HONEY & GARAM MASALA CHEESECAKE

SERVES 10 PREP 10 MINS + CHILLING COOK 1 HOUR 5 MINS

Preheat oven to slow, 160°C. Lightly grease and line a 22cm springform pan. In a large bowl, combine 250g gingernut biscuits and ⅓ cup desiccated coconut. Stir in 125g unsalted melted butter until well combined. Press over base and side of pan. Chill 30 minutes. Meanwhile, in a bowl, using an electric mixer, beat 750g softened cream cheese and ½ cup honey together until smooth. Add 3 eggs, one at a time, beating well between each addition. Mix in 2 tbsp lemon juice. Pour into base. Bake 45-50 minutes. TOPPING In a small bowl, combine 200g sour cream, 1 tbsp caster sugar and 1 tsp garam masala. Remove cheesecake from oven. Gently spread topping over cheesecake. Bake 10-15 minutes until just set. Leave cheesecake to cool in a turned-off oven with door ajar. Chill 4 hours or overnight. Remove from fridge 30 minutes before serving. Top with figs and drizzled honey.