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Fig and Cinnamon Ricotta Cheesecake

preparation time

10 mins

Cooking time

1 hour



Fig and Cinnamon Ricotta Cheesecake


2 cups plain flour

1¼ cups almond meal

50g caster sugar

1½ tsp baking powder

Pinch salt

210g butter, softened

300g smooth ricotta

3 eggs

1 tsp pure vanilla

1 jar Beerenberg Fig and Cinnamon Jam

6 fresh figs, cut in halves


Preheat oven to 160°C. Brush with butter and line a 26cm diameter springform cake tin with baking paper.

Using a food processor, pulse the flour, almond meal, sugar, baking powder and a pinch of salt in a food processor.

Add butter and process to combine.

Press the dough into the base of the tin and push up the sides.

Blend the ricotta, eggs and vanilla then fold through ½ jar Fig and Cinnamon Jam.

Carefully pour the cheese mixture into the prepared base.

Bake in the preheated oven for 1 hour or until golden on top and just set in the centre of the cake.

Set aside in tin to cool then release sides and transfer to a serving plate.

Pile the fresh figs onto the centre of the cake and drizzle with some extra Fig and Cinnamon Jam.

The cheesecake is best served at room temperature.