- 1 tart shell, baked & cooled
- 8 oz. cream cheese
- 12 oz. ricotta
- 2 large eggs
- ¾ c. caster sugar
- 9 whole figs, sliced lengthwise
- 2 tbsp. fig preserves, warmed
Preheat oven to 350. Combine cream cheese, ricotta, eggs, and sugar in a food processor and blend until smooth. Pour into prepared tart shell and bake 10 minutes. Remove from oven and arrange fig slices over top of tart. Return to the oven and bake for 20-30 minutes or until cheesecake filling is starting to brown and just firm in the center.
Allow to cool.
When ready to serve, warm preserves and brush over the surface of the tart to gently glaze.
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