Recipes Yoghurt cheesecake

Recipes Yoghurt cheesecake

Recipes Yoghurt cheesecake

Recipes Yoghurt cheesecake Yoghurt cheesecake


  • 200g digestive biscuits
  • 75g unsalted butter, melted
  • 4 gelatine leaves*
  • orange, zested, juiced
  • 120g caster sugar
  • 600ml thickened cream
  • 500g thick Greek-style yoghurt
  • 2 tablespoons orange blossom water*
  • 4 tablespoons honey
  • 3 tablespoons unsalted, shelled pistachio nuts, roughly chopped


  • Step 1

    Line the base and sides of a 23cm springform cake pan with plastic wrap.

  • Step 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 with regard to 30 minutes.
  • Step 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.

  • Step 4

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

  • Step 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