Method

• 1.
  Preheat the oven to 180°C. Grease a 24cm springform pan and line with baking paper.
• 2.
  Place biscuits in a food processor and whiz to a fine crumb. Add butter and whiz to combine. Press evenly into base of the prepared pan. Chill until ready to use.
• 3.
  To make the filling, place goat’s curd, honey, vanilla seeds and lemon zest and juice in a large bowl and whisk until light and fluffy. In a separate bowl, whisk eggs and sugar for 1 minute or until well combined. Gradually add egg mixture to curd mixture, whisking until smooth.

• 4.
  Pour over biscuit base, then place on a baking tray and bake for 90 minutes or until the edges are golden and the centre still has a slight wobble. Turn off oven and leave to cool in oven for 30 minutes. Remove and set aside to cool to room temperature. Refrigerate for at least 1 hour or overnight.
• 5.
  Meanwhile, for the rhubarb, increase oven temperature to 200°C. Place rhubarb, sugar, verjuice, lemon zest and vanilla pod and seeds in a roasting pan. Cover with foil and roast for 30 minutes or until rhubarb has softened. Set aside, covered, to cool.
• 6.
  Strain liquid into a small saucepan and place over medium heat. Simmer for 2-3 minutes or until syrupy and reduced by half. Set aside to cool completely.
• 7.
  For the toffee figs, place sugar on a plate and dip cut side of figs into sugar. Heat a frypan over medium-high heat. Cook figs, cut-side down, for 2-3 minutes or until caramelised. Transfer to a tray and set aside until ready to serve.
• 8.
  Place cheesecake on a serving platter. Top with rhubarb, syrup and figs. Serve with pistachios and honeycomb.