Ingredients
Method
1.Preheat oven to 180°C. Line base of a 22cm springform tin with baking paper.
2.Cover base of tin with cake slices. Bake for 10 minutes or until browned lightly. Reduce oven to 150°C.
3.Meanwhile, beat cream cheese, sour cream, extract, brandy, nutmeg and sugar in a medium bowl with an electric mixer until smooth. Beat in eggs, one at a time, until just combined. Pour mixture into tin.
4.Bake cheesecake for 45 minutes or until just set. Cool cheesecake in oven with door ajar. Cover; refrigerate overnight.
5.Stir honey, the water and cinnamon stick in a medium heavy-based frying pan over high heat; bring to the boil. Reduce heat; simmer until sticky. Remove cinnamon stick.
6.Remove cheesecake from tin, place on a serving plate; top with figs, grapes and pomegranate seeds. Serve drizzled with syrup.
To remove the seeds from the pomegranate, cut the whole pomegranate in half crossways; hold it, cut-side down, in the palm of your hand over a bowl, then hit the outside firmly with a wooden spoon. The seeds should fall out easily; discard any white pith that falls out with them.
Note
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Nutty choc-chip boiled fruit cakes
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