Ingredients

2 cups (500 mL) crumbled gingersnaps cup (125 mL) slivered almonds 1/3 cup (75 mL) melted butter 1 lb (500 g) cream cheese cup (125 mL) plain yogurt 1/3 cup (75 mL) honey 1 tbsp (15 mL) grated orange rind 2 tbsp (25 mL) sugar 2 tbsp (25 mL) boiling water 2 tsp (10 mL) powdered gelatine Topping 3 tbsp (45 mL) redcurrant jelly cup (125 mL) red wine 1 tbsp (15 mL) brandy 8 figs, halved

Description

This Honey-sweetened Cheesecake Is A Rich But Not Sweet Match With Brandy. The Figs Are A Decadent Addition. I Used A Semi-soft Cream Cheese.

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