- Serves: 6-8
- Cook Time: 55 minutes
- Prep Time: 25 minutes plus 30 mins chilling
- Effort: medium
- 115 g self-raising flour, plus extra for dusting
- 25 g cornflour
- 115 g butter
- 1-2 tbsp milk
- 5 figs
- 225 g curd cheese
- 37 ml clear honey
- 2 eggs, separated
- 150 ml double cream
- single cream, to serve
For the decoration:
- 2 figs, sliced
- pink rose petals
1. Preheat the oven to 200°C/gas 6.
2. Place the self-raising flour and cornflour in a bowl and rub in the butter until the mixture resembles breadcrumbs. Add a little milk to mix to a firm dough. Roll out the pastry on a lightly floured work surface and use it to line an 18cm springform tin. Chill in the refrigerator for 30 minutes.
3. Prick the pastry base all over with a fork, then line with greaseproof paper and fill with baking beans. Bake in the preheated oven for 10 minutes. Remove from the oven and reduce the temperature to 180°C/gas 4.
4. Slice the figs and layer over the bottom of the cooked pastry case.
5. Place the cheese, honey, egg yolks and cream in a bowl and mix thoroughly. In a separate bowl, whisk the egg whites until stiff. Fold the whisked whites into the cheese mixture. Pour the mixture into the pastry case to cover the figs.
6. Bake in the preheated oven for 40-45 minutes, until firm.
7. Decorate the cheesecake with fig slices and pink rose petals, and serve with single cream.
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