Warm fig and honey cheesecake

Method

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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Ingredients

115g self-raising flour, plus extra for dusting
25g cornflour
115g Butter
1-2 tbsp Milk
5 ripe figs
225g curd cheese
37ml clear honey
2 Eggs, separated
150ml double cream
single cream, to serve

For the decoration:

2 ripe figs, sliced
pink rose petals

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