Creamy cheesecake with drunken fruit
Creamy cheesecake with drunken fruit Ingredients100g fresh figs, cut in half30ml (2 tbsp) brandy (or kirsch)500g soft goat's milk cheese1 x 385g can condensed milk5ml (1 tsp) vanilla essence80ml ( cup) caster sugar15ml (1 tbsp) cornflour60ml ( cup) lemon juice2ml ( tsp) grated nutmegMethodToss the figs in a bowl with the brandy or kirsch and leave to infuse for about 10 minutes.Preheat the oven to 170ºC. Line a 23cm springform pan with greaseproof paper and spray with cooking spray.Combine the cheese, condensed milk, vanilla essence, caster sugar, cornflour, lemon juice and nutmeg in a bowl and mix. Stir in the figs and any liquid, reserving a few figs for the topping. Place this mixture in the prepared tin and bake for 30-40 minutes. The centre should still be wobbly. Remove and cool completely. Decorate with reserved figs and serve. Serves 8.