This bake pairs perfectly with a strong coffee and would round up a cosy dinner party really well; the cinnamon spiced filling studded with ripe figs and the nutty pecan base make a nice change from your regular vanilla cheesecake and definitely bring Autumnal vibes to the table.
125g caster sugar
600g ricotta cheese
150g mascarpone cheese
45g plain flour
more figs, honey, mint
- Preheat the oven to 180c.
- Blitz together the pecans and digestives in a food processor. Add the melted butter and blitz again until the mixture resembles coarse breadcrumbs. Tip into a 12inch spring form tin (with a lined bottom) and pat down over the base and up the sides. Chill for 15 minutes.
- Bake the base for 10 minutes then set aside to cool completely. Turn the oven down to 160c.
In a large bowl, whisk together the eggs and caster sugar until the sugar has dissolved. Add the ricotta, mascarpone, flour and cinnamon and whisk again until combined.
- Pile the filling on top of the pecan base. Slice the figs in half and arrange, flesh side up, on top of the cheesecake.
- Bake for 40-50 minutes (there should be a slight wobble in the middle). Leave to cool completely before removing it from the tin.
- Serve with a drizzle of honey and some toasted pecans.