Espresso, fig and hazelnut cheesecake

1.Grease base of a 22cm springform pan and line with baking paper.

2.Place biscuit pieces in a food processor, Process to make fine crumbs. Add butter and process until combined. Press crumb mixture over base of prepared pan. Chill for 15 mins, until firm.

3.Meanwhile, place figs and liqueur in a small saucepan on medium heat. Add 1/2 cup water, 1 tbsp at a time, to keep mixture moist.

4.Cook for 8-10 mins, until figs break down into a jam-like consistency. Transfer fig mixture to a food processor and process until smooth, Pour fig mixture over chilled biscuit base. Chill for 15 mins, until cold.

5.Preheat oven to 180°C or 160°C fan.

6.Using an electric mixer, beat cream cheese and 1/4 cup of sugar in a medium bowl until smooth. Add ricotta and beat until combined.

7.In a separate bowl, beat eggs and remaining sugar until pale and creamy. Gradually stir egg mixture, cream and coffee into cheese mixture. Fold through hazelnut meal. Spoon over fig mixture in pan.

8.Bake for 20 mins. Top with hazelnuts. Bake for a further 30 mins, until just set, but slightly wobbly in centre. Turn oven off. Cool in oven with door slightly ajar for 1 hr. Cover and refrigerate overnight to firm.