4 oz. butter
5 oz. plain flour
1 oz. caster sugar
1 oz. semolina or ground rice

CHEESECAKE MIXTURE:

9 oz. low-fat cream cheese
2 oz. caster sugar
2 eggs, separated
1/4 pt. natural yogurt
Grated rind & juice of 1 orange
Few drops almond essence
3 level tsp. gelatin

DECORATION:

8 oz. plums or damsons, halved & stoned
1/4 pt. water
1 level tsp. honey
1 level tsp. arrowroot
1 oz. flaked almonds, browned

For the base, rub the butter into the flour until mixture resembles fine bread crumbs. Stir in the semolina and sugar. Knead until the mixture forms a dough then press the shortbread evenly into base of a greased and floured, loose- bottomed (8 inch) tin. Bake in moderate oven, 350 degrees F (180 degrees C or mark 4), for 20 to 30 minutes. Allow to cool in the tin.

To prepare the cheesecake mixture, blend the cheese, caster, sugar and egg yolks together until smooth. Gradually add the yogurt and stir in the orange rind and almond essence. Over a low heat dissolve the gelatin in the orange juice, then stir into the cheesecake mixture. Whisk the egg whites until stiff and, using a metal spoon, fold them in. Pour the mixture onto the cooled shortbread base and leave overnight to set.

Poach the fruit in the water and honey over a low heat until tender but still in shape. Drain the fruit reserving the liquor. Carefully remove cheesecake from tin and place on serving plate. Arrange plum halves on top.