Grease the base and sides and line the base of an 8” cake tin, preferably a loose bottomed one. Place the biscuits in a food processor and blitz until fine in texture. Alternatively, place them into a sealed food bag and bash using a rolling pin.
Gently melt the butter then add to the bashed biscuits. Stir or blitz well. Tip the biscuits into the prepped tin and press down firmly. Set aside in the fridge.
In another pan melt the orange juice, honey and sugar together. Allow to boil for no longer than a minute. Remove from the heat and set aside to cool a little.
Soak the gelatine leaves in cold water. Once they begin to wrinkle up, squeeze off any excess water and add to the now warmish syrup. Stir to dissolve.
In a free-standing mixer or large bowl, whip the cream and yogurt until thick and holding its shape. It should remain fairly thick, but won’t be nearly as thick as the cream was. Add the syrup and stir well. Pour on top of the now set base and place in the fridge overnight.
To remove from the tin, run a thin knife around the edges of the cheesecake. Open the tin from the side and slide off the base. Use a smooth knife to neaten the edges if required.
Chop up the pistachio nuts and sprinkle on top alongside the orange zest and a good drizzle of honey. Store in the fridge if not serving immediately.
I will admit, I don’t actually like a fridge set cheesecake. Given the choice, I would always go baked. This recipe is different, however, as it uses yogurt to make the whole thing much lighter. Where cream cheese would make a much denser cake, the mixture of whipped cream and yogurt results in a mousse-like, and in my opinion preferable, consistency. Good yogurt and cream are key though, and Graham’s natural yogurt does a particularly great job.