Ingredients

Steps

• Preheat the oven to 180°C.
• Crush the oatcakes, mix with melted butter, and press into a 25cm springform tin.
• Pulse ricotta, soft cheese, eggs, salt, and pepper in a food processor until smooth.
• Add Roquefort and chopped figs to the processor and pulse again.
• Spoon the mixture onto the base and bake for one hour before cooling.
• Simmer vinegar, sugar, nutmeg, onions, and garlic in a pan until syrupy and soft.
• Serve cheesecake wedges topped with onions, salad leaves, and remaining syrup.