- ¼ cup hazelnuts
- 1 cup almonds
- 4 Medjool dates
- ¼ cup unsalted butter
- ¼ teaspoon sea salt flakes
- 3 gold gelatin leaves
- 50ml lemon juice
- 40g raw honey
- 30ml orange juice
- 250g thick full fat Greek yoghurt
- 200g evaporated milk
- 1 tablespoon orange zest
- 2 leaves gold gelatine
- 200ml orange juice
Preheat the oven to 180C. Place the nuts on an oven tray and bake for 8-12 minutes until golden, remove from the oven and set aside to cool.
Heat the butter for the cheesecake base in a small saucepan until nut brown, set aside.
Grease and line with parchment a 20cm spring from cake tin. In a food processor, blend the nuts until fine, add the dates and blend until fine. Add the butter and salt and press into the base of the lined mold. Refrigerate.
Filling: Soak the gelatin leaves in cold water. In a small pot place the honey, lemon juice and orange juice, bring to the boil, remove from the heat and add the squeezed out gelatin. Stir to dissolve and set aside to cool slightly.
Place the yoghurt, evaporated milk and zest into a bowl. Add the gelatin mix, whisk to combine and pour onto the base. Set in the fridge for 4 hours or until set.
Jelly: Soak the gelatin leaves in cold water. Heat half the orange juice in a saucepan, add the squeezed out gelatin leaves and stir until dissolved. Add the remaining orange juice. Pass through a sieve and pour over cheesecake, allow to set in the fridge.
To serve: Remove the cheesecake from the tin, along with the paper. Place onto a board and cut 10 portions using a hot clean knife.
Serve with seasonal fruits.