Chai Yoghurt Cheesecake

23cm cake tin

Ingredients

For the base

• 100g almonds
• 40g raw cashew nuts
• 1 tsp ground ginger
• 1 tsp grd cinnamon.
• ¼ tsp grd cardamom
• ¼ tsp  grd clove
• 20g coconut oil
  
  

For the Top

• 750g yoghurt
• 250g cream cheese
• 2 sheets gelatine (soaked in cold water and drained) melted
• 60g honey (or to taste)
• pinch ground cardamom
• ½ tsp ground cinnamon
• pinch ground ginger
• 10ml lemon juice
  
  

Method

For the base

Blend together all ingredients and press into the base of a lined cake tin. (Alternatively use 1 packet ginger snap biscuits and crush, blend together with melted butter (60ml)

For the top

Combine all ingredients together except the gelatine and adjust seasoning to taste. Add a little yoghurt mix to the gelatine then fold into the mixture. Spoon into the cake tin and allow to set overnight. Serve with chai poached pears and candied ginger slices.