Fresh Ideas - September 27 -Fig, Lemon and Honey Cheesecake

The highlight of many a holiday meal, desserts are adored by young and old alike. This year, complete your festive celebration with delightful desserts that feature California Dried Figs.

Naturally sweet and available year round, figs easily add a touch of elegance to a variety of recipes. Dark purple Mission Figs have a soft, thin skin with a sweet, fruity taste, while Golden Figs are amber-colored with a firmer skin, well-developed seeds and a slightly nutty flavor. Both are interchangeable in most recipes.

Keeping holiday traditions

California Dried Figs are the perfect ingredient to star in your holiday recipes, especially for Hanukkah and Christmas. Sliced and simmered with fresh lemon and honey and spooned over cheesecake or chopped and combined with a little hazelnut liqueur and caramel for a luscious bottom layer, figs add a stunning fruit accent to popular cheesecake desserts. No matter what you are celebrating, your family will love these "figgy" recipes.

Besides the sweetness that figs bring to the table, California Dried Figs are a healthy ingredient rich in dietary fiber, complex carbohydrates and such essential minerals as potassium, iron and calcium.

Learn more about Blue Ribbon Orchard Choice and Sun-Maid California Dried Figs at www.valleyfig.com.

Fig, Lemon and Honey Cheesecake

Ingredients

Crust

• 1 cup graham cracker crumbs
• 2 tablespoons granulated sugar
• 3 tablespoons butter, melted
• 1 cup chopped, stemmed Blue Ribbon Orchard Choice or Sun-Maid California Figs

Cheesecake

• 1 1/2 pounds (three 8-ounce packages) cream cheese, softened
• 3/4 cup granulated sugar
• 1/4 cup sour cream
• 2 teaspoons grated lemon zest
• 1 1/2 teaspoons vanilla extract
• 3 large eggs
• 1 lemon, thinly sliced (for garnish)

Sauce

• 1/2 cup water
• 1/2 cup honey
• 1/3 cup fresh lemon juice
• 1 1/2 teaspoons cornstarch mixed with 1 tablespoon water
• 1 cup sliced, stemmed Blue Ribbon Orchard Choice or Sun-Maid California Figs

Preparation

1. Adjust oven rack to middle position and preheat oven to 325°F.
2. For crust, mix graham cracker crumbs and sugar; stir in butter. Press into bottom of buttered 9-inch springform pan. Bake 8-10 minutes, till edges are golden. Remove from oven and sprinkle evenly with figs.
3. For cheesecake, beat cream cheese with electric mixer on medium-low speed until smooth, scraping bowl as needed. Gradually beat in sugar, then sour cream, zest and vanilla. Beat in eggs, one at a time. Scrap filling into pan over figs. Bake on middle rack for 45-55 minutes, until almost set in center. Cool. Chill 4 hours or overnight.
4. For sauce, in small saucepan, combine water, honey and lemon juice. Stir over medium heat until mixture comes to a simmer. Add cornstarch solution and stir for a few seconds, until thickened. Remove from heat and stir in figs. Cool. Chill until serving time.
5. To serve, run thin knife around edge of cheesecake and remove side of pan. Cut into wedges and top each with sauce. Garnish with thin slices of lemon, if desired.

Serves
12