GreekDessert
Honey Yogurt Cheesecake
This cheesecake combines a crisp biscuit and almond base with a creamy filling of Greek yogurt and mascarpone. It's brightened with lemon and orange zest, and sweetened with plenty of honey, some of which gets drizzled on top just before serving. The base bakes up quickly, then the filling bakes for over an hour until it's set with a slight wobble. Once cooled, it keeps well in the fridge for a couple of days, ready to be topped with fresh fruit and more honey.
18 minServes 4
Method
3 steps · 18 min total
- 01
Prepare the Crust
Preheat your oven to 160C/140C fan/gas 3. Crush the digestive biscuits and most of the almonds in a plastic food bag with a rolling pin until fine. Stir in the melted butter, then press the mixture firmly into the bottom of a deep, oval 23cm dish; a roasting tin, baking dish, or cake tin will also work. Bake the crust for 10 minutes until it's crisp. - 02
