Buttermilk cheesecake

Preheat the oven to 180 ºC. Crush the biscuits and mix with the melted butter. Line the bottom and sides of a 27 cm loose-bottomed cake tin with the mixture. Chill until needed. Beat the eggs slightly and add the cottage cheese, brown sugar and buttermilk. Stir until mixed, sifting cake flour into the mixture as you go. Add the liqueur and essence and mix until smooth. Pour into the prepared crust. Sprinkle with ground cinnamon and bake for 1 hour until set. Turn off oven and allow to cool in oven until lukewarm. Remove from oven and leave to cool, cover with clingwrap and chill. Slice and serve with grilled figs and syrup.
Makes one medium cheesecake.