Greek lemon cheesecake with fig & cranberry syrup

Ready in 30 minutes plus chilling Serves 10-12

½ cup pitted dates

250g packet digestive biscuits 1 cup walnuts

¼ tsp ground cinnamon

¼ tsp ground cloves

100g butter or coconut oil, melted FILLING

6 Tbsp boiling water

3 tsp gelatin

250g cream cheese

¾ cup icing sugar

1 cup yoghurt

250g ricotta

3 tsp vanilla extract

Rind of 1 lemon, finely zested ¼ cup lemon juice

Place dates in a bowl, cover with boiling water and leave to stand for 5 minutes. Drain well. Blend biscuits and walnuts in a food processor to a very fine crumb. Add dates, cinnamon, cloves and butter (or coconut oil) and blend to combine evenly.

Press a little of the mixture between your fingers to check it sticks together, if not add a little more butter or oil.

Line the base of a 28cm flan tin or spring form tin with plastic wrap. Press the crumb mixture firmly and evenly into the base of the prepared tin and chill while preparing filling.

Place boiling water in a small bowl, sprinkle over gelatin and stir to dissolve, ensuring there are no lumpy bits. Place cream cheese, icing sugar, yoghurt, ricotta, vanilla, lemon zest and juice in a food processor. Add dissolved gelatin and process until smooth. Pour on to prepared base and smooth the top. Chill in fridge for at least 3 hours or up to 4 days, covered. Just before serving, drizzle over a little fig and cranberry syrup (below).

ANNABEL SAYS: This no-bake cheesecake is light and zingy. It will keep in the fridge for several days. Make the topping at least a day in advance for the fruit to soak up the syrup flavours.