for 12 pieces

Base

180 g	cantucci
70 g	butter, melted

Mixture

400 g	double cream cheese (e.g. Philadelphia)
180 g	plain yoghurt
80 g	maple syrup
1	organic orange X
250 g	full cream, beaten until stiff
4 leaf	gelatine, immersed in cold water for approx. 5 mins., drained

Decoration

3 tbsp	water
3 tbsp	sugar
1	organic orange, in slices

How it's done

Base

Coarsely grind the biscuits in batches in a food processor and place in a bowl. Add the butter, mix, spread over the base of the prepared cake tin. Press down well with the back of a spoon or the base of a glass, chill.

Mixture

Place the cream cheese in a bowl along with all the other ingredients up to and including the orange zest, whisk well. Carefully fold in the whipped cream. Bring the reserved orange juice to the boil in a small pan. Remove the pan from the heat, add the gelatine, dissolve, combine with 2 tbsp of the mixture, immediately stir into the remaining mixture and spread over the biscuit base. Cover and leave to set in the fridge for approx. 3 hrs.

Decoration

Bring the water and sugar to the boil in a pan, add the orange, simmer for approx. 3 mins. Remove the slices of orange, allow to cool and arrange on top of the cheesecake.

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