Fig and Almond Cheesecake

Ingredients:

For the Crust:
300g shortbread biscuit crumbs
75g ground almonds
50g granulated sugar
1/4 tsp almond extract
6 tbsp butter, melted

For the Cheesecake:
enough figs that, when halved, will cover the top of the cheesecake (fresh are best, but the moist dried ones will do)
900g cream cheese (or you can use my home-made cream cheese recipe to prepare your own)
250g granulated sugar
4 eggs
180ml double cream
1 tbsp vanilla extract

For the Sour Cream Glaze:
500ml sour cream
1 tbsp granulated sugar
1 tsp vanilla extract

For the Amaretto Crème Anglaise:
300ml double cream
1/2 vanilla pod, split lengthways
2 egg yolks
3 tbsp granulated sugar
4 tbsp Amaretto liqueur

Method:

Take a 23cm diameter springform cake tin and double wrap the base and the outside with heavy-duty kitchen foil. In a bowl, mix together the crust ingredients then press into the base of the springform cake tin. Transfer to an oven pre-heated to 200°C and bake for about 6 minutes, or until lightly browned. Remove the crust from the oven and set aside to cool. In the meantime, reduce the oven temperature to 160°C.

Beat together the cream cheese and sugar in a bowl until the sugar has dissolved. Add the eggs, one at a time, beating thoroughly to combine after each addition until the eggs have been completely incorporated. Add the double cream and the vanilla extract and beat to combine.

Now pour the batter over the prepared crust. Place the cake thin in a roasting tin then pour in boiling water until it comes half way up the sides of the cake tin. Place in the oven and cook for about 55 minutes, or until the edges of the filling are set, but the centre still jiggles a little when you shake it.

For the cream glaze, combine the sour cream, sugar and vanilla extract in a small bowl. Beat until the sugar has dissolved. Remove the cheesecake from the oven and spread the glaze over the top in an even layer. Return to the oven and cook for 10 minutes. At this point, turn the oven off and allow the cheesecake to rest for 1 hour in the oven as the oven cools.

At the end of this time, take the cheesecake out of the oven and take out of its water bath. Gently remove the foil then sit the cheesecake on a wire rack and set aside to cool completely. Once completely cold (about 2 hours) transfer to the refrigerator and chill for at least 6 hours (but over night is best).

When the cheesecake has chilled, prepare the Amaretto crème Anglaise (custard, basically). Place the cream in a heavy-based saucepan. Use a knife to scrape the seeds from the vanilla pod halves and add to the cream. Bring to a very gentle simmer over medium heat then take off he heat.

In the meantime, whisk together the egg yolks and sugar in a bowl until thick and creamy. Once the cream mixture has just begun to simmer, take off the heat. Whilst whisking the egg mix constantly slowly drizzle in the cream mixture until completely incorporated.

Return the mixture to the saucepan and cook, over medium heat, stirring constantly, until the mixture thickens sufficiently to coat the back of a spoon. Take off the heat and stir in the Amaretto. Pass the custard through a fine-meshed sieve then sit the bowl in an ice bath, stirring occasionally until cool.

Lay a sheet of clingfilm on the surface of the custard (this prevents a skin from forming) and refrigerate until needed.

To serve, slice the cheesecake. Arrange a slice on a serving plate and spoon over the crème Anglaise. Garnish with a wedge of fresh fig and serve.

The cheesecake and the custard will keep for up to 4 days in the refrigerator. The cheesecake will also freeze for longer-term storage.