Orange and Pistachio cheesecakes

For the base
125g wholemeal digestive biscuits
50g unsalted butter, melted

For the filling
2 tb orange juice
6 tb orange blossom honey
2 tsp orange flower water or vanilla extract
3 leaves gelatine
200ml whipping cream
300g thick greek yoghurt

For the sauce
4 oranges
4 tb orange blossom honey
25g pistachios, roughly chopped

4 x 10cm ramekins

To make the base, crush the biscuits using a food processor. Stir in the melted butter and divide between the ramekins, pressing down well and chill in the fridge for 20mins.

Mix together the orange juice, honey and flower water in a pan and heat gently. Soak the gelatine leaves in cold water until softened, then add the leaves to the juice mixture and stir until dissolved. Remove from the heat and set aside to cool.

in another bowl, whip the cream until thick. Fold in the greek yoghurt and quickly stir in the cooled gelatine mixture. Spoon on to the biscuit bases and chill in the fridge overnight.

When ready to serve, make the sauce. Place the oranges and honey in a small pan and heat gently for 3-4mins, until the honey has dissolved. Unmould the cakes and sprinkle with pistachios. Serve with a spoonful of the honeyed orange sauce.