This recipe is lacking a lot of details. Where does the lemon juice go? Are you supposed to keep the crust in the fridge while you’re making the fillings? Overall just not very helpful.
These are amazing. I tried with regular figs and golden calmaria figs, both were delicious. Easy and great for gift-giving during the holidays or snacking.
Tastes like fig cheesecake! Big hit with co-workers and fam
These were yummy, and I will make them again. The crust was a bit salty - I would use less salt next time. The picture is misleading as your layers would be much thinner with a 9X13 pan. I used an 8X8 and they look like the picture. Was thinking of using chocolate ganache in place of the dates next time.
These taste delicious. I didn't think the crust, filling, and topping were enough to fill a 13x9 in pan, as written, so I used a 9x9 in pan instead, and they came out fine (and looking like the ones pictured).
These are wonderful! I had to stash them in the back of the fridge before my husband ate the whole pan. I halved the recipe and used an 8x8 glass dish with no trouble. Made as written except that I did everything in the food processor--mixed the crust, pureed the figs, and whipped up the cream cheese/egg/sugar/vanilla mixture. Basically one dish plus measuring cups! Cooked the figs and set the cream cheese on the counter, then took a long bike ride. Came back and both were perfect temperature. Good recipe to do with a child as he/she could pulse the food processor and pat in the figs filling and topping. Powdered sugar not really needed.
I followed directions except I didn't have enough of the cream cheese. These were still very lovely. I will make them again, but I wouldn't just use 3/4 c. of cream cheese. I'd use a full 8 oz.
I recommend using 8 ounces of cream cheese instead of 6. Crust is delicious!
The fig filling on its own, and the crust on its own, both taste wonderful. But the combination of the two with the cream cheese mixture did not taste good together.