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Fig honey & manouri cheesecake

Course: Dessert
Cuisine: Modern Greek


  • 11inch/ 28 cm cake tin
  • Food processor


  • 250 gr biscuits such as digestive/graham crackers
  • 120 gr unsalted butter melted
  • 100 gr dried figs chopped
  • 400 gr manouri cheese at room temperature
  • 400 ml double cream
  • 50 gr of icing sugar
  • 1 tsp of vanilla essence
  • thyme honey for decoration


  • Use a food processor to crush the biscuits and transfer in a large bowl along with the chopped figs.
  • Mix to combine and add the unsalted butter, melted.
  • Take the mix to form the base of your cheesecake. Place in the fridge to set for at least 30 min.
  • For the manouri cheese cream, use a large bowl to mash the cheese and then add the double cream, vanilla essence, icing sugar and with the help of a handheld mixer combine to get a buttery mixture.
  • Take your almond and biscuit base out of the fridge and smoothly layer the manouri cheese filling.
  • Return the cake in the fridge and let it set for at least 5 hours.