FIG, CHOCOLATE AND VANILLA CHEESECAKE

Preparation 30 minutes, plus chilling Cooking about 50 minutes Makes 10-12 slices This sublime combination makes a sophisticated pudding for a special occasion.

FOR THE BASE

250g choc chip cookies 50g unsalted butter, melted

FOR THE FILLING

400g full-fat cream cheese 150g caster sugar 200ml soured cream 1 tsp vanilla bean paste 3 medium eggs

TO FINISH

25g plain chocolate, broken into pieces 10-12 fresh figs

1 Heat the oven to 180°C (160°C fan) gas mark 4. Line a 20cm spring-form round cake tin with baking parchment.

2 To make the base, whiz the biscuits in a food processor until chopped. Transfer to a bowl and stir in the butter until the crumbs are coated. Press the mixture into the base of the cake tin with the back of a spoon and cook for 10-12 minutes. Lower the temperature to 160°C (140°C fan) gas mark

3. 3 For the filling, beat the cream cheese until smooth with a wooden spoon. Stir in the sugar, cream and vanilla bean paste. Beat in the eggs, one at a time, until just smooth (don’t overdo this or the mixture will crack on cooling), then pour the mixture onto the base. Cook for 30-35 minutes until just set. Carefully run a knife between the edge of the cheesecake and the tin – again this will help to stop it cracking as it cools. Cool on a wire rack, then chill thoroughly.

4 Put the chocolate in a heatproof pan over a pan of gently simmering water, leave to melt, then stir until smooth. Remove the cheesecake from the tin and put on a serving plate. Halve the figs and pile on top. Drizzle with the melted chocolate and serve.