Honey Yogurt Cheesecake

Name: Honey Yogurt Cheesecake
Prep time: 25 min
Cook time: 1 h 25 min
Total time: 1 h 50 min
Yield: 4 servings
Cuisine: Greek
Ingredients: 3 ½ oz digestive biscuits; 3 oz almonds; 3 oz butter; 1 cup + 1 tbsp greek yogurt; 1.7 lb mascarpone; 2 eggs; Zest of 1 lemon; Zest of 1 orange; 1 cup + 1 tbsp honey; To serve fruit mix

A Greek dessert. Ready in about 1 hour 50 minutes. Difficulty: medium.

25 minPrep (about)
1 hr 25 minCook (about)
1 hr 50 minTotal time
4Servings
MediumDifficulty

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Ingredients

How many people?

− 5 people +

Changed from 4 to 5 people · Back to 4

4 oz digestive biscuits Shopping tip: Graham crackers are the closest (UK: digestive biscuits).
3 ¾ oz almonds
3 ¾ oz butter
1 ¼ cups + 1 tbsp greek yogurt
2.1 lb mascarpone
3 eggs
Zest of 1 lemon
Zest of 1 orange
1 ¼ cups + 1 tbsp honey
To serve fruit mix

How to make it

Steps in our own plain words.

Turn the oven on to 325°F (275°F for a fan oven).
Mix with the butter.
Press in bottom of a deep, oval, 9 inches dish.
Bake for 10 mins until crisp.
Mix or mash together the yogurt and mascarpone.
Whisk in the eggs, one each time.
Stir in the lemon and orange zests.
Mix in most of the honey, reserving around 3 tbsp.
Spread over the biscuit base.
Cover loosely with foil.
Cook for 1 hr.
Remove the foil.
Heat for 15 mins more till lightly golden plus the top is firm with the slightest wobble in the middle.
Leave to cool.
Can be kept in your fridge for up to 2 days.
Scatter with almonds, drizzle over the rest of the honey, plus hand around fresh fruit to go using it.