Figolli Crust Cheesecake
The idea for this cheesecake came when I had a couple of figolli which didn’t turn out so nice. So I created a baked almond flavoured cheesecake with a golden figolla crust. Just a different way to enjoy figolli.
Ingredients:
350g Ready Made Figolla (without decorations)
50g Stork Margarine, Melted
500g Cream Cheese
165g Caster Sugar
2tbs Plain Flour
50g Pure Ground Almonds
1/2tsp Vanilla Essence
1/2 Lemon Zest
3 Eggs
200g Cream
2tbs Honey
50g Roasted Flaked Almonds
Chocolate Eggs
Directions:
Preheat the oven to 180°c
In a food processor, crumble the figolla and add the melted margarine.
Place the crumb in a cake dish lined with baking paper and create the base and sides of the cheesecake by pressing down with a glass.
Refrigerate for 20 minutes.
In a large bowl combine together the cream cheese with the sugar using a hand mixer.
Add the flour, ground almonds, vanilla, lemon zest, eggs, and cream, and gently combine them together.
Pour the mixture onto the base.
Bake for 1 hour or until set. Check the centre, it should be wobbly but solid. Turn the oven off and let it cool in the oven, with the door slightly opened for a couple of hours.
Chill for 2 hours and sprinkle the top with the roasted flaked almonds before serving.
