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.

Serves 6

Ingredients

• 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

Topping:

• 3 tbsp redcurrant jelly
• ½ cup red wine
• 1 tbsp brandy
• 8 figs, halved

Method

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.