Yoghurt Cheesecake


150g wheatmeal biscuits

75g margarine, melted

5 gelatine leaves

Grated rind and juice of 1 orange

100g caster sugar

250ml thickened low-fat cream

750g thick low-fat Greek style natural yoghurt

2 teaspoon orange blossom water

1 tablespoon crushed cardamom seeds


Begin this recipe the day before. Turn the base of a 23cm spring form cake tin upside down so that it is flush with the sides, then line well with a couple of layers of plastic wrap.

Finely crush biscuits in a food processor, and then transfer to a bowl. Add margarine and stir until combined. Press firmly into the base of the cake pan and chill for 30 minutes.

Soak gelatine leaves in room temperature water for 5 minutes, until soft, then drain. Place orange juice and sugar in a saucepan, and stir over low heat until sugar dissolves.

Squeeze gelatine leaves of excess water and add to pan. Remove from heat.

In a bowl, mix together cream and yoghurt, and add cooled orange juice mixture, rind, orange blossom water and half the cardamom seeds. Pour over base and chill overnight.

To serve, place cheesecake on a platter, and pile sliced fresh figs on top and scatter remaining cardamom seeds.

Serves 12.