Method

• 1.
  Preheat the oven to 175°C. Grease and line six 11cm mini springform cake pans with baking paper.

• 2.
  Whiz biscuits in a food processor to fine crumbs. Add almond meal and 1 heaped tbs caster sugar and whiz again. Transfer to a bowl, add melted butter and stir to combine. Divide evenly among pans and press down firmly and evenly. Place pans on a baking tray and bake for 12 minutes or until light golden. Remove from oven and set aside to cool completely.
• 3.
  Soak gelatine in a bowl of cold water for 5 minutes to soften. Place 1/4 cup (60ml) thickened cream in a small saucepan and bring to the boil. Remove from the heat and set aside. Squeeze out excess liquid from gelatine and add to the warm cream. Stir until melted and combined. Cool to room temperature.
• 4.
  Meanwhile, combine cream cheese and remaining 1/2 cup (110g) sugar in a large bowl and beat with an electric mixer until sugar dissolves (use the paddle attachment if using a stand mixer). Add the vanilla extract and remaining 340ml cream and beat to combine. Add egg yolks and beat to combine, then stir in the cooled cream and gelatine mixture.
• 5.
  Whisk the eggwhites to stiff peaks, then gently fold through the cream mixture. Immediately pour the filling into the cake pans, dividing evenly among them. Chill for at least 4 hours or overnight.
• 6.
  When almost ready to serve, bring the amaretto to the boil in a small saucepan. Simmer for 8-10 minutes until reduced to a thick syrup. Remove from heat and leave to cool slightly.
• 7.
  Unmould the cheesecakes and arrange on plates or a serving tray. Top each cake with slices of fig and pour over a little syrup. Serve with whipped cream.