Today marks our last recipe to complete our second Supper Club – dessert. If you are going to splurge or indulge on something, in my opinion, cheesecake is the perfect choice. Plus, I love the addition of fresh figs from the farmers market to make it extra special. Depending on the season you can add raspberries, blackberries, or figs.
I hope you enjoy this dessert as much as we did – it’s divine!
2 cups of ground graham crackers
½ teaspoon cinnamon
1 stick of melted unsalted butter
1 pound cream cheese (2x 8 ounce blocks, softened)
1 cup sugar
1 pint sour cream
Zest of one lemon
1 teaspoon vanilla
1. Preheat oven to 325.
2. To make the crust- in a mixing bowl combine all of the ingredients with a fork until it is evenly mixed. Lightly coat the bottom of an 8 inch spring form pan with non- stick cooking spray.
3. Pour the crumb mixture into the pan and use the bottom of a glass to press the crumbs down into the pan. Set in the refrigerator for 5 minutes.
4. To make the filling- In the bowl of mixer, beat the cream cheese on low for 1 minute until smooth. Add the eggs one at a time and slowly add in the sugar. Beat for 2 minutes. Add the lemon zest, sour cream and vanilla. Pour this mixture into the crust lined pan and smooth the top.
5. Set the cheesecake pan on a large piece of aluminum foil and fold the sides around. Place the cake in large roasting pan. Pour boiling water into the roasting pan until the water is around halfway up the sides of the pan. The foil will keep the water from seeping into the cheesecake. Bake for 45 minutes. Let cool for 30 minutes and then refrigerate for at least 4 hours. Unmold and transfer to a cake plate. Spread the fresh figs on top.
Recipe by Grant Gibson | Photography by Caitlin Flemming