No-bake yoghurt cheesecake

Recipe from: 17 November 2015
recipe, cheesecake, dessert, sweet,yoghurt

Ingredients 10
Servings 10
Time 00:40

Ingredients

  • 200
    g
    digestive biscuits
  • 75
    ml
    butter, melted
  • 25
    ml
    gelatine
  • zest and juice of 1 orange
  • 145
    ml
    castor sugar
  • 500
    ml
    double cream
  • 500
    ml
    thick Greek yoghurt
  • 30
    ml
    orange blossom water, optional (available at delis)
  • unsalted pistachio nuts, shelled
  • 60
    ml
    honey
 

Method

 
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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Read more on: yoghurt  |  sweet  |  recipe  |  dessert  |  cheesecake
 

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