For the shortcrust pastry:
For the cheesecake filling:
From shortcrust pastry:
Mix the sugar with the salt and butter.
Add the eggs and finally the flour (without overworking).
Roll out the shortcrust pastry and cover the bottom and sides of the mold.
Mix the Quescrem Cream Cheese with the Quescrem Goat Roller together with the sugar, vanilla and orange zest. Then add the cream at room temperature and the lemon juice. Then add the flour and mix well. Add the egg and mix carefully so as not to add air. Pour the mixture over the pre-cooked shortcrust pastry and bake in the oven at 150ºC in a bain-marie for 70 minutes.
Then turn off the oven and continue cooking for another 20 minutes. Cool well before serving.
Garnish with fresh figs cut lengthwise into quarters.