Fig and Parmesan Cheesecake

Directions

1. Preheat oven to 350 degrees F.
2. Sift together the flour and baking powder.
3. Melt the butter and set aside to cool. Cut a piece of
4. parchment or wax paper to fit the bottom of a 10-inch springform pan.
5. Butter the pan bottom, place the paper on top and butter it.
6. Put the pan in the refrigerator to solidify the butter.
7. Beat eggs and sugar together until light and fluffy.
8. Add the milk and beat slowly to incorporate.
9. Add the cream and beat slowly to incorporate.
10. Add the grated Parmesan, either by beating slowly or by
11. taking bowl off mixer and stirring it in gently with a whisk or
12. spatula. With bowl off mixer, stir in the flour mixture.
13. Stir in reserved melted butter, vanilla and liqueur.
14. Remove springform pan from refrigerator and dust the bottom with
15. flour; shake out excess.
16. Fill the pan with the batter until it is about halfway up the sides.
17. Cut the stem end and blossom end off each fig, then cut figs in half horizontally. Press each fig half into the batter, rounded side down.
18. The batter will ooze slightly over them. Sprinkle generously with
19. sesame seeds.
20. Bake until puffy and golden brown, about 1 1/4 to 1 1/2 hours.
21. Center should be slightly springy to the touch.
22. Remove from oven and immediately run a thin paring knife around the edge of the cake.
23. Let the cake sit for half an hour before removing the side of the mold.
24. The cheesecake is best served warm or at room temperature.
25. Refrigerating it will dull the taste. It will keep up to
26. 3 days, at room temperature.