How to make Baked Canarian Cheesecake

Figs are one of Lanzarote’s most-awaited seasonal products, and they come in two varieties. Larger, coarser, less flavoursome brevas appear in early summer, but the smaller, luscious, deep purple, velvety higos should be available in September. This recipe is one way of making the most of them.

By Event and Catering Solutions Lanzarote

INGREDIENTS

• 800g full-fat cream cheese, room temperature

• 250g Greek yoghurt

• 200g caster sugar

• 4 large free-range eggs

• 1 tsp vanilla extract

• Finely grated zest of 1 lemon

• 2 tbsp plain flour

• Pinch of sea salt

TO SERVE

• 8–10 fresh figs, halved or quartered

• 4–5 tbsp good-quality Canarian honey

• A pinch of flaky sea salt

• Fresh mint leaves (optional)

OPTIONS ACCOMPANIMENTS

• 300ml double cream

• 1 tbsp icing sugar

• 1 tsp vanilla extract

METHOD

1. Preheat the oven to 170°C (150°C fan). Grease and line a 23cm springform cake tin with baking parchment.

2. Beat the cream cheese until smooth. Add the Greek yoghurt, caster sugar, vanilla and lemon zest, mixing until fully combined.

3. Beat in the eggs one at a time, then gently fold in the flour and a pinch of sea salt. Avoid overmixing.

4. Pour into the prepared tin and bake for 50–60 minutes, until the edges are set but the centre still has a gentle wobble.

5. Turn the oven off, leave the door slightly open and allow the cheesecake to cool gradually for around an hour. Chill for at least 6 hours, preferably overnight.

6. Before serving, arrange the fresh figs over the cheesecake.

7. Warm the honey very gently if needed, stir in a small pinch of flaky sea salt and drizzle generously over the figs.

8. If serving with cream, whip together the double cream, icing sugar and vanilla until it forms soft peaks.

Chef’s tip: The beauty of this dessert lies in its simplicity. Allow the cheesecake to chill overnight for the creamiest texture, and only add the figs and honey just before serving so the fruit stays beautifully fresh. If you can source local Lanzarote honey and perfectly ripe figs, they really are all the decoration this dessert needs.