Ingredients:
- 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
Method
- 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.
- 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.
- 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.