Name: Honey Yogurt Cheesecake
Prep time: 6 min
Cook time: 18 min
Total time: 24 min
Yield: 2 servings
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

Honey Yogurt Cheesecake

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Prep 6 mins

Cook 18 mins

Servings 2

Difficulty Medium

Per serving £9.40

Approx £18.81 total based on typical supermarket prices in GB. See yours →

The recipe

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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 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 for 10 mins until crisp.

Stir or mash together the yogurt and mascarpone, then whisk in the eggs, one at a time. Stir in the lemon and orange zests, then stir in most of the honey, reserving about 3 tbsp. Sp...

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
7

Spread over the biscuit base, cover loosely with foil and cook for 1 hr
8

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
9

Leave to cool
10

Can be kept in the fridge for up to 2 days
11

To serve, scatter with almonds, drizzle over the remaining honey, and hand around fresh fruit to go with it