Fig Cheesecake

Fig Cheesecake

pic: sanjana kodical

Biscuit Base

Ingredients

Marie biscuits – 10

Butter – 2 tbsp

Jaggery powder – 3 tbsp

Method

Crush the biscuits and mix with butter and jaggery powder

Spread the biscuit mixture at the bottom of a jar

Refrigerate for an hour

Filling

Ingredients

Cottage Cheese (low fat) – 200 gms

Gelatin – 1 tsp in 1 tbsp warm water (let it stand for 5 mins)

Jaggery powder – 5 tbsp

Fresh curd – 1/4 cup

Method

Blend all the ingredients till it becomes creamy

Topping

Ingredients

Apple cider vinegar - 2 tbsp

Red wine - 2 tbsp

Jaggery – 1 tbsp

Fig slices – 8 slices

Method

Mix the first three ingredients

Heat slowly till it is reduced to half

Cool

Dip the fig slices in it

Fig compote

Ingredients

Figs – 2

Jaggery (powder) - 2 tbsp

Method

Slice the figs

Add jaggery and little water

Cook on slow fire till figs soften

Cool and mash well with a spoon or in a blender 

Assemble the cheesecake

Scoop cheese filling over the biscuit base

Spread fig compote on it

Scoop the remaining cheese filling over it

Top with fig slices

Refrigerate for 5 to 6 hours

Cut into slices or scoop out of the jar and enjoy it chilled

Health Benefits of Figs

Regulates blood pressure

Very rich in vitamin A

Also contains little vitamins B and C

Its iron content is easily digested and assimilated in the body

Eliminates blood impurities

Contain plenty of sodium

Contain good amounts of potassium, calcium, iron, copper, magnesium, phosphorus, sulphur and chlorine

Mild laxative and removes and windiness

Soothes irritated bronchial passage

Best source of vitamin B6