan halves and fresh figs.
Cook’s Note: Any variety of fresh figs can be used in this recipe.
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