Fig and Honey Cheesecake

Serves 10



  • 175g crushed shortbread biscuits
  • 400g full fat cream cheese
  • 200ml full fat crème fraiche
  • 400ml double cream
  • 2 vanilla pods
  • 75g clear runny honey
  • 50g walnuts, roasted and roughly crushed
  • 3 fresh figs, cut into thin wedges (2-3 pieces per portion)
  • Extra honey, to serve


  1. Blend the biscuit in a processor until turned into breadcrumbs. Evenly spread into a 23cm loose bottom tin.
  2. In a bowl, whisk together the cheesecake ingredients until thick and creamy. Pour over the base and allow to chill for a minimum of 1 hour or until set firm. Remove from tin and cut into 10 pieces.
  3. Add figs, crushed walnuts and drizzle with extra honey before serving.
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