Line the base and sides of a 20cm/8in springform cake tin with baking paper, ensuring the sides extend about 4cm/1½in above the rim of the cake tin.

Preheat your oven to 200ºC/400ºF fanbake.

Using a hand mixer or a stand mixer with a paddle attachment, beat together the cream cheese, sugar, orange zest, and spices.

Beat for about 5 minutes, scraping down the sides of the bowl a couple of times, until the mixture is very light and fluffy and there are no lumps of cream cheese remaining.

Keep the mixer at a medium speed and add the eggs one by one, waiting until each egg is fully mixed in before adding the next.

Scrape the sides down, then return your mixer to medium speed and add the cream. Beat for a further minute, then slow it right down.

Place a sieve over the mixing bowl and shake in the flour about a quarter at a time.

Use a large flat spoon and big scooping motions to incorporate the flour in evenly so as not to deflate the mixture. Pour the batter into your prepared tin.

Bake until the top is a deep dark brown and the cake is just set (40–45 minutes).

The top may crack, but don’t worry, the cheesecake will sink as it cools, closing any cracks.

Chill for at least an hour before serving. This will keep in a covered container in the fridge for up to a week.

To make the orange yoghurt cream, combine all ingredients in a small bowl, mixing to combine. Keep chilled until ready to serve. This will keep in a covered container in the fridge for 3 days.

To serve, slice cheesecake into portions and serve alongside a bowl of orange yogurt cream, allowing everyone to help themselves.