Yoghurt cheesecake

Author: Delia // Category: ,
Yoghurt cheesecake
Photography by Ian Wallace

Ingredients (serves 8)

  • 200g digestive biscuits
  • 75g unsalted butter, melted
  • 4 gelatine leaves*
  • Grated rind and juice of 1 orange
  • 120g caster sugar
  • 600ml thickened cream
  • 500g thick Greek-style yoghurt
  • 2 tbs orange blossom water*
  • 4 tbs honey
  • 3 tbs unsalted, shelled pistachio nuts, roughly chopped


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

  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 for 30 minutes.

  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.

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

  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


  • Begin this recipe the day before.

  • * Gelatine leaves are from gourmet food stores.

  • * Orange blossom water is from gourmet and Middle Eastern shops.

delicious. - October 2004, Page 110
Recipe by Valli Little

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