Figs are a staple of the summer season in Italian homes. With over 150 varieties endemic to the region, many of which only ripen toward the later summer months, this fruit is often a symbol of the approaching Autumn. To celebrate both the summer’s bounty and the approaching Fall, figs make their way into endless Italian recipes. These small, dark fruits are often available at outdoor markets where local farmers bring their harvest to villagers. Though to many Americans a fig is a fig, the Italians, by contrast, are often able to identify the many various varieties. Recipes, in turn reflect this attention to detail and some call for specific varieties of figs. For this recipe we recommend using ripened figs of the sweetest variety to which you have access.

What You’ll Need

• By weight, 10 ounces of sweet biscuits. Opt for thin cookie like biscuits. It is important that they are sweet but not overly sugary
• 12-14 sweet, ripe figs
• 18 ounces greek yogurt
• 25 ounces of fresh, spreadable cream cheese
• 3.5 ounces of honey
• 10 ounces of heavy cream
• 2.5 ounces of powdered sugar
• Mint, additional figs, and honey to decorate your cake
• Thin gelatin sheets

What You’ll Do

1. Peel your figs. Leave some unpeeled for the topping of the cake
2. Put your biscuits into a mixing bowl. Blend until they become finely chopped
3. Add your figs to the biscuits and turn your mixer back on
4. Line a 9 inch round dish with parchment paper
5. Put your fig and biscuit mixture into your baking dish and press it into the edges of the dish using the back of a spoon
6. Place in the refrigerator for 30 minutes
7. Place your gelatin sheets in cold water for 10 minutes
8. Heat two ounces of heavy cream in a saucepan until gently boiling, at which time you’ll remove from heat
9. Squeeze your gelatin, removing any excess water and add to saucepan
10. Turn the heat back on and mix vigorously until fully combined. Then remove from heat
11. Place cream cheese and greek yogurt in a bowl and mix them together until fully blended
12. Add the honey to the mixture and blend again
13. Add your cream and gelatin mixture and blend well
14. Whip in the remaining cream and add in the powdered sugar, little by little
15. Add your whipped cream to the mixture until you have a thick, consistent mixture
16. Cut the rest of the figs into thin slices. Use the ones that are unpeeled
17. Get your cheesecake base out of the refrigerator and add half of your cream mixture
18. Even out with a spoon and then lay fig slices all across evenly
19. Add the rest of the cream mixture to the top and again cover with a layer of fig
20. Let rest in the fridge for several hours
21. Once fully hardened remove from the mold and discard of the parchment paper
22. Use mint, best organic honey, and additional figs to decorate and enjoy!

Figs, though not incredibly popular in the US, make their way into many Italian recipes. Check out this fig cheesecake for a uniquely Italian twist on a beloved cake!

https://ricette.giallozafferano.it/Cheesecake-allo-yogurt-fichi-e-miele.html

 You can buy all the products from your nearby Italian grocery store!