Basque-style ‘burnt’ cheesecake with honey roasted figs – Food & Home Magazine

Ingredients

• 840 g Philadelphia cream cheese
• 325 g caster sugar
• 4 medium free-range eggs, plus 2 yolks, beaten
• 600 ml double cream
• 1 tbsp vanilla-bean paste
• 5 tbsp plain flour
• 6–8 fresh figs, halved
• 1 rosemary sprig
• 4 tbsp runny honey
• 4 tbsp sweet sherry
• ***You will need:
• 20 cm loose-bottom cake tin, the base and sides lined with baking paper, extending 3–4 cm above the rim