Fig and Sumac Caramel Baked Cheesecake Recipe

Preheat oven 150C. Grease a 23cm springform tin.

Blitz the pistachios and the biscuits for the base in a food processor to fine crumbs. Mix in the melted butter and use to line the base and sides of the tin, patting down to pack firmly. Bake for 15 minutes then set aside.

Make the caramel by melting the sugar and water over a medium heat until dissolved. Once dissolved increase the heat and bubble the mixture until the colour of a rusty penny, do not stir at any point as the caramel will crystallise. Add in the butter, bit by bit (it will splutter) and swirl to combine. Add in the cream and sumac off the heat and stir to combine. Set aside to cool completely.

Make the brittle by heating the sugar and water in the same way. Lay the pistachio pieces in a single layer on greaseproof paper on a baking tray. When the sugar turns the colour of a rusty penny, quickly pour over the pistachios then sprinkle with the sumac. Set aside to cool completely then break into shards.

Make the filling by beating the cream cheese, coconut sugar and vanilla together. Add the beaten egg, bit by bit, alternating with the flour to prevent it from curdling.

Gently mix in the soured cream and 50g of the caramel until just combined then fold in the figs.

Pour the mixture onto the base and bake on the middle shelf for 60-70 minutes until there is only the slightest wobble in the centre.

Leave to cool in the oven for 45 minutes with the door ajar then remove and cool completely in the tin.

When ready, remove from the tin, drizzle with the remaining caramel and decorate with fresh figs and brittle shards.