For the Crust
- 150 grams Digestive biscuits
- 100 grams Butter
- 1 tbsp Sugar
For the Batter
- 500 grams Mascarpone or Philadelphia cheese
- 250 ml Sour cream
- 100 grams White granulated sugar
- 2 tbsp Flour
- 4 Eggs large
- 2 tbsp Lemon juice
- 1 tsp Vanilla extract
- 5 Figs chopped
- 2 tbsp Flour
For the Topping
- 350 grams Figs about 7 to 8
- 1 tbsp Honey
- 1/2 tbsp Hot water
Prepare the crust
Crush the biscuits in a ziplock bag.
Add melted butter, sit to combine.
Pour into your springform pan.
Use the back of your spoon to press into the pan.
Chill in the fridge while you prepare the filling.
Prepare the cheesecake batter
In a large bowl – Add cream cheese and sour cream.
Followed by the sugar.
Next, add the cornflour and vanilla and lemon juice.
Breaks eggs separately and add one at a time.
Cut figs into four to six pieces - dust with flour.
Add figs to the batter - do not over mix.
Your batter is ready to pour in your pan.
Pour the batter into the springform pan.
Place in a baking tray on the center rack in the preheated oven.
Add 1 cup of hot water to the baking pan outside the cheesecake pan and let bake for about 40 minutes or until set but still slightly wobbly in the center.
Slice the remaining figs into even slices like so.
Arrange the slices onto the cheesecake.
I leave the cheesecake in the pan so I can use the rim as a guide but you could remove the cheesecake and transfer it to a serving platter.
Add hot water to the honey to make a syrup - brush the diluted honey all over the figs.
Serving: 100g | Calories: 228kcal | Carbohydrates: 18.8g | Protein: 4.4g | Fat: 15.5g | Saturated Fat: 8.4g | Polyunsaturated Fat: 7.1g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 78mg | Sodium: 169mg | Potassium: 0mg | Fiber: 0.9g | Sugar: 12.2g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg