Cheesecake with Drunken Figs


  • 100G fresh figs, halved
  • 30ml (2tbsp) brandy
  • 500g cream cheese
  • 1 x 385g can condensed milk
  • 5ml (1tsp) vanilla essence
  • 85ml (1/3 cup) caster sugar
  • 15ml (1tbsp) cornflour
  • 60ml (4tbsp) lemon juice
  • Dash of nutmeg


  1. Toss figs in bowl with brandy and leave to infuse for at least 15 minutes. Preheat oven to 170 degrees C. Line a 23cm springform pan with bake paper.
  2. Combine the cheese, condensed milk, vanilla essence, caster sugar, cornflour, lemon juice and nutmeg in a bow and mix. Sir in the figs and any extra liquid reserving a couple for decoration.
  3. Pour mixture into tin and bake fo r30-40 minutes. The centre should still be wobbly. Remove and cool completely and decorate with reserved figs and serve.