Snack

Honey Yogurt Cheesecake

Name: Honey Yogurt Cheesecake
Prep time: 20 min
Cook time: 85 min
Total time: 105 min
Cuisine: Greek
Ingredients: 100g Digestive biscuits; 85g Almonds; 85g Butter; 250ml Greek yogurt; 750g Mascarpone; 2 Eggs; Lemon, zested, Zest of 1; Orange, zested, Zest of 1; 250ml Honey; Fruit mix, To serve

A creamy Greek-style baked cheesecake with a crisp digestive biscuit and almond base, sweetened with honey and served with fresh fruit.

1 hr 45 min
560 kcal
Vegetarian
Greek
Dessert

Mellowpan tip: Makes 10 servings, plenty to share.

Get the shopping list

Ingredients

For 10 servings

Steps

Step 1:
Heat the oven to 160C/140C fan/gas 3.
Step 2:
Crush the digestive biscuits and most of the almonds in a plastic food bag using a rolling pin.
Step 3:
Mix the crushed biscuits and almonds with the butter.
Step 4:
Press the mixture into the bottom of a deep, oval 23cm dish, or a similar-sized roasting tin, baking dish, or cake tin.
Step 5:
Bake for 10 minutes until crisp.
10 min
Step 6:
Stir or mash the Greek yogurt and mascarpone together.
Step 7:
Whisk in the eggs, one at a time.
Step 8:
Stir in the lemon and orange zest.
Step 9:
Stir in most of the honey, reserving about 3 tablespoons.
Step 10:
Spread the filling over the biscuit base.
Step 11:
Cover loosely with foil and bake for 1 hour.
1 h
Step 12:
Remove the foil and bake for 15 minutes more, until lightly golden and firm on top with only the slightest wobble in the middle.
15 min
Step 13:
Leave to cool.
Step 14:
Store in the fridge for up to 2 days, if needed.
Step 15:
To serve, scatter over the remaining almonds.
Step 16:
Drizzle over the remaining honey.
Step 17:
Serve with fresh fruit.