375 gm dried figs 1/2 cup lemon juice 3 cloves 2 fresh bay leaves Base & Sides 200 gm sweet brioche loaf, chopped 100 gm walnut pieces 90 gm butter, melted 100 gm (1/2 cup firmly packed) brown sugar Filling 250 gm cream cheese (room temp) 180 gm (3/4 cup) caster sugar 2 tbsp lemon juice 4 eggs 500 gm mascarpone
Combine figs, lemon juice, cloves, bay leaves and one cup water in a small deep frying pan and simmer over medium heat for two minutes. Remove from heat and cool to room temperature or stand overnight. Drain figs, cut in half and reserve bay leaves.
Lightly grease a 23 cm. square cake tin with removable sides (if you have one) or line the base and sides of a 23 cm square cake tin using very long pieces ov baking paper that overhang the sides.
For base, process brioche and walnuts in a food processor until finely chopped. Spread on an oven tray and bake at 180°C, stirring occasionally, for 10 minutes until crisp (probably easier in a heavy frying pan over the top burner!).
Reduce oven temperature to 150°C.
Combine crumb mixture with melted butter and brown sugar and mix well. Press mixture into base of prepared tin. cover and refrigerate until firm. Alternatively, you could have just made a biscuit crumb crust and added some crushed walnuts - I bet it would be just as good.
For filling, beat cream cheese until smooth, add sugar and lemon juice and beat until combined, then add eggs, one at a time, beating well after each. Add mascarpone and beat until just combined.
Place figs in a layer over base, pour filling over and place reserved bay leaves on top. Bake at 150°C for 1-1.25 hours, or until filling is set. Turn oven off and cool in oven with door ajar.
Keeps covered in fridge for up to four days.