Fruity Cheesecake

Method

For the base:

1. Place the biscuits in a food processor and blitz to a fine crumb.
2. Add the melted coconut oil and pulse until well combined.
3. Press mixture evenly into a greased 22 cm x 22 cm loose-based pie tin.
4. Refrigerate until needed.

For the filling:

1. Soak the gelatine powder in the water for 10 minutes.
2. In a saucepan, heat the orange zest, juice and castor sugar over medium heat.
3. Stir until dissolved.
4. Melt the gelatine in the microwave for 30 seconds.
5. Add the gelatine to the sugar mixture in a thin stream.
6. Stir until dissolved, pour into a larger mixing bowl and set aside to cool.
7. Once cooled, add yoghurt and cream cheese and whisk until combined.
8. Pour mixture onto the prepared crust.
9. Refrigerate for 4 hours or until set.

To serve:

1. Gently lift the cake out of the pie tin. (If it seems like the crust is catching, use a small knife to loosen the edges.)
2. Place on a cake stand and decorate with fresh fruit.
3. Serve immediately.

TIP:

• Make a citrusy version by using 3 limes (zest and juice) instead of the oranges and decorate with thinly sliced limes.