SKU: 9990112

Chai Yoghurt Cheesecake

cake

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.

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