This smooth and creamy cheesecake can be adapted to whatever is in season. Figs in Autumn, mangoes in summer or berries in spring.

Ingredients

Serves 8-12

250g cream cheese, room temperature
500g Schulz Greek yogurt, plus extra to serve 100ml Schulz pure cream
200g caster sugar
1/2 tsp ground cinnamon
Zest of an orange
4 eggs
1 tbsp plain flour

Base

150g plain sweet biscuits, like Granita 1/2 tsp ground cinnamon
80g unsalted butter, melted

Figs, to serve
Runny honey, to serve
Roughly chopped pistachios, to serve

Method

Preheat oven to 170C. Place the biscuits and cinnamon in the bowl of a food processor and blitz until you have a fine crumb. With the motor running, pour in the melted butter and process until it just comes together. Tip into the base of a 23cm springform tin. Press the crumbs firmly and use the base of a glass to ensure everything is well compacted and even. Bake in the preheated oven for 10-15 minutes or until lightly golden.

Allow to cool.

For the filling, place the cream cheese in the bowl of your stand mixer fitted with the whisk attachment. Beat the cream cheese until smooth, then add in the yogurt, cream and sugar and whisk until all combined and smooth. Add in the cinnamon and orange and one egg at a time, mixing well between each addition. Mix in the flour and then pour the mixture into the tin with the biscuit base. Alternatively the mixture can be whisked by hand or mixed in a food processor.

Bake for 50-60 minutes or until just set in the centre, it should still wobble ever so slightly. Allow to cool completely in the tin. Run a knife around the edge of the cheesecake to release it from the side, then remove the side of the tin, followed by the base. The easiest way to remove the base of the tin is invert the cheesecake onto a plate, remove the base, then invert the cheesecake back onto a serving plate. Top with figs, torn or cut in half, a drizzle of runny honey, and a scattering of the pistachios. Serve with an extra dollop of greek yogurt.