Fiadone Corsican Cheesecake with Chestnut Honey and Figs

Ingredients

• 1 pound brocciu cheese or fresh sheep's milk ricotta cheese
• 1 tablespoon unsalted butter, softened
• 4 large eggs
• 1 large egg yolk
• 1 cup granulated sugar
• 1 ½ tablespoons (3/4 ounce) brandy
• 1 tablespoon plus 1 teaspoon grated lemon zest (from 2 lemons)
• 1 tablespoon chestnut honey, plus more for drizzling
• ½ teaspoon kosher salt
• 1 cup water
• ⅓ cup very thinly sliced lemon peel strips (no wider than 1/8 inch) (from 3 lemons)
• 1 tablespoon plus 1 teaspoon fresh lemon juice (from 1 lemon)
• 2 teaspoons glucose syrup or agave syrup
• ½ cup granulated sugar, divided
• 8 fresh figs (about 1 pound), halved lengthwise

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