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Cheesecake with Drunken Figs



  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.