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.

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