Mike van de Elzen: Yogurt cheesecake with star anise plums

Yogurt cheesecake with star anise plums  Cook time: 5 minutes  Prep time: 20 minutes  Serves: 6 Cheesecake   4 leaves of gelatine   250 gm cream cheese 5  00 ml yogurt plain   1 lemon, juiced  ½ tsp vanilla essences   4 tbsp honey   4 cups cold water   Base   1/2 pkt digestives   1/2 pkt Biscoff biscuits   3 tbsp butter   5 plums cut in half and stones removed   1 tbsp honey   1 cinnamon stick   6 star anise Crush the biscuits lightly and add melted butter until combined well. Press into the base of a 6-inch cake tin and refrigerate, then place the gelatine leaves into a bowl of cold water to bloom for 10 minutes.   Using a mixer whip the cream cheese and yogurt together until smooth. Add the lemon juice, vanilla and honey.   Squeeze the excess water out of the gelatine and place into a small pot on a low heat until completely dissolved. Combine into the cheesecake and whisk until well combined. Pour mixer into cake tin and set for at least 4 hours.   Honey roasted plums   Place the plums into a tin foil along with the honey, cinnamon and star anise, loosely wrap and place into a fire, onto a BBQ or into an oven on 200*c for 5 minutes or until the plums just start to fall apart. Remove and allow to cool.   To serve. Run a hot knife around the outside of the cake tin and lift out Garnish with cooled plums and edible flowers. LISTEN ABOVESee omnystudio.com/listener for privacy information.