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23p/100mlSweet, syrupy figs are the crowning glory of this simple, no-bake cheesecake. Here, that crucial biscuity base is more buttery thanks to crushed shortbread.
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Grease a 20cm-diameter springform cake tin with oil and line the base and sides with baking parchment. For the base, whizz the shortbread to crumbs in a food processor. Tip into a bowl and stir in the melted butter until coated. Press evenly into the base of the tin, then chill while you make the filling.
Soak the gelatine in cold water for 5 minutes. Meanwhile, heat the milk in a small pan until just simmering; take off the heat. Squeeze the gelatine to remove excess water, then stir into the warm milk until dissolved. Set aside to cool slightly.
Put the cheese, cream, 100g golden caster sugar and 2 tsp vanilla in a large bowl (or a freestanding mixer) and whisk to soft peaks. Add the cooled milk mixture and whisk again to combine. Pour on top of the biscuit base, level the top with the back of a spoon and chill until set (at least 4 hours or overnight).
Meanwhile, for the roasted figs, preheat the oven to 190ºC, gas mark 5. Put the quartered figs in a small ovenproof dish with 1 tbsp water. Sprinkle over the remaining 1½ tbsp golden caster sugar and 2 tsp vanilla extract. Bake for 15 minutes, then set aside to cool.
To serve, release the cheesecake from the tin and transfer to a serving plate. Arrange the roasted figs on top and spoon over the syrupy roasting juices.
Digestive or ginger nut biscuits work just as well in the cheesecake base, if you prefer.
Typical values per serving when made using specific products in recipe
Energy | 1,663kJ/ 401kcals |
---|---|
Fat | 31g |
Saturated Fat | 19g |
Carbohydrates | 26g |
Sugars | 18g |
Fibre | 1.5g |
Protein | 3.3g |
Salt | 0.3g |
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