Espresso, Fig And Hazelnut Cheesecake - cooking recipe

Ingredients

9 oz graham crackers, broken into pieces
1/3 cup butter, melted
9 oz dried figs, coarsely chopped
2 tbsp Grand Marnier liqueur
9 oz cream cheese, at room temperature
1/2 cup sugar
2 cups ricotta
2 None large eggs
1/3 cup heavy cream
1/4 cup strong coffee or espresso
3.5 oz hazelnuts, ground
3.5 oz hazelnuts, roasted, skins removed, coarsely chopped

Preparation

Grease base of a 9 inch diameter springform pan and line with parchment paper.
Place graham cracker 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.
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.
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 graham cracker crust. Chill for 15 mins, until cold.
Preheat oven to 350\u00b0F. Beat cream cheese and 1/4 cup sugar in a medium bowl until smooth. Add ricotta and beat until combined.
In a separate bowl, beat eggs and remaining sugar until pale and creamy. Gradually stir egg mixture, cream and coffee into cheese mixture. Fold in ground hazelnuts. Spoon over fig mixture.
Bake for 20 mins. Sprinkle over hazelnuts. Bake for 30 mins, until just set, but slightly soft in center. Turn oven off. Cool in oven with door slightly ajar for 1 hour. Cover and refrigerate overnight to firm.