The unique flavour and surprisingly chewy texture of nata de coco (coconut gel) is the perfect foil for this tart, Greek-style yoghurt cheesecake on a ginger-spiced biscuit base. You will need a 20 cm springform pan for this recipe.

Serves
8

Preparation

40min

Cooking

15min

Skill level

Mid
By
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Ingredients

  • 250 g gingernut biscuits
  • 100 g unsalted butter, melted
  • 2 titanium-strength gelatine leaves (see Note)
  • 560 g (2 cups) Greek-style yoghurt
  • 500 g cream cheese, softened
  • 165 g (¾ cup) caster sugar
  • 2 tsp vanilla extract
  • 125 ml (½ cup) thickened cream
  • Nata de coco, to serve (see Note)

Ginger syrup

  • 330 g (1½ cups) caster sugar
  • 8 cm-piece fresh ginger (about 40 g), peeled, cut into julienne

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

Chilling time 3 hours

Line base of a 20 cm springform pan with baking paper and grease sides. Process biscuits in a food processor until fine crumbs form. Add melted butter, processing until combined. Press mixture evenly into base of prepared pan and refrigerate until needed.

Soak gelatine leaves in cold water for 5 minutes or until softened. Meanwhile, place a quarter of the yoghurt in a small saucepan over medium–low heat, stirring until warm. Squeeze excess liquid from gelatine and add to yoghurt, whisking to dissolve. Cool slightly.

Place cream cheese, sugar and vanilla in an electric mixer and beat until smooth. Add gelatine mixture and remaining 420 g yoghurt, beating until smooth. In a separate bowl, whisk cream to soft peaks, then fold into cheesecake mixture. Spoon over biscuit base, cover, then refrigerate for 3 hours or until set.

Meanwhile, to make ginger syrup, place sugar, ginger and 375 ml water in a small saucepan. Bring to the boil over medium–high heat, stirring until sugar dissolves, then cook for 10 minutes or until slightly thickened. Remove from heat and cool.

Carefully remove cheesecake from pan and transfer to a platter. Served topped with nata de coco and ginger syrup.

 

Notes

• Gelatine leaves are available from delis and specialist food shops.

• Nata de coco (coconut gel) is available from Filipino and other select Asian food stores.

 

Photography Derek Swalwell