Preheat the oven to 165°C
Lightly grease the base and sides of a 24cm spring base cake tin and line with baking paper.
In a food processor, add the oats, walnuts, macadamia butter and sugar and process until broken down and well combined.
Add the water and process until the mixture starts to form together.
Transfer to the cake tin and press the mixture firmly into the base and sides of the cake tin.
Wipe down the food processor with kitchen paper to remove any crumbs then add the oranges and process until smooth.
Add ricotta, vanilla, sugar, eggs and lemon juice and continue to process until the mixture is smooth and creamy.
Pour the mixture into the cake tin and smooth the surface with a knife.
Arrange sliced figs over the top of the cake, then place in the oven to bake for 60 minutes or until set.
Leave to cool.
Remove cake from tin and refrigerate for 2 hours before serving
Nutritional Info per serve
1,089 kJ (264 cal), 9 g protein, 20 g carbs, 2 g fibre, 16 g fat (4 g sat fat), 119 mg sodium
FYI: With more fibre, fewer kJ's and 80 % less saturated fat than traditional cheese cake, our version is a treat you can afford to indulge in, every now and again and again!