Cheesecake Slice with Choccy Biscuit Base Topped with Honey-Glazed Figs

Ingredients:

Cheesecake base: 

200 g chocolate biscuits 

100 g unsalted butter, melted 

Cheesecake filling: 

500 g full-fat cream cheese, softened

¾ cup icing sugar, sifted

2 tbsp cornflour

2 eggs

1 tsp vanilla extract

Cheesecake topping:

6–8 fresh figs, thinly sliced

2–3 tbsp honey

METHOD:

Heat oven to 160°C (fan-forced 140°C). 

Line a rectangular slice tin (approx. 20 × 30 cm) with baking paper, leaving overhang. 

Blitz biscuits in a food processor to fine crumbs. 

Add melted butter and blitz until it looks like wet sand. 

Press firmly into the tin (flat and tight). 

Bake for 10 minutes, then set aside to cool slightly. 

Beat cream cheese until completely smooth (no lumps). 

Add icing sugar, cornflour and vanilla. Beat until fluffy. 

Add eggs one at a time, mixing on low just until combined.

Pour filling over the base and smooth the top. Bake for 35 minutes, or until the edges are set and the centre has a gentle wobble. 

Turn the oven off, crack the door open, and let it cool in the oven for 20 minutes. 

Cool to room temp, then refrigerate at least 4 hours (overnight is best). Drizzle honey over the top of the cheesecake to help the figs stick.

Arrange thinly sliced figs over the top 

Slice into fingers serve and devour.