Amanda Laird: Baked cheesecake with Greek yoghurt and dates in red wine syrup

Baked cheesecake with Greek yoghurt and dates in red wine syrup. Picture / Babiche Martens

Serves 6-8

Base

6 digestive biscuits
1/2 cup walnut flour
1/2 cup plain flour
75g butter, melted
2 Tbsp brown sugar
1 Tsp vanilla extract

Filling

150g Greek yoghurt
100g cream cheese
4 eggs
1/2 cup caster sugar
Juice of one lemon

Syrup

One orange, zested, peeled and sectioned
1 cup water
1/2 cup caster sugar
8 fresh dates
1 Tbsp red wine

1. Preheat oven 180C. Grease a 20cm springform cake tin. In a food processor, process the base ingredients then press into tin.

2. Wash processor bowl and process filling ingredients until smooth. Pour onto base and bake approximately 45 minutes until set. Cool then remove from tin.

3. 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.