Blue and fig cheesecake



For 10 people:

12 Sigdal sunflower and quinoa gluten-free crackers
125 g butter
4 teaspoons gingerbread mix
300g blue cheese (St Agur type)
300 g spreadable cheese
2 dl fig jam
2 tablespoons of water


Suggested decorations :

fresh or dried figs
sliced pomegranate
nuts, hazelnuts
cinnamon sticks



Melt the butter and let it cool.

In your food processor, blend the Sigdal crisps. Add the butter and gingerbread spices and process to a crumbly mass.

Press the mixture into a 24-centimetre removable rim mould. Press down hard so that the bottom is compact. Leave to rest for at least 1 hour.

Mix the cheeses to a smooth cream. Spread it on the base of the cake.

Heat the fig jam with the water in a small saucepan over low heat. The mixture should not boil, just be lukewarm. Let the jam cool before spreading it on the cheesecake. Leave to stand for at least 2 hours in the fridge.

Before serving, decorate the cheesecake with the decorations you have chosen.


Copyright recipe and photo: carolineikoket.com

With Sigdal, dare healthy excess!