Candied Fig, Hazelnut and Orange Cheesecake with Port Sauce Recipe

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Candied Fig, Hazelnut and Orange Cheesecake with Port Sauce
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  1. For figs and crust: Combine Port, figs and cloves in heavy medium saucepan and bring to boil. Reduce heat to medium-low, cover and simmer until figs soften, about 20 minutes. Cool. Discard cloves.
  2. For crust: Position rack in center of oven and preheat to 350°F. Combine vanilla wafers and hazelnuts in processor and grind finely. Add butter and process until moist crumbs form. Press crumbs onto bottom and halfway up sides of 9-inch-diameter springform pan with 2 3/4-inch-high sides. Freeze crust 20 minutes. Spread fig mixture onto bottom of crust.
  3. For filling: Using electric mixer, beat cream cheese and 1 1/2 cups sugar in large bowl until smooth. Add eggs 1 at a time, beating just until blended after each addition. Mix in liqueur, vanilla and peel. Spoon filling over fig mixture in crust. Gently shake pan to distribute filling.
  4. Bake cheesecake until filling is golden around the edges and center moves only slightly when pan is shaken, about 1 hour 5 minutes. Transfer to rack. Press down edges of cake to flatten if necessary. Maintain oven temperature.
  5. Combine sour cream and remaining 3 tablespoons sugar in small bowl. Spread mixture evenly over top of cake. Return to oven and bake 10 minutes. Transfer cheesecake to rack. Run small sharp knife around sides of cheesecake. Cool. Refrigerate cake overnight. (Can be prepared 2 days ahead. Keep chilled.
  6. Release pan sides from cake; transfer cake to platter. Cut 5 slices from orange. Cut each slice in half. Cut each fig lengthwise into 5 slices. Arrange orange slices, cut side toward center, around top edge of cake. Place fig slice atop each orange slice. Place hazelnuts between orange slices. Serve with sauce.
  7. For port sauce: Stir Port and sugar in heavy small saucepan over low heat until sugar dissolves. Increase heat to medium-high and boil until mixture is reduced to 1 cup, about 13 minutes. Mix water and cornstarch in small bowl. Whisk into Port mixture and boil until slightly thickened, stirring constantly, about 1 minute. Cool. (Can be made 2 days ahead. Cover and chill. Bring to room temperature before serving.)
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 833.33 Kcal (3489 kJ)
Calories from fat 495.74 Kcal
% Daily Value*
Total Fat 55.08g 85%
Cholesterol 162.56mg 54%
Sodium 307.5mg 13%
Potassium 505.41mg 11%
Total Carbs 59.98g 20%
Sugars 41.86g 167%
Dietary Fiber 6.45g 26%
Protein 13.87g 28%
Vitamin C 9mg 15%
Iron 3.2mg 18%
Calcium 192mg 19%
Amount Per 100 g
Calories 292.12 Kcal (1223 kJ)
Calories from fat 173.78 Kcal
% Daily Value*
Total Fat 19.31g 85%
Cholesterol 56.98mg 54%
Sodium 107.79mg 13%
Potassium 177.17mg 11%
Total Carbs 21.02g 20%
Sugars 14.67g 167%
Dietary Fiber 2.26g 26%
Protein 4.86g 28%
Vitamin C 3.2mg 15%
Iron 1.1mg 18%
Calcium 67.3mg 19%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 20.5
  • 21

Good Points

  • saturated fat free,
  • low sodium

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