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Chai Yoghurt Cheesecake

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23cm cake tin


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

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.          

Available In Stores (check below)
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