Light Orange Cheesecake

Preparation Time: 10 minutes
Cooking Time: 1 hour 15 minutes
Serves: 8

Ingredients

• 175g (6oz) plain digestive biscuits
• 40g (1 ½ oz) melted margarine

For the Cheesecake

• 750g (1½ lb) low-fat cream cheese
• 175g (6oz) caster sugar
• the grated rind of 2 oranges
• 4 eggs, separated
• 300ml (½ pint) thick Greek yoghurt
• 25g (1oz) icing sugar, sifted
• a little cinnamon to decorate

1. Crumble the biscuits finely, with a blender or pestle and mortar. Stir in melted margarine. Mix thoroughly. Line a 22.5 cm (10 inch) loose-bottomed cake tin with greaseproof paper and press the biscuit mixture into the base.

2. Beat the cream cheese with the sugar, orange rind and the egg yolks. In a separate bowl, whisk the egg whites with an electric whisk until they are very stiff. Then carefully fold into the cream cheese mixture.

3. Pour over the prepared base and cook at 160C/325F/Gas mark 3 for an hour and 15 minutes. It will still appear runny in the centre, but will set as it cools. Cover with a towel and leave on a rack until cold.

4. Beat the Greek yoghurt with the icing sugar until smooth. Remove the cheesecake from the tin and cover with a thick layer of the sweetened yoghurt. Dust with a little cinnamon before serving.