Yoghurt cheesecake

    200g digestive biscuits
    75g unsalted butter, melted
    4 gelatine leaves
    Grated rind and juice of 1 orange
    120g caster sugar
    600ml thickened cream
    500g thick Greek-style yoghurt
    4 tbs honey
    3 tbs unsalted, shelled pistachio nuts, roughly chopped
  1. Line the base and sides of a 23cm springform cake pan with plastic wrap.
  2. Finely crush biscuits in a food processor, then transfer to a bowl. Add butter and stir until combined. Press into the base of the cake pan and chill for 30 minutes.
  3. Soak gelatine leaves in cold water for 5 minutes, then drain. Place orange juice and sugar in a saucepan, and stir over low heat until sugar dissolves.
  4. Squeeze gelatine leaves of excess water and add to pan. Remove from heat.
  5. In a bowl, beat together cream and yoghurt, add orange juice mixture, rind and orange blossom water. Pour over base and chill overnight. To serve, place cheesecake on a platter, drizzle with honey and sprinkle with pistachios

Notes & tipsBegin this recipe the day before.


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