Fig and Grapefruit Cheesecake


1/2 cup of raw Sunflower Seeds
1/2 cup of unsweetened coconut flakes
1/2 tsp of cinnamon
1/4tsp of salt
1 tbsp coconut oil.
1lb of cream cheese at room temperature
3 eggs
1/2 tsp of vanilla
2 tbsp of B grade Maple Syrup
Fig Spread
1lb dried black misson figs
enough water to over the figs
Grapefruit Syrup
1/2 tsp of cinnamon
1 grapefruit - peel and remove pulp.
1/4 cup of B grade Maple Syrup
1/4 tsp of Arrowroot
12 cupcake papers


First, place the figs in a medium sauce pan and cover with water. Bring the water to a boil and turn the heat down to low and simmer for 10 minutes.
Let the figs rest for 2 hours to rehyrdrate.
Strain the figs but reserve the water. Remove the stems from the figs and place them in a food processor and pulse. Start adding the reserved water and continue to pulse until you have a smooth paste.
Remove the paste and set aside.
Next prepare the crust by putting the sunflower seeds, coconut flakes, 1/4 tsp of Celtic Sea Salt, 1/2 tsp of cinnamon, 1 tbsp of coconut oil and 1 tbsp of the fig spread in the food processor and pulse for 2 minutes. You do not want a nut butter just a rough crumble. Put 1 spoonful of the crust in each cupcake paper.
In another medium sauce pan add the grapefruit pieces, 1/4 cup of maple syrup and 1/4 tsp of arrowroot. Bring to a boil and turn the heat to medium and low boil for 10 minutes. The mixture will reduce and darken into a syrup. Set aside to cool.
To prepare the cheesecake combine the cream cheese, eggs and vanilla and mix with a hand blender until smooth. Add in the grapefruit syrup and the 2 tablespoons of maple syrup blend for 1 more minute. Next fold in 1 cup of the fig paste.
Pour the mixture into the individual cupcake papers and place in the oven at 350 degrees for 30 - 35 minutes. The centers should still be wobbly. Chill overnight and garnish with one teaspoon of fig spread and a sliver of grapefruit.


Fig and Grapefruit Cheesecake


Saturday, May 19, 2012 - 11:19am


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