Lemon cheesecake with passionfruit and grilled figs

Babiche Martens

This makes one whole cheesecake but, if you want to serve them as individuals, do what we have done and use a cookie cutter to stamp out rounds.

Figs

6	Fresh figs, halved
1 Tbsp	Honey
2 tsp	Butter, melted

Cheesecake

¼ cup	Brown sugar
200 g	Biscuit crumbs, use digestive or malt biscuits
130 g	Butter, melted
3	Eggs
2	Lemons, finely grated zest
½ cup	Brown sugar
2 cups	Cream cheese
2 cups	Mascarpone
2 tsp	Vanilla extract
3	Passionfruit

Directions

1. To grill the figs, preheat a grill or hot plate grill halved figs for 3 minutes.
2. Drizzle the figs with honey and melted butter, then set aside.
3. To make the cheesecake, mix the crumbs, sugar and butter together. Press the mix into a greased springform tin. Chill.
4. Preheat the oven to 170C. Beat the lemon zest with the eggs, sugar, cream cheese, mascarpone and vanilla then spoon the filling into the crumb base.
5. Bake for approximately 50 minutes. If the cheesecake looks golden, give a gentle shake. If not wobbly, it will set as it cools.
6. When ready to serve, spoon over fresh passionfruit and serve with figs.