Honey Yogurt Cheesecake
A Greek-inspired cheesecake featuring a crisp biscuit crust, a creamy yogurt-mascarpone filling, and a honey finish accented with lemon and orange zest.
Pasos
- 1
Preheat the oven to 160C/140C fan/gas 3.
- 2
Crush the digestive 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.
- 4
Bake the crust for 10 minutes 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 tablespoons.
- 7
Spread over the biscuit base, cover loosely with foil and bake for 60 minutes.
- 8
Remove the foil and bake for a further 15 minutes until lightly golden and the top is firm with just the slightest wobble in the middle.
- 9
Leave to cool. Can be kept in the fridge for up to 2 days.
- 10
To serve, scatter with almonds, drizzle over the remaining honey, and serve with fresh fruit.
