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Prep Time: 00:40
Servings: 10
Cooking Time:
Ingredients
- 200g - digestive biscuits
- 75ml - butter, melted
- 25ml - gelatine
- - zest and juice of 1 orange
- 145ml - castor sugar
- 500ml - double cream
- 500ml - thick Greek yoghurt
- 30ml - orange blossom water, optional (available at delis)
- - unsalted pistachio nuts, shelled
- 60ml - honey
Method
A notoriously indulgent anytime dessert.
Line the sides of a springform cake tin (23cm) with clingfilm – this makes it easier to remove the cheesecake once it has set.
Chop the digestives in a food processor or place them in a thick plastic bag and crush with a rolling pin. Add the butter and stir thoroughly. Lightly press the digestive mixture onto the bottom of the cake tin – do not press too firmly. Refrigerate while preparing the top layer.
Pour the gelatine into 40ml cold water in a glass bowl and leave it to stand until a jelly has formed.
Heat the orange zest, orange juice and castor sugar in a small saucepan and stir over a moderate heat until the sugar has dissolved. Remove from the heat and add the gelatine. Stir until the gelatine has dissolved and allow to cool.
Whisk the double cream and yoghurt. Add the orange syrup and orange blossom water and mix thoroughly. Pour the mixture onto the prepared crust in the cake tin and refrigerate until set.|
Carefully loosen the edge of the springform tin and remove the clingfilm around the cheesecake. Place the cheesecake on a serving platter and sprinkle pistachio nuts on top. Lightly drizzle the honey on top and serve.
Words and image: Home magazine
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Chop the digestives in a food processor or place them in a thick plastic bag and crush with a rolling pin. Add the butter and stir thoroughly. Lightly press the digestive mixture onto the bottom of the cake tin – do not press too firmly. Refrigerate while preparing the top layer.
Pour the gelatine into 40ml cold water in a glass bowl and leave it to stand until a jelly has formed.
Heat the orange zest, orange juice and castor sugar in a small saucepan and stir over a moderate heat until the sugar has dissolved. Remove from the heat and add the gelatine. Stir until the gelatine has dissolved and allow to cool.
Whisk the double cream and yoghurt. Add the orange syrup and orange blossom water and mix thoroughly. Pour the mixture onto the prepared crust in the cake tin and refrigerate until set.|
Carefully loosen the edge of the springform tin and remove the clingfilm around the cheesecake. Place the cheesecake on a serving platter and sprinkle pistachio nuts on top. Lightly drizzle the honey on top and serve.
Words and image: Home magazine
To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.
