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Fig Leaf Basque Cheesecake by Chef Ari Miller

Name: Fig Leaf Basque Cheesecake by Chef Ari Miller
Prep time: 900 s
Cook time: 3900 s
Total time: 12000 s
Yield: 1
Cuisine: European
Ingredients: FOR THE CHEESECAKE BATTER; Cream cheese: 905g; Granulated or raw sugar: 300g; Eggs: 6; Heavy cream: 450g; Kosher salt: 5g; Fig leaves: 3 (frozen or fresh. torn into small pieces); FOR ASSEMBLY; Fig leaves: 3 (frozen or fresh. whole); Crinkled parchment paper; 9-inch springform pan (at least 3 inches high)

16 Feb 2025

Ari Miller

Chef

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Difficulty

Medium

Total Time

3H 20MIN

Cuisine

European

Ingredients

FOR THE CHEESECAKE BATTER

Cream cheese: 905g

Granulated or raw sugar: 300g

Eggs: 6

Heavy cream: 450g

Kosher salt: 5g

Fig leaves: 3 (frozen or fresh, torn into small pieces)

FOR ASSEMBLY

Fig leaves: 3 (frozen or fresh, whole)

Crinkled parchment paper

9-inch springform pan (at least 3 inches high)

Ari Miller’s fig leaf Basque cheesecake is a bold twist on the classic, balancing caramelized richness with delicate, herbal notes.

How to make Fig Leaf Basque Cheesecake

01.

Prepare the Batter

In a food processor, blend the cream cheese and sugar until smooth.
Add the eggs, cream, and salt; blend until fully incorporated.
Add the torn fig leaves and blend until smooth.
Strain the mixture through a colander.

Chef's Tip

For an added depth of flavor, lightly toast the fig leaves before incorporating them into the batter. This enhances their natural aroma and imparts a subtle, nutty undertone to the cheesecake.

02.

Assemble the Cheesecake

Line a 9-inch springform pan (at least 3 inches high) with crinkled parchment paper.
Arrange the whole fig leaves on the parchment to cover as much of the pan as possible.
Pour the batter into the pan over the fig leaves.