Bake Dad’s day with this cheesecake with dried fig and blood orange compote

IngredientsFor the cheesecake250g caster sugarseeds from 1 vanilla pod840g cream cheese, at room temperature5 large eggs, at room temperature400ml double cream¼ tsp almond extract (or ½ tsp vanilla extract)60g plain flour¼ tsp fine sea saltFor the fig and blood orange compote180g soft dried figs150ml sweet sherry or marsala wine1 strip orange peel1 bay leaf1-2 tsp honey2 blood oranges1 orangepinch flaky sea salt2 tbsp toasted pistachios or walnuts, roughly choppedMethodMake the CheesecakeStep 1To line a baking tin, tear off two large sheets of baking paper, each large enough to cover the base and sides of a 20cm springform tin with plenty of overhang. Scrunch each sheet into a ball, then flatten it out again (this softens the paper and helps it mould more easily to the tin). Lay one sheet inside the tin, pressing it into the base and up the sides, then place the second sheet at an angle to the first so that the tin is completely lined. Set aside.Step 2Preheat the oven to 190C fan-forced (210C conventional).Step 3To make the cheesecake, place the caster sugar and the vanilla seeds in the bowl of an electric mixer. Rub the mixture between your fingertips until fragrant. Add the cream cheese and beat with the paddle attachment on medium speed until smooth and creamy(about 2 minutes).Step 4Add the eggs, one at a time, beating well and scraping down the bowl between each addition. Once smooth, add the cream and almond (or vanilla) extract and beat on medium-low speed until combined. Sift over the flour and salt, then gently fold in using a hand whisk until fully incorporated.Step 5Pour the batter into the prepared tin and rap the tin firmly on the bench a few times to remove any large air bubbles. Bake for 50-55 minutes until the top is deeply golden-brown and the centre still has a slight wobble when gently shaken. Set aside to cool completely, then refrigerate for at least 2 hours and up to 2 days.Make the CompoteStep 1For the compote, cut the figs into thick strips or wedges and place in a small saucepan with the sherry or marsala wine, orange peel, bay leaf and honey.Step 2Bring just to a simmer, then remove from the heat and leave to steep for about 15 minutes until the figs have softened and plumped slightly.Step 3Meanwhile, cut away the peel and pith from the blood oranges and orange. Slice the flesh into segments, catching any juices in a bowl. Remove the orange peel and bay leaf from the figs, then gently fold through the citrus segments and their juices. Add a tiny pinch of flaky salt and toss gently to combine.To serveUnlatch the tin and use the paper overhang to carefully lift the cheesecake onto a serving plate. Slice with a hot knife – dipped in hot water and wiped dry between cuts – and serve with spoonfuls of the compote alongside. Scatter with pistachios or walnuts just before serving.