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ORANGE AND FIG CHEESECAKE

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Serves: 6

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  • Vegetarian
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Ingredients

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For the cheesecake base

  • 85 grams brazil nuts
  • 125 grams biscuits (plain, sweet - crumbs)
  • 80 grams butter (melted)
  • 250 ml orange juice
  • 250 grams dried figs
  • 1 cinnamon stick
  • 1 pinch of ground cloves

For the filling

  • 250 grams cream cheese (softened)
  • 1 tablespoon orange peel (grated)
  • 188 ml caster sugar
  • 1 teaspoon vanilla essence
  • 250 grams mascarpone cheese
  • 2 eggs (separated)

Method

  1. Grease 22cm springform tin.
  2. Blend or process nuts until fine, combine in small bowl with crumbs and butter; mix well. Press mixture over base of prepared tin, refrigerate until firm.
  3. Combine juice, figs, cinnamon and cloves in small pan, simmer, uncovered, about 10 minutes, or until figs have absorbed almost all the liquid; cool.
  4. Discard cinnamon stick, spread fig mixture evenly into tin, place on oven tray. Pour filling over fig mixture, bake in moderately slow oven about 1 1/4 hours or until cheesecake is just firm in centre. Turn oven off, cool cheesecake in oven with door ajar.
  5. Refrigerate cheesecake at least 3 hours or overnight.
  6. Serve topped with mint leaves, shredded orange rind and sifted icing sugar, if desired.

FILLING

  1. Beat cream cheese, rind and sugar in medium bowl with electric mixer until combined. Add essence, cheese and egg yolks, beat until combined.
  2. In a small bowl, beat egg whites until soft peaks form, fold into cheese mixture. Can be made 2 days ahead. Storage; Covered, in refrigerator. Freeze: Not suitable. Microwave: Not suitable.

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