|200 g||digestive biscuits|
|75 ml||butter — melted|
|25 ml||Sheridans gelatine|
|orange — zest and juice|
|145 ml||castor sugar|
|500 ml||cream — double thick|
|500 ml||yoghurt — Greek, double thick|
|30 ml||orange blossom water|
|pistachios — unsalted, shelled|
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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