Mike van de Elzen: Yogurt cheesecake with star anise plums

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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