The sweetness of figs matchs with the strong taste of bacon, creating a blend of flavors that is pure magic.
Perfect for chic dinners and aperitifs, this cheesecake is not only a feast for the eyes, but also for the palate, and we are sure it will leave you with a full belly.
Pair this savoury fig cheesecake with one of our wines: whether a structured white or a full-bodied red, the important thing is that it has the right personality to stand up to such an ambitious dish.
Whisk the salted biscuits until they are reduced to a powder
Melt the butter in a small saucepan with grated lemon peel over low heat
Mix the crushed biscuits with the melted butter
Spread the mixture into the mould, covering the edges as well. Compact and place in the fridge for 30 minutes
Mix ricotta and robiola in a bowl with grated lemon zest. If necessary, add a little milk to soften the mixture
Pour the cream cheese into the mould and level out. Place again in the fridge for another 30 minutes
Wash, dry and cut the figs into wedges
Decorate the surface of the cheesecake by alternating slices of bacon and slices of figs
Cut the cheesecake into small portions and serve!
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