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Baked cheesecake with Greek yoghurt and dates in red wine syrup

Name: Baked cheesecake with Greek yoghurt and dates in red wine syrup
Cook time: 45 min
Total time: 45 min
Yield: 6
Ingredients: 6 Digestive biscuits; ½ cup Walnut flour; ½ cup Flour; 75 g Butter; 2 Tbsp Brown sugar; 1 tsp Vanilla essence/extract; 100 g Cream cheese; 150 g Greek yoghurt (Main); 4 Eggs; ½ cup Caster sugar; 1 Lemon, juice of; 1 Orange, zested, peeled and sectioned; 1 cup Water; ½ cup Caster sugar; 8 Dates, fresh (Main); 1 Tbsp Red wine

45 min

for 6 people

Babiche Martens

Amanda Laird

Food writer

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6	Digestive biscuits
½ cup	Walnut flour
½ cup	Flour
75 g	Butter
2 Tbsp	Brown sugar
1 tsp	Vanilla essence/extract

100 g	Cream cheese
150 g	Greek yoghurt (Main)
4	Eggs
½ cup	Caster sugar
1	Lemon, juice of

1	Orange, zested, peeled and sectioned
1 cup	Water
½ cup	Caster sugar
8	Dates, fresh (Main)
1 Tbsp	Red wine

Preheat oven 180C. 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.