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How to make Bruleed orange & fig cheesecake

Yield = 10
Prep time: 0:45
Cook time: 1:00
Total time: 1:45

Ingredients

  • 160g Arnott’s Milk Coffee biscuits, halved
  • 100g natural almonds, roasted
  • 70g unsalted butter, melted, plus extra, to grease
  • 55g (1/4 cup) caster sugar
  • Apple topping, to serve (optional : see Notes)

Orange & fig cheesecake filling

  • 300g dried figs, stems discarded, halved
  • 250ml (1 cup) freshly squeezed orange juice
  • 220g (1 cup) caster sugar
  • 750g full-fat cream cheese, softened
  • 180g Tamar Valley Greek Style Yoghurt
  • 5 eggs
  • 250ml (1 cup) pouring cream
  • 1 teaspoon vanilla extract

Method

  • Step 1 To make fig mixture for filling, place figs, orange juice and 110g (1/2 cup) sugar in a small saucepan, and stir to combine. Bring to a simmer over medium heat, then cook for 20 minutes or until figs are softened and liquid is reduced to a golden syrup. Process hot fig mixture in a food processor to a paste. Cool for 10 minutes.
  • Step 2 Meanwhile, to make biscuit base, process biscuits in a food processor to coarse crumbs. Add nuts and process until roughly chopped. Add butter and process until combined. Grease a 26cm springform pan with extra butter, then dust with flour. Press biscuit mixture over base, then refrigerate until needed.
  • Step 3 Preheat oven to 200C. To make filling, using an electric mixer, beat cream cheese and yoghurt on low speed, scraping down the side of the bowl occasionally, for 5 minutes or until smooth. Add remaining 110g (1/2 cup) sugar and beat until just combined. Add eggs, one at a time, beating after each addition until combined. Add fig paste and beat until combined. Using a hand whisk, whisk in cream and vanilla until combined.
  • Step 4 Pour filling over base, then bake for 10 minutes. Reduce oven to 150C, then bake for a further 30 minutes or until edge is set and centre moves only slightly when pan is shaken. Turn off oven and cool cake in oven with oven door held ajar with a wooden spoon for 1 1/2 hours. Remove from oven and cool to room temperature, then refrigerate for 4 hours or until chilled.
  • Step 5 Scatter sugar over cake. Using a kitchen blowtorch, work flame slowly over cake in sweeping motions to melt and caramelise sugar. Serve with apple topping, if using.