Go Back

Honeyed Fig Cheesecake Slice

Brenda Janschek
Prep Time 20 mins
Cook Time 30 mins
Total Time 50 mins


Sweet Short Crust Pastry

  • 1 cup spelt flour
  • 100 grams butter chilled and chopped
  • 1 tablespoon rapadura sugar
  • pinch sea salt
  • 1/4 cup ice water 40 grams

Cheesecake Filling

  • 125 grams cream cheese
  • 125 grams marsrcapone cheese
  • or you can just use just 250 grams either marscapone or cream cheese
  • 1/4 cup rapadura sugar
  • 1 tablespoon lemon juice optional
  • 1 teaspoon lemon zest optional
  • 1 teaspoon vanilla extract

Fig Topping

  • Around 5 medium figs halved
  • 1 tablespoon honey
  • Cinnamon


Directions Sweet Short Crust Pastry

  • Pop the spelt flour, butter, sugar and salt to the bowl of a food processor. Pulse until the mixture resembles breadcrumbs.
  • Keep running the food processor and pour the ice water through the feed tube until the mixture and keep processing until a ball of dough forms.
  • Pop the dough into a bowl and refrigerate for around half an hour .
  • When ready to cook, preheat oven to 175 C and grease and line a 19cm x 19cm square tin with baking paper.
  • Flour your kitchen surface and roll out the dough to fit the tin.

Directions Cheesecake Filling

  • Whisk together the cream cheese, mascarpone cheese, rapadura sugar, lemon juice, lemon zest and vanilla extract.
  • Scoop the cheesecake batter on top of the pastry then cook in oven for 30-40 minutes or until cheese is set and dough is lightly golden. Allow to cool.

Directions Fig Topping

  • You have two options here. You can slice up some fresh figs and arrange on top of the cheesecake slice and drizzle with honey. Or, halve the figs, place in a baking tin, sprinkle over some cinnamon, drizzle over the honey and grill for a couple of minutes. Once cool arrange on top of the slice.
  • Put slice in fridge to further set.


Replace fig toppings with your favourite fruit. Fresh berries or mango make a perfect topping.