Go Back

Fig, White Chocolate and Caramel Baked Cheesecake

Prep Time30 mins
Cook Time50 mins
Total Time1 hr 20 mins
Servings: 8


Biscuit base

  • 150 g of speculoos biscuits
  • 60 g of melted butter

The cheesecake

  • 500 g of cream cheese
  • 2 eggs at room temperature
  • 160 g of caster sugar
  • 1 vanilla bean seeds scraped
  • 3 tbsp of cornflour
  • 400 g of white chocolate melted
  • 300 g of cream

The salted caramel sauce

  • 400 g of sugar
  • 170 g of butter at room temperature
  • 240 ml of cream at room temperature
  • 2 tsp of fleur de sel

To assemble

  • 6 figs


  • Preheat oven to 160°C and grease a 22cm spring-form cake tin.
  • Blend the biscuits into crumbs and mix them with the melted butter. Press the damp crumps into the base of the cake tin and set aside.
  • In a mixer, combine the cream cheese, eggs, sugar, vanilla and cornflour. Mix until nice and smooth. With the mixer on low to medium speed, slowly pour in the melted chocolate and cream.
  • Pour over the biscuit base and bake for 50mins. You know it’s ready when the edges become a little firm but the centre is still wobbly. Allow to cool in the fridge overnight.

The salted caramel sauce

  • In a saucepan, over medium/high heat, sprinkle a thin layer of sugar. Allow it to melt then sprinkle a little more. Continue this process until you’ve added all the sugar. You can mix the caramel from time to time but it’s best to avoid mixing too much.
  • Allow the caramel to become a dark amber colour then remove it from the heat and add the butter. Be careful as it will bubble and spit. Mix until smooth and homogenous, then add the cream. Bring the caramel again to a boil, then remove it from the heat. Add the salt, then allow it to cool.

To assemble

  • Spread a layer of caramel over the cheesecake the cut the figs into quarters and arrange them neatly on top.
  • Serve with remaining caramel sauce.