250g digestive biscuits, crushed
100g unsalted butter, melted
5 gold-strength gelatine leaves
500g cream cheese
110g caster sugar
2 tbs Marsala + 125ml Marsala (for figs)
1 tsp rosewater (optional)
300ml thickened cream
1/2 cup brown sugar
5-6 fresh figs, quartered
Grease and line a 22cm springform cake tin.
Mix crushed biscuits and butter in a bowl until combined, then press into base of pan. Place in the fridge until needed.
Place gelatine in a bowl of cold water, stand for 5 minutes, squeeze out excess water from gelatine. Return gelatine to an empty bowl and pour over 1/4 cup (60ml) boiling water. Whisk the gelatine in boiling water until dissolved, then cool slightly.
In a food processor, add cream cheese and sugar and mix until smooth. Add cooled gelatine, the 2 tbs of Marsala and rosewater, if using. Process until combined.
In a stand mixer with the whisk attachment, whip cream until soft peaks, then add cream cheese mixture and beat until smooth. Pour cream cheese mixture over biscuit base, smooth with a spatula.
Cover loosely and chill overnight.
Meanwhile, to make syrup, place remaining Marsala and brown sugar in a saucepan, and heat on medium until sugar is dissolved. Cool slightly, then pour over fresh figs in a bowl, carefully mix through without bruising figs. Place in fridge to cool until ready to serve.
When ready to serve, remove cheesecake from springform tin by carefully scraping a flat knife around the edge of the tin (in between the tin and cheesecake) to loosen the cake, then open springform tin and carefully slide off the bottom onto serving platter, top with cooled syrup and figs, then slice and enjoy!