Ingredients Jump to Instructions ↓

  1. Ingredients (serves 10)

  2. 1 x 250g pkt Arnott's Granita biscuits

  3. 1 x 120g pkt dry roasted hazelnuts

  4. 80g butter, melted

  5. 1 tbs honey

  6. 1 x 250g pkt cream cheese, at room temperature

  7. 2 x 120g pkts goats cheese

  8. 155g (3/4 cup, firmly packed) brown sugar

  9. 1/2 tsp vanilla extract

  10. 1/4 tsp ground cinnamon

  11. 4 eggs

  12. 8 fresh figs, halved

  13. 2 tbs brown sugar, extra

Instructions Jump to Ingredients ↑

  1. Release the base from a 20cm (base measurement) springform pan. Invert the base and secure it back into the pan.

  2. Place biscuits and hazelnuts in the bowl of a food processor and process until finely crushed. Add the butter and honey and process until well combined. Transfer the biscuit mixture to the pan. Use a straight-sided glass to spread and press the biscuit mixture firmly over the base and about 5cm up the side of the pan. Cover with plastic wrap and place in the fridge for 30 minutes to chill.

  3. Preheat oven to 160°C. Use an electric beater to beat the cream cheese, goats cheese, sugar, vanilla and cinnamon in a large bowl until smooth. Add the eggs, 1 at a time, beating well after each addition. Pour the cream cheese mixture into the biscuit base. Bake in oven for 45-50 minutes or until just set in the centre. Turn oven off. Leave cheesecake in the oven, with the door slightly ajar, for 2 hours or until cooled completely (this will prevent the cake from cracking).

  4. Preheat grill on medium-high. Line a baking tray with non-stick baking paper. Cut the figs in half and place, cut-side up, on the tray. Sprinkle figs with extra sugar. Place under grill for 4 minutes or until the sugar dissolves. Set aside to cool slightly.

  5. Arrange the figs on the cheesecake and drizzle over any sugar syrup from the tray. Serve immediately.


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