‘Cheese’ cake

Method

1. Put the cream cheese and yogurt in a mixing bowl and beat until smooth. Add the cream and sugar, mix until smooth once more, then add the yellow food colouring until it turns a pale, cheese-like colour.
2. Add the gelatine and hot water to a separate small bowl, stirring until the gelatine dissolves. If it’s still lumpy, throw it in the microwave for 10 seconds. Add the gelatine mixture to the cheese mixture and stir well.
3. Tip the mixture into the cake tin and smooth the top. Put it in the fridge overnight to set.
4.  To serve, remove the cake from the tin by either running a blowtorch around the sides or rubbing a hot tea towel around the edges for 30 seconds. Put the cake tin on top of a jar and push the tin down to remove the cake. Transfer to a serving plate.
5. Fill a mug with boiling water. Dip a measuring spoon into the water, dry it, then use it to scoop out little holes all around your cake (just like a melon baller). Use different sized measuring spoons for the best finish.
6. Serve with digestive biscuits to spread the cheesecake onto and drizzle with a little honey to finish.