Classic Vanilla Bean Cheesecake with Fresh Figs, Pistachios, & Honey

This is a classic and simple dessert that you can enjoy any time of the day. It’s naturally sweet with the perfect amount of nuts in every bite, making it an ideal choice for everyday or special occasions alike!

For this recipe, you will need to start by cooking the crust in a 350 degree oven for 10 minutes. Then, add the filling ingredients and cook for another 30 minutes. Let cool completely before serving.

My greatest cheesecake memory dates back to when I first started blogging. Rebe and I were both living at home at the time, and we decided to create the Hummingbird Bakery cheesecake in the middle of summer. It looked incredible: a traditional vanilla bean cheesecake with berries gently incorporated into the dough. A graham cracker crust, of course. Duh. 

We weren’t very adept at baking at the time, so the cheesecake shattered and spilled all over the place when we pulled it out of the pan. The graham crackers shattered like sand, and the cheesecake disintegrated into unattractive shards. We, on the other hand, were unconcerned. As a result, we ate it with our hands. Proof may be found in this post.


My cheesecakes are looking a bit better these days. OK, I’m not going to boast, but I will say this: it’s a lot better.

Rather of making a wild pumpkin cheesecake (which may happen at any time), I opted to make my own version of a classic: Vanilla Bean Cheesecake. I used Rodelle’s favorite vanilla bean pods, which gave the cheesecake the ideal flowery, rich vanilla flavor.


Rodelle was one of the first businesses with whom I collaborated on the blog, and I have nothing but praise for them. Not only in terms of dealing with them, but also in terms of their goods. Their cocoa powder is by far the finest I’ve ever used (like by FAR), and their whole product range is wonderful, as I mention any time I get.

It’s difficult to justify spending an additional $5 on every artisan-quality ingredient you see at the grocery store when you’re in your twenties. Rodelle, on the other hand, is one of a select few companies from whom I will continue to purchase because of their unsurpassed quality and dedication to environmentally friendly growing and farming techniques. So, sure, I’m a big fan of them.


Now, let’s return to the vanilla bean cheesecake. It’s simply tasty, and it’s the ideal foundation for a variety of appetizing toppings.

I chose fresh figs since they are in season, and complemented them with pistachios and honey. But the options are endless: berries, whipped cream, a chocolate drizzle… the list goes on and on.


Instructions for making cheesecake

There are a few things you must do to prevent producing a cheesecake like the one Rebe and I created the first time. Most essential, all of the ingredients (including the eggs and cream cheese!) must be at room temperature before being combined. Cheesecakes may be a pain to make, so save yourself some time by putting all of your ingredients out on the counter 20-30 minutes before you begin.

Make careful to scrape down the sides of the mixing bowl as you mix the items together. You’ll want to double-check that everything is combined and there are no lumps in the batter. If you want to be extra careful, strain the cheesecake mixture into the prepared springform pan to ensure that no lumps make their way into the finished dish.

If this is your first time preparing a cheesecake, be sure to go through my step-by-step instructions. In this article, I go through some of my favorite techniques and strategies for baking flawless cheesecakes every time.


Friends, have fun making cheesecakes.



to make the crust

  • 2 cup graham cracker crumbs
  • 3/4 cup walnut flour (may easily be made from 1 1/2 cup crushed walnuts)
  • 12 tblsp. butter, melted
  • a quarter cup of light brown sugar
  • a quarter teaspoon of cinnamon

to make a cheesecake

  • cream cheese, 24 ounce
  • sour cream, 4 ounces
  • 4 big room-temperature eggs
  • 1 cup sugar (granulated)
  • 2 vanilla beans (scraped seeds from pods)
  • a quarter of a lemon’s zest
  • a half teaspoon of salt
  • 2 cups fresh figs, half-sliced
  • 1/4 cup roughly chopped pistachios
  • honey (approximately 2–3 teaspoons)


  1. Preheat the oven to 350 degrees Fahrenheit. Set aside a big springform pan that has been well greased.
  2. Combine the graham cracker crumbs, walnut flour, butter, sugar, and cinnamon in a food processor. Pulse the mixture until it resembles fine sand. In the prepared springform pan, press the crust firmly and evenly.
  3. Whip cream cheese and sour cream until light and frothy in a standing mixer equipped with a whisk attachment, approximately 2 minutes. Whip for another minute after adding the eggs.
  4. Combine the sugar, vanilla bean seeds, lemon zest, and salt in a mixing bowl.
  5. Place the cheesecake mixture on top of the prepared crust in the preheated oven. Allow the cheesecake to cool fully in the refrigerator after baking for 1 hour (about 4 hours).
  6. Remove the springform pan from the oven and set it on a serving platter after it has cooled. Fresh fig pieces should be arranged on top of the cheesecake. Add pistachios and a sprinkle of honey to finish!

More cheesecake recipes may be found at:

Pumpkin Gingersnap Mousse Cheesecake 

Pumpkin Spice Cheesecakes in Miniature

Cheesecake with Peanut Butter Cups

Ice Cream with Blueberry Lime Cheesecake

Brownies with Blackberries and Cheesecake

Rodelle is the sponsor of this content. All content and thoughts are all mine. Thank you for your continued support of the brands that make Broma possible!

Lemon Basque Cheesecake is a classic vanilla bean cheesecake with fresh figs, pistachios, and honey. Reference: lemon basque cheesecake.

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