Cup of Yum
1. Pre heat your oven to 160 deg C (not fan forced-if using a fan forced oven drop the temperature by 20 deg C) and lightly grease a 20cm springform tin.
2. Combine the crushed digestive biscuits with the butter and press this crumb mixture over the base of the tin. Place it in the refrigerator whilst you make the filling.
3. Beat the eggs and sugar in an electric mixer until the mixture becomes pale and creamy (this should take ten minutes). Add the cheese, rind and lime juice and continue to beat until the mixture is smooth and creamy (about 2 minutes).
4. Pour the mixture into the tin and bake in the oven for 45-50 minutes. (check the mixture at 40 minutes and go from there-feel the top to see if it's cooked through).
5. Once cooked, turn off the oven and allow the cheesecake to cool in the oven with door ajar for one hour.
6. Refrigerate cheesecake for few hours before serving with the fig salsa.

To make the fig salsa:

1. Heat the honey, vanilla and muscat in a pot until the mixture begins to bubble.
2. Remove from the stovetop and add your figs.
3. Toss gently to coat the figs.
4. Allow to cool before serving with cheesecake.