Barbara Joubert learned to make this cheesecake when she still worked in restaurants. You can adapt it any way you like. Barbara likes citrus. (6 to 8 portions)

  • 1 x 200 g packet caramel-flavoured Marie biscuits
  • 80 g butter, melted
  • 2 sheets gelatine
  • 100 ml ice water
  • 125 ml low-fat cream
  • 275 g Bulgarian joghurt
  • juice and zest of 1 lemon
  • 130 g sugar
  • 80 ml water
  • 2 egg whites

  • 2 oranges, peeled and thinly sliced

Using a food processor, chop biscuits until fine. Add butter and mix until it reaches the texture of damp sea sand. Line a tart tin of 30 cm with the mixture and refrigerate until set. Soak gelatine in ice water until soft, and pour away water. Bring cream to the boil and add the soft gelatine. Remove from heat and stir until melted. In a medium-sized mixing bowl, mix yoghurt, gelatine, juice and zest using a wire whisk. Place sugar and 80 ml water in a medium-sized saucepan. Stir until melted and bring to the boil over low heat. While it cooks, whisk egg whites to the soft peak stage. Slowly add warm sugar syrup while whisking. Whisk until mixture has cooled. Fold egg mixture into yoghurt mixture and pour into crust. Refrigerate until set. Serve with slices of orange.

HINT: You can use any kind of yoghurt. Try fruit yoghurt, or even the kind with chocolate chips.