Sicilian ricotta cheesecake with botrytis soaked figs

Botrytis soaked figs

• 150 g botrytis semillon
• 70 g caster sugar
• 1 vanilla bean, cut into half lengthways, seeds scraped
• 1 cinnamon quill
• 2 star anise
• 2 pinches ground nutmeg
• 150 g dried figs

Ricotta

• 1800 g full cream milk
• 80 g white vinegar

Shortcrust pastry

• 100 g unsalted butter, chilled and cut into pieces, plus extra for greasing
• 230 g plain flour
• 1 pinch salt
• 50 g icing sugar
• 3 egg yolks

Cheesecake filling

• 80 g dark chocolate (70% cocoa), broken into pieces
• 40 g raw hazelnuts, toasted
• 150 g cream cheese
• 100 g caster sugar
• 100 g sour cream
• 2 eggs
• 40 g mixed peel
• 40 g brandy