Honey Yogurt Cheesecake
Dessert · Greek classic.
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
Method
- Heat the pan — Heat oven to 160C/140C fan/gas 3. Crush the biscuits and most of the almonds inside a plastic food bag using a rolling pin.
- Mix together — 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).
- Bake — Bake for 10 mins until crisp. Stir or mash together the yogurt and mascarpone, then whisk in the eggs, one at a time.
- Stir — Stir in the lemon and orange zests, then stir in most of the honey, reserving about 3 tbsp.
- Cover and cook — Spread over the biscuit base, cover loosely with foil and cook for 1 hr.
- Continue cooking — 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.
- Continue cooking — Leave to cool. Can be kept in the fridge for up to 2 days.
- Serve — To serve, scatter with almonds, drizzle over the remaining honey, and hand around fresh fruit to go with it.