This honey-sweetened cheesecake is a rich but not sweet match with brandy. The figs are a decadent addition. I used a semi-soft cream cheese.
- 2 cups crumbled gingersnaps
- ½ cup slivered almonds
- 1/3 cup melted butter
- 1 lb (500 g) cream cheese
- ½ cup plain yogurt
- 1/3 cup honey
- 1 tbsp grated orange rind
- 2 tbsp sugar
- 2 tbsp boiling water
- 2 tsp powdered gelatine
- 3 tbsp redcurrant jelly
- ½ cup red wine
- 1 tbsp brandy
- 8 figs, halved
Place gingersnaps and almonds in food processor and process until almonds are finely chopped. Add butter and process briefly.
Butter an 8-inch (20-cm) springform tin and line base with parchment paper. Press cookie crumbs into base and about 1 to 2-inches (2.5 to 5-cm) up the sides. Chill for 30 minutes.
Whisk together cream cheese, yogurt, honey, orange rind and sugar.
Pour boiling water into a small ramekin and sprinkle with gelatine. Stir for 1 to 2 minutes or until gelatine is dissolved. Pour through a strainer into cream cheese mixture and stir to combine. Spoon filling into chilled shell and chill for at least 2 hours or overnight.
Combine redcurrant jelly, wine and brandy in a saucepan and bring to boil. Add figs and simmer gently for 10 minutes or until figs are softened. Remove figs and simmer for 4 minutes more or until slightly syrupy. Return figs and let cool.
Serve figs as a garnish over the cheesecake.