Orange, Mango & Passion Fruit Cheesecake

Ingredients

For the Biscuit Base

12oz/350g digestive biscuits

5oz/150g melted butter

For the Cheesecake

14oz/400g cream cheese

Juice of 1 orange

12floz/350ml pouring cream-lightly whipped

1 packet orange jelly (135g pack)

1lb/ 450g of Irish Yogurts Clonakilty 0% Fat Greek Style Natural Live Yogurt with Mango & Passion Fruit

For the Garnish

2 tbsp of Irish Yogurts Clonakilty 0% Fat Greek Style Natural Live Yogurt with Mango & Passion Fruit

Raspberries

Orange segments

Passion fruit seeds

Mint leaves

For the biscuit base

Place the ring of a 9inch/23cm spring-form tin on a large serving platter
Break the biscuits into fine crumbs and mix in the melted butter, until fully coated
Press the biscuits into the base of the tin in an even layer and allow to chill

For the Cheesecake

Place 1 or 2 tablespoons of water in a saucepan with the jelly and melt slowly until the jelly has dissolved. Transfer to a cup/bowl and allow to cool very slightly
Place the cream cheese into a large food mixer along with the orange juice and beat well to ensure that the mixture is completely smooth. Add in the yogurt and cream and beat well until semi whipped but still quite loose in consistency
Finally mix in the melted jelly and continue to mix by hand with your spatula The mixture should still just be in the semi whipped state at this time
Pour the mixture in on top of the biscuit base
Transfer to the fridge and allow to set properly, preferably overnight
To Serve
Spread 2 tablespoons of yogurt on the top and scatter with some fresh berries, orange segments, passion fruit seeds and mint leaves