INGREDIENTS

300g cream cheese, at room temperature
200g thick Greek-style yoghurt
2 tbs cornflour
4 eggs, lightly beaten
200g pure icing sugar, sifted
2 tbs tahini
6 figs, halved
100g Fewster’s honey
1/3 cup pistachios, roasted, chopped

SESAME BASE
60g caster sugar
60g unsalted butter, softened
1/2 cup sesame seeds
2 tbs fine polenta
2 tbs plain flour
1/2 tsp baking powder
1 egg, lightly beaten
1 tsp vanilla extract

DATE COMPOTE
100g pitted Medjool dates
1/3 cup pistachios, toasted and ground

METHOD

STEP 1
Preheat the oven to 180°C. Grease and line the base and sides of a 22cm springform cake pan with baking paper.

STEP 2
For the base, beat sugar and butter in a bowl until thick and pale. Beat in remaining ingredients with 1/4 tsp salt, to form a dough. Press into the base of pan with the back of a spoon, then bake for 10-12 minutes until just firm. Cool slightly.

STEP 3
Meanwhile, for the date compote, place dates in a bowl and just cover with hot water. Set aside for 15 minutes to soften. Drain dates, reserving soaking water, and whiz in a food processor until smooth, adding 1 tbs soaking liquid at a time to make a spoonable puree. Stir in pistachios, then spoon over sesame base.

STEP 4
To make the filling, whiz cream cheese in a food processor for 30 seconds until smooth. Add yoghurt, cornflour, eggs, sugar and tahini, and whiz to combine. Pour over date puree. Bake, on the bottom shelf of oven, for 40 minutes or until
cooked through with a slight wobble in the centre. Place figs on a baking tray and add to oven for the final 10 minutes of cooking or until just soft. Allow to cool.

STEP 5
Arrange figs over cheesecake, drizzle with honey, and sprinkle with pistachios. Serve chilled or at room temperature.

Enjoy!