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 pound (500 grams) cream cheese

½ cup plain yogurt

1/3 cup honey

1 tablespoon grated orange rind

2 tablespoons sugar

2 tablespoons boiling water

2 teaspoons powdered gelatine

Topping:

3 tablespoons redcurrant jelly

½ cup red wine

1 tablespoon 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 spring-form tin and line base with parchment paper. Press cookie crumbs into base and about 1 to 2-inches 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. Serves 6