Greek · Dessert

Honey Yogurt Cheesecake

Name: Honey Yogurt Cheesecake
Cook time: 1 h 25 min
Total time: 1 h 25 min
Cuisine: Greek
Ingredients: 100g Digestive Biscuits; 85g Almonds; 85g Butter; 250ml Greek Yogurt; 750g Mascarpone; 2 Eggs; Zest of 1 Lemon; Zest of 1 Orange; 250ml Honey; To serve Fruit Mix

dessertVegetarianGluten-Free

Ingredients

Digestive Biscuits3½ oz
Almonds3 oz
Butter3 oz
Greek Yogurt1 cup
Mascarpone1¾ lb
Eggs2
LemonZest of 1
OrangeZest of 1
Honey1 cup
Fruit MixTo serve

Instructions

1
Heat oven to 160C/140C fan/gas 3.
2
Crush the biscuits and most of the almonds inside a plastic food bag using a rolling pin.
3
Mix with the butter, then press into the bottom of a deep, oval, 23cm dish (or something similar in size – a roasting tin, baking dish or cake tin will work).
4
Bake for 10 mins until crisp.
5
Stir or mash together the yogurt and mascarpone, then whisk in the eggs, one at a time.
6
Stir in the lemon and orange zests, then stir in most of the honey, reserving about 3 tbsp. Spread over the biscuit base, cover loosely with foil and cook for 1 hr. Remove the foil and cook for 15 mins more until lightly golden and the top is firm with just the slightest wobble in the middle.
7
Leave to cool.
8
Can be kept in the fridge for up to 2 days.
9
To serve, scatter with almonds, drizzle over the remaining honey, and hand around fresh fruit to go with it.