Name: Orange-scented cheesecake with figs and Amaro syrup
Prep time: 40 min
Cook time: 60 min
Total time: 100 min
Yield: 10 - 12
Ingredients: Cheesecake; 185 gm shortbread biscuits; 185 gm Granita biscuits; 150 gm pistachio nuts; 180 gm lightly salted butter, melted, plus 80gm extra, chopped; 150 gm raw caster sugar, plus extra for scattering; 6 eggs, plus 2 yolks; 1 orange (zested) plus 30 ml of juice; 350 gm Greek-style yoghurt; 250 gm cream cheese, at room temperature; 150 gm soft goat's cheese, at room temperature; 250 gm sour cream, at room temperature; 6 just ripe figs (see note); Lemon balm and salvia, to serve; Amaro syrup; 300 gm caster sugar; 100 ml Amaro di Angostura; Juice of 1 orange

Orange-scented cheesecake with figs and Amaro syrup

This light cheesecake pairs perfectly with sweet pan-roasted figs and Amaro di Angostura syrup.

Cheesecake topped with halved figs and golden-orange syrup. — Photo: Ben Dearnley

Serves 10 - 12

Prep

40M

Cook

Total

1H 40M

Impress your friends and family with this light, orange-scented cheesecake on a crumbly biscuit base. Topped with ripe, pan-roasted figs and drizzled with a golden Amaro di Angostura syrup, this classic dessert is a treat for both your eyes and mouth.

Ingredients

Cheesecake

185 gm shortbread biscuits

185 gm Granita biscuits

150 gm pistachio nuts

180 gm lightly salted butter, melted, plus 80gm extra, chopped

150 gm raw caster sugar, plus extra for scattering

6 eggs, plus 2 yolks

1 orange (zested) plus 30 ml of juice

350 gm Greek-style yoghurt

250 gm cream cheese, at room temperature

150 gm soft goat's cheese, at room temperature

250 gm sour cream, at room temperature

6 just ripe figs (see note)

Lemon balm and salvia, to serve

Amaro syrup

300 gm caster sugar

100 ml Amaro di Angostura

Juice of 1 orange

Method

1.Preheat oven to 160°C and grease a 24cm-diameter springform cake tin, and line base and side with baking paper. Process broken biscuits and pistachio nuts in a food processor until finely chopped. Add melted butter and process to a sandy texture. Press crumb mixture firmly and evenly over base and up the side of tin. Place the tin in the freezer to firm (10 minutes).

2.For filling, whisk sugar, eggs, yolks and zest in an electric mixer until combined and slightly fluffy (2 minutes); do not over whisk as volume will increase too much. Meanwhile, pulse yoghurt, cream cheese, goat’s cheese and sour cream in a food processor until smooth and combined. Add to egg mixture with juice and mix on low speed until just combined. Pour filling into tin to reach to the top of the crust; bake until just set on the outside and with a slight wobble in the middle. (1 hour). Turn off oven and cool completely. Refrigerate for at least 3 hours or overnight.

3.Meanwhile, for Amaro syrup, place sugar, Amaro and 200ml water in a small saucepan over high heat. Bring to the boil, reduce heat to medium and simmer until thickened (8-10 minutes). Cool, then stir in orange juice.

4.For pan-roasted figs, heat a large non-stick frying pan over high heat. Place figs, cut-side up on a large oven tray and scatter liberally with extra sugar. When pan is hot, add butter and swirl pan to coat base. Sear figs, in batches if necessary, cut-side down, until caramelised (1 minute); transfer to plate.

5.To serve, place cheesecake on a cake plate, top with pan-roasted figs and herbs, then drizzle with Amaro syrup.