This cheesecake tart is simply addictive. Gluten-free crunchy crust, made from buckwheat flour, creamy vanilla filling with only 5 ingredients, and finally the figs, which after baking, taste like jam, do you like figs? Then you’ll love this tart.
This tart is really easy to make, the dough is one my favorite recipes, very simple and very crispy after being baked, and it is a healthy dough, free of refined products such as white flours or sugars, and its freeze friendly too.
The cheesecake filling is free of refined sugars, and sweetened with muscovado or coconut sugar. This filling only has low-fat cream cheese, natural unsweetened yogurt or coconut milk, vanilla extract and finally some eggs.
And on top, fresh figs, thinly sliced, that combine very well with the creamy vanilla filling.
Do you dare to try the recipe? You will not regret! If the tests tell me, send me an email or comment in the blog post how it came out, if you liked it, or that you would change it, I would love to listen to the advice of those who try my recipes! And if you share a photo on your Instagram or stories tag me like @gaspic_healthyberry so I can see it and I’ll share you in my stories!
Do not forget to share the recipe in your networks and with your loved ones, they will appreciate it as much as I do!
Vanilla fig cheesecake
This tart has a gluten free crust made of buckwheat flour, with an easy and creamy vanilla filling and on top some figs that taste like jam after being baked.
- 2 1/2 cups buckwheat flour 300g
- 1/2 cup coconut or muscovado sugar 100g
- 1/3 cup fresh cold water 80ml
- 1 large egg
- 1/4 cup liquid oil (coconut or sunflower oil) 60ml
- 1/2 cdta sea salt
- 2 cups low fat cream cheese 500g
- 1/2 cup unsweetened natural yogurt 110ml
- 2/3 cup coconut or muscovado sugar 165g
- 2 tsp vanilla extract
- 4 large eggs
- 1/2 tsp sea salt
- 5 fresh ripe figs
Preheat the oven to 180°C.
In a bowl put the sugar, oil, and egg all together and beat well. Add the rest of the ingredients except the water and mix. Add the water little by little until you get a homogeneous dough, elastic but not sticky.
Stretch the dough to a thickness of 2mm. Put it in a lined mold of 22 cm in diameter. Puncture the entire base with a fork and lay aside
Mix the cream cheese with the vanilla, yogurt and sugar. In another bowl beat the eggs with the salt, integrate everything and put on the crust.
Bake for 40 minutes in a water bath* remove from the oven, cut the figs and put them on the filling, cover the mold with aluminum foil and bake another 20 minutes until the cheesecake is firm. Let cool, keep in the refrigerator and enjoy
* Baking in a water bath means that the mold of the cake is inside another mold, or a baking pan, with water. With only 1 or 2 fingers of water it’s enough.