Ingredients For Base
- 2 cups walnuts, toasted, cooled and finely ground
- ¼ cup castor sugar
- ½ tsp. ground cinnamon
- 1 cup graham cracker crumbs
- A little melted butter
- Grease a 22-cm springform pan and wrap a collar of foil around the outside of the pan.
- Combine, walnuts, sugar, cinnamon and cracker crumbs with melted butter. Press onto base of the pan and set aside.
Ingredients for Filling
- 900 grams cream cheese
- ½ cup sour cream or yoghurt
- ¾ cup honey
- 1 tbsp. castor sugar
- 4 large eggs
- Grated zest of 1 orange
- Grated zest of 1 lemon
- 1 tsp. vanilla essence
- Juice of 1 orange and lemon, reduced to 1 tbsp. by cooking it
- ¼ tsp. ground cinnamon
- 200 grams dried figs or dates, chopped
- Dates, dried figs and chopped walnuts to decorate
- With an electric mixer blend cream cheese and sour cream at medium speed, occasionally scraping the sides of the bowl.
- Add honey, sugar and eggs one at a time. Add zest, vanilla essence, reduced juice, cinnamon and figs.
- Pour the filling over the prepared crust. Place in a large baking dish and add enough boiling water to come halfway up the sides of the springform pan.
- Bake in a preheated oven at 180C/360F for about 50 minutes. Turn the oven off and, leaving the door ajar, allow the cake to cool in the oven for one to two hours. This prevents the cake from cracking.
- Wrap the cheesecake in cling wrap and refrigerate overnight to allow it to set. Decorate with dates, dried figs and chopped walnuts.
Chef’s Note: The citrus juice is optional but will appeal to those who like their cheesecake tart.