This bake pairs perfectly with a strong coffee and would round up a cosy dinner party really well; the cinnamon spiced filling studded with ripe figs and the nutty pecan base make a nice change from your regular vanilla cheesecake and definitely bring Autumnal vibes to the table.
Ingredients:
Base
200g pecans
300g digestives
150g butter
Filling
4 eggs
125g caster sugar
600g ricotta cheese
150g mascarpone cheese
45g plain flour
1tsp cinnamon
5 figs
Extras
more figs, honey, mint
Method:
- Preheat the oven to 180c.
- Blitz together the pecans and digestives in a food processor. Add the melted butter and blitz again until the mixture resembles coarse breadcrumbs. Tip into a 12inch spring form tin (with a lined bottom) and pat down over the base and up the sides. Chill for 15 minutes.
- Bake the base for 10 minutes then set aside to cool completely. Turn the oven down to 160c.
In a large bowl, whisk together the eggs and caster sugar until the sugar has dissolved. Add the ricotta, mascarpone, flour and cinnamon and whisk again until combined. - Pile the filling on top of the pecan base. Slice the figs in half and arrange, flesh side up, on top of the cheesecake.
- Bake for 40-50 minutes (there should be a slight wobble in the middle). Leave to cool completely before removing it from the tin.
- Serve with a drizzle of honey and some toasted pecans.
Enjoy!
