Ingredients: Crumble (26 cm pan)

• 🥣200g butter
• 🍭180g brown sugar
• 🥚3 egg yolks
• 🥄1 tsp vanilla extract
• 🌾360g pastry flour
• 🥄12g baking powder

Ingredients: Cheesecake filling

• 🥚2 eggs
• 🍭80g sugar
• 🌽20g cornstarch
• 🧀350g cream cheese
• 🍶250ml whipping cream (38% fat)

Ingredients: Jam filling

• 💜450–500g fig jam (I made it homemade, but you can use store-bought)

Elaboration

• 💜Grease the pan and line the base with baking paper.
• 🧀Beat the butter until creamy.
• 🥧Add the sugar and beat until well combined.
• 💜Add the egg yolks and vanilla, and keep beating until smooth.
• 🧀Add the sifted flour with the baking powder and mix until you get a crumbly dough.
• 🥧Set aside 270g of this dough for the top crumble.
• 💜With the rest, cover the base of the pan and go up about 2 cm along the sides.

• 🧀In a bowl, beat the 2 eggs with the sugar and cornstarch for a couple of minutes (do not overbeat).
• 🥧Add the cream cheese and beat until fully incorporated.
• 💜Add the cream and beat until the mixture thickens.
• 🧀Pour the cheese mixture over the base and spread evenly.

• 🥧Cover with a layer of fig jam.

• 💜Sprinkle the reserved crumble (270g) on top, crumbling it with your fingers.

• 🧀Bake at 170 °C for about 50 minutes (top and bottom heat).
• 🥧Turn off the oven, leave the door slightly open for 5 minutes and remove.
• 💜Let cool completely, refrigerate for at least 6 hours, unmold and enjoy 😋

Ingredients: Homemade fig jam (optional)

• 💜600g peeled figs (cleaned and chopped)
• 🍭90g sugar
• 🌱4g pectin or 1g agar agar (optional)

Elaboration: Homemade fig jam (optional)

• 💜Wash, peel and cut the figs into pieces.
• 💜Place the figs and sugar in a saucepan and cook over medium heat.
• 💜When it starts to thicken, add the pectin (or agar agar).
• 💜Cook until the desired texture is reached.
• 💜Let cool before using.

I hope you’re encouraged to make it and enjoy it as much as I do 🥰

It’s even tastier the next day… you’re going to love it! 😋💜