Honey Yogurt Cheesecake Recipe

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.

In a large bowl, stir or mash the Greek yogurt and mascarpone together until smooth. Whisk in the eggs, one at a time, until just combined. Stir in the lemon and orange zests, then mix in most of the honey, making sure to reserve about 3 tablespoons for serving. Pour this filling over the baked biscuit base. Cover the dish loosely with foil and bake for 1 hour. Remove the foil and continue baking for another 15 minutes, or until the top is lightly golden and firm, with just the slightest wobble in the middle. Let the cheesecake cool completely, then refrigerate. It can be kept in the fridge for up to 2 days.

To serve, scatter the reserved almonds over the top, drizzle with the remaining honey, and offer a mix of fresh fruit alongside.