Ingredients:

  • 1.5 cups (180g) crushed digestive biscuits
  • 4 tbsp (55g) unsalted butter, melted
  • 1 pinch (1g) sea salt
  • 16 oz (450g) low-fat cream cheese, softened
  • 1 cup (240g) thick Greek yogurt (plain, non-fat)
  • 0.5 cup (100ml) maple syrup
  • 1 tsp (5ml) pure vanilla extract
  • 1 tbsp (8g) lemon juice
  • 10 oz (280g) store-bought Christmas cake, diced into small 1/2-inch cubes
  • 0.5 cup (60g) fresh raspberries
  • 2 slices (30g) fresh orange, thinly sliced
  • 1 sprig (2g) fresh rosemary

Instructions:

  1. Combine the crushed biscuits and melted butter in a bowl until the mixture resembles wet sand.
  2. Press the mixture firmly into the bottom of the parchment-lined springform pan using the back of a spoon.
  3. Place the pan in the freezer for 10 minutes to set the crust while you prepare the filling.
  4. Beat the softened cream cheese until smooth and aeration increases.
  5. Fold in the Greek yogurt, maple syrup, vanilla, and lemon juice.
  6. Mix on medium speed until the texture is glossy and no lumps remain.
  7. Spread half of the cheesecake filling over the chilled crust.
  8. Evenly distribute the diced Christmas cake cubes over the filling, pressing them gently into the cream.
  9. Spoon the remaining cheesecake filling over the cake layer, smoothing the top with a spatula until level.
  10. Refrigerate the cheesecake for at least 4 hours (preferably overnight) until firm to the touch.
  11. Run a knife around the edge before releasing the springform latch.
  12. Top with raspberries, orange slices, and a sprig of rosemary just before serving.