Burnt Cheesecake with Honey Figs

Cook Time 1 hour

Servings 8-10

Ingredients

3 eggs, lightly beaten 

500g cream cheese, softened 

150g castor sugar 

125g Greek yoghurt 

75g cream 

20g gluten free plain flour 

1 tsp vanilla essence 

1 vanilla pod, scraped 

Salt 

Honey Figs

150g honey 

40ml water 

6 fresh figs, halved 

Method

Preheat oven to 200°C.

Grease a line a 20 cm springform mould. Leave the paper collar 5 cm above the rim. Wrap a foil tray underneath the base and 2 cm up the sides. 

In a mixer, beat the cream cheese until smooth and creamy. Incorporate the eggs gradually.  Add the sugar, yoghurt, cream, gluten free flour, vanilla and salt.  Beat well to combine then pour into the springform tray and bake for 50 mins, or until the top is dark brown and the cake has a slight wobble. 

Cool, turn out at room temperature.

Add the honey and water to a small saucepan and gently heat. Bring mix to the boil, lightly caramelise then add the figs. Arrange the figs onto the cheesecake and drizzle with honey 

Tips

Leave the paper collar 5 cm above the rim to avoid burning on the edges. Sub yoghurt with mascarpone for richer result.