Baked cheesecake with Greek yoghurt and dates in red wine syrup
8/8/2006
Serves 6
Base
| 6 | Digestive biscuits |
| ½ cup | Walnut flour |
| ½ cup | Flour |
| 75 g | Butter |
| 2 tbsp | Brown sugar |
| 1 tsp | Vanilla essence/extract |
Filling
| 150 g | Greek yoghurt |
| 100 g | Cream cheese |
| 4 | Eggs |
| ½ cup | Caster sugar |
| 1 | Lemon, (juice) |
Syrup
| 1 | Orange, (zested, peeled and sectioned) |
| 1 cup | Water |
| ½ cup | Caster sugar |
| 8 | Dates, (fresh) |
| 1 tbsp | Red wine |
Directions
- Preheat oven 180°C. Grease a 20cm springform cake tin. In a food processor, process the base ingredients then press into tin.
- Wash processor bowl and process filling ingredients until smooth. Pour onto base and bake approximately 45 minutes until set. Cool then remove from tin.
- Simmer water and sugar for 10 minutes, add oranges and zest, continue simmering for 5 minutes. Remove oranges, set aside then add wine to syrup. Simmer for a few minutes then turn off. Add dates, turning to coat with syrup. Arrange oranges and dates on top.
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