Valley Fig Growers

California Fig, Lemon & Honey Cheesecake

Makes 12 servings


Graham Cracker Crust:

1 cup graham cracker crumbs

2 tablespoons granulated sugar

3 tablespoons butter melted

1 cup stemmed, chopped Blue Ribbon Orchard Choice or Sun- Maid California Figs


1 1/2 pounds (three 8-ounce packages) cream cheese, softened

3/4 cup granulated sugar

1/4 cup sour cream

2 teaspoons grated lemon zest

1 1/2 teaspoons vanilla extract

3 large eggs

Fig, Lemon & Honey Sauce:

1/2 cup water

1/2 cup honey

1/3 cup fresh lemon juice

1 1/2 teaspoons cornstarch mixed with 1 tablespoon water

1 cup stemmed, sliced Blue Ribbon Orchard Choice or Sun- Maid California Figs


  1. Adjust oven rack to middle position and preheat oven to 325°. For crust, mix graham cracker crumbs and sugar; stir in butter. Press into bottom of buttered 9-inch springform pan. Bake 8 to 10 minutes, till edges are golden. Remove from oven and sprinkle evenly with figs.
  2. For cheesecake, beat cream cheese with electric mixer on medium-low speed until smooth, scraping bowl as needed. Gradually beat in sugar, then sour cream, zest and vanilla. Beat in eggs, one at a time. Scrap filling into pan over figs. Bake on middle rack for 45 to 55 minutes, until almost set in center. Cool. Chill 4 hours or overnight.
  3. For sauce, combine water, honey and lemon juice in small saucepan. Stir over medium heat until mixture comes to a simmer. Add cornstarch solution and stir for a few seconds, until thickened. Remove from heat and stir in figs. Cool. Chill until serving time. To serve, run thin knife around edge of cheesecake and remove side of pan. Cut into wedges and top each with sauce. Garnish with thin slices of lemon, if desired.

Photo: David Campbell.

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Nutrition Information

amount per serving

  • Calories 463
  • % Calories from Fat 50%
  • Fat 26
  • Cholesterol 118
  • Protein 7
  • Carbohydrates 52
  • Fiber 4
  • Iron 1
  • Sodium 281
  • Calcium 55
  • Potassium 207