Fig, Pistachio & Cinnamon Souffle Cheesecake
For filling:
- 250g/0.5lb. cream cheese, at room temperature
- 1 cup milk
- 3/4 cup sugar, divided in half
- 4 eggs, separated
- 3 tablespoons plain all purpose flour
- 1 tablespoon cornstarch
- 1/2 teaspoon ground cinnamon
To decorate
- 4 ripe figs
- 3 tablespoons finely chopped pistachios
- 3-4 tablespoons honey
Step 1 - Preheat oven to 150C/300F and line the bottom of a 20cm/8inch pan with parchment. Wrap an 8inch/20cm springform tin in two layers of foil. Brush butter on the sides of the tin brushing vertically as shown-this will ensure that the souffle rises (do not miss this step!).
Step 2 - Put a kettleful of water onto boil and have a baking tray with high sides ready that can fit the springform tin (to make a water bath). Process the cream cheese and milk together until it makes a smooth mixture. Add half of the sugar and the egg yolks to the mixture. Sift the flour, cornstarch and cinnamon into the mixture and mix to combine.
Step 3 - Place the egg whites in the bowl of an electric mixer and whip to soft peaks. Add the remaining half of the sugar and whip to firm peaks. Fold in a couple of tablespoons of the egg whites into the cream cheese mixture to loosen it. Add the remaining egg whites in 3-4 batches folding gently so as not to deflate it too much. Spoon into the prepared tin and place in the water bath tray. Pour the hot water from the kettle around the cake to make a bath and bake for 1 hour 10 minutes or until there is no longer a wobble in the centre. Cool completely in the tin. Cover and refrigerate overnight.
Step 4 - Cut a cross into the figs so that they open up and place in a circle in the centre of the cake. Sprinkle with pistachios and drizzle with honey.