Fig, walnut and maple-syrup cheesecake Serves 6

A glut of figs is a very welcome problem in my kitchen. I can’t get enough of their subtle flavour, which works so well in both sweet and savoury dishes

Ingredients

For the base 75g lightly toasted walnuts 150g digestive biscuits 50g dried figs, very finely

chopped 1tspn finely chopped fresh

rosemary (optional) Pinch of sea salt 75g melted butter 75ml maple syrup

For the filling 500g cream cheese 1tspn vanilla-bean paste 75g icing sugar 250ml double cream

For the topping 6–8 quartered figs 25g lightly toasted and

roughly chopped walnuts 30ml maple syrup

Method

Line the base and sides of a 20cm spring-form cake tin with silicone paper, using butter to keep it in place.

To prepare the base, blitz the walnuts into large crumbs using a food processor (alternatively, bash them in a freezer bag). Add the digestives and repeat. In a large bowl, combine the crumbs with the dried figs, rosemary and sea salt, then pour the melted butter and maple syrup over them. Mix well, then spoon into the prepared cake tin, using the back of a spoon to push the mixture down into a smooth and level cake base.

To prepare the filling, mix together the cream cheese, vanilla-bean paste and icing sugar using an electric whisk. Add the double cream and mix again until fully combined. Pour onto the cheesecake base and smooth the surface with a spatula. Tap the tin firmly on a work surface to remove air bubbles, then leave the cake in the fridge to set overnight.

Once set, remove the cheesecake gently from the tin. Decorate the top with fresh fig quarters, sprinkle on the toasted walnut pieces, drizzle with maple syrup and enjoy.