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.