Yogurt cheesecake with star anise plums 

Cook time: 5 minutes 

Prep time: 20 minutes 

Serves: 6

Cheesecake  

4 leaves of gelatine  

250 gm cream cheese 5 

00 ml yogurt plain  

1 lemon, juiced 

½ tsp vanilla essences  

4 tbsp honey  

4 cups cold water  

Base  

1/2 pkt digestives  

1/2 pkt Biscoff biscuits  

3 tbsp butter  

5 plums cut in half and stones removed  

1 tbsp honey  

1 cinnamon stick  

6 star anise

Crush the biscuits lightly and add melted butter until combined well.

Press into the base of a 6-inch cake tin and refrigerate, then place the gelatine leaves into a bowl of cold water to bloom for 10 minutes.  

Using a mixer whip the cream cheese and yogurt together until smooth. Add the lemon juice, vanilla and honey.  

Squeeze the excess water out of the gelatine and place into a small pot on a low heat until completely dissolved. Combine into the cheesecake and whisk until well combined. Pour mixer into cake tin and set for at least 4 hours.  

Honey roasted plums  

Place the plums into a tin foil along with the honey, cinnamon and star anise, loosely wrap and place into a fire, onto a BBQ or into an oven on 200*c for 5 minutes or until the plums just start to fall apart. Remove and allow to cool.  

To serve. Run a hot knife around the outside of the cake tin and lift out Garnish with cooled plums and edible flowers.

LISTEN ABOVE

<h2>Yogurt cheesecake with star anise plums&nbsp;</h2>
Cook time: 5 minutes&nbsp;
Prep time: 20 minutes&nbsp;
Serves: 6
Cheesecake &nbsp;
4 leaves of gelatine &nbsp;
250 gm cream cheese 5&nbsp;
00 ml yogurt plain &nbsp;
1 lemon, juiced&nbsp;
½ tsp vanilla essences &nbsp;
4 tbsp honey &nbsp;
4 cups cold water &nbsp;
Base &nbsp;
1/2 pkt digestives &nbsp;
1/2 pkt Biscoff biscuits &nbsp;
3 tbsp butter &nbsp;
5 plums cut in half and stones removed &nbsp;
1 tbsp honey &nbsp;
1 cinnamon stick &nbsp;
6 star anise
Crush the biscuits lightly and add melted butter until combined well.
Press into the base of a 6-inch cake tin and refrigerate, then place the gelatine leaves into a bowl of cold water to bloom for 10 minutes. &nbsp;
Using a mixer whip the cream cheese and yogurt together until smooth. Add the lemon juice, vanilla and honey. &nbsp;
Squeeze the excess water out of the gelatine and place into a small pot on a low heat until completely dissolved. Combine into the cheesecake and whisk until well combined. Pour mixer into cake tin and set for at least 4 hours. &nbsp;
Honey roasted plums &nbsp;
Place the plums into a tin foil along with the honey, cinnamon and star anise, loosely wrap and place into a fire, onto a BBQ or into an oven on 200*c for 5 minutes or until the plums just start to fall apart. Remove and allow to cool. &nbsp;
To serve. Run a hot knife around the outside of the cake tin and lift out Garnish with cooled plums and edible flowers.
LISTEN ABOVE

News, opinion, analysis, lifestyle and entertainment – we’ve got your Sunday morning listening covered with The Sunday Session with Francesca Rudkin on Newstalk ZB.

The Sunday Session with Francesca Rudkin

Mike van de Elzen: Yogurt cheesecake with star anise plums

https://api.omny.fm/orgs/7784f840-c291-422a-924b-ad9000bbad71/clips/8cb3849f-53c7-4805-a119-b3e3017ae5dc/transcript