Fig Cheesecake

Ingredients:

Crust:
1 cup graham cracker crumbs (or wholewheat or oatmeal or ginger cookies)
2 tablespoon sugar
2-3 tablespoon butter, melted

Filling:
4 eggs, room temperature (they should be in room temperature, it is very important)
3/4 cup sugar
3/4 cup cream 35%
300 grams labne cheese*
300 grams creamy yogurt, room temperature
2 tablespoons corn starch

Topping:
Fresh figs, rinsed with cold water, chilled

How to cook:

Put parchment paper inside a 22 cm pan (spring form) and pre-heat the oven to 160°C.

Mix the crumbs, sugar and butter in a bowl until well moistened; press onto bottom of pan, put in the freezer.

Meanwhile; in the bowl of a stand mixer, whisk the eggs with sugar. Then add the rest of the ingredients, mix until smooth on low speed. Pour it over the crust.

Bake it for an hour. Allow the cake to sit at room temperature for an hour before chilling. Cover with plastic wrap. It is essential to chill overnight.

Gently run a knife around the edge of the cheesecake before removing spring-form ring.

Arrange the fig slices on top. Brush with the apricot jam if you like. Cut into slices and serve. Kali oreksi!