Cheese Cake with Candied Figs

The purpose of my blog is to share my experience of food.  I have been selfishly blogging about restaurants and not sharing enough personal food things, so in this blog I will share with you my experience with cheese cake.

I love cheese cake!  I make cheese cake more then any other dessert.  Cheese cake is also the most requested dessert that I make.  My wife's birthday was at the beginning of the month and I wanted to wow her with an amazing cheese cake.  I decided to try the "New York" style, which I have never really done. I usually make a country style or Philadelphia style.  I also wanted to top the cake with something different and I had some inspiration from my meal at Rustica, so I candied some figs.  Most people might not think that there is a difference but I assure you, there is.  What I like about the New York style cheese cake is the lighter, smoother texture and it is sweet but not too rich.  I looked up a couple of recipes and pulled the things I liked most from them. If you have some time, try this recipe. 

Topping:

30 oz Softened Cream Cheese

14 oz Sweetened Condensed Milk

2 tsp Vanilla Extract

2 Eggs

Crust:

I like to use crushed up honey Teddy Grahams for my pie crust. I think they give the perfect flavor and a nice crunchy texture.  I also use a whole box to get a really thick crust.  

1 box Honey Teddy Grahams Crumbed

1/3 c Melted Butter

1/4 c Light Brown Sugar 

• Preheat oven to 325 F.
• Mix crumbed Teddy Grahams, butter, and brown sugar till well mixed and firmly press in to bottom of 9'' spring form pan and bake for 10 minutes.
• In a large mixing bowl, beat cream cheese until fluffy.
• Gradually add sweetened condensed milk beating until smooth.
• Add vanilla and eggs, scraping the bowl between eggs.  Mix well.
• Pour into 9" spring form pan.
• Bake in water bath for 1.5 hours.
• Turn off oven and let pie stand in oven for another hour with the oven door propped open.
• Refrigerate for 4-6 hours before serving.

Usually New York cheese cakes have buttermilk that give it a distinct flavor and texture, but I thought the sweetened condensed milk was a great touch. I believe that made the cake absolutely delicious.  Everything about the cake was perfect. It was smooth on the pallet with a mild richness.   The candied figs were a perfect touch to finish off such a perfect cake.  If you have never had figs give them a try.

  Over the years I have learned not to cheap out when it comes to vanilla. When it comes to cheese cake, a good vanilla can really bring out the full sweetness of the cream cheese.  I always cook my cheese cakes in a water bath. The best thing for this, I find, is my wedding cake set.  I put the 9" spring form inside the 10" cake pan and then put those into the 14" cake pan then fill the 14" pan half full with water.  I also cook my cakes on the bottom rack and cover the top rack with aluminum foil. This way I get an even bake and no excessive browning. 

Give this recipe a try you will not be disappointed!  Everyone who ate it said it was the best desert I have ever made.  My wife was extremely happy with her birthday cake.  This recipe will forever be my go to cheese cake.