Name: Fig-topped cheesecake
Cook time: 25 min
Total time: 25 min
Yield: 16
Ingredients: 11 plain graham crackers; 2 teaspoon gelatin; 3 tablespoon water; 7 (ounces) low-fat plain yogurt; 8 (ounces) light cream cheese, softened; 1/4 cup honey; 1 teaspoon ground cardamom; 2 fresh figs, cut into wedges

Ingredients

11 plain graham crackers

2 teaspoon gelatin

3 tablespoon water

7 (ounces) low-fat plain yogurt

8 (ounces) light cream cheese, softened

1/4 cup honey

1 teaspoon ground cardamom

2 fresh figs, cut into wedges

Method

1.Grease a deep 7 1/2-inch square cake pan, line bottom and sides with parchment paper, extending 2 inches above two opposing sides of pan.

2.Place crackers in prepared pan, trim to cover bottom in a single layer.

3.Sprinkle gelatin over the water in small heatproof measuring cup, place cup in small saucepan of simmering water, stir until gelatin dissolves. Cool 5 minutes.

4.Using electric mixer, beat yogurt and cream cheese in a small bowl until smooth. Stir in honey and cardamom, then gelatin mixture, pour into prepared pan. Cover, refrigerate 4 hours or until set.

5.Serve cheesecake topped with fig wedges.

Thickly sliced fresh nectarines or peaches can be used in place of figs.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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