Honey Yogurt Cheesecake

Name: Honey Yogurt Cheesecake
Prep time: 20 min
Cook time: 39 min
Total time: 59 min
Yield: 4 servings
Ingredients: 100 g digestive biscuits; 85 g Almonds; 85 g Butter; 250 ml Greek Yogurt; 750 g Mascarpone; 2 Eggs; 1 Zest of 1 Lemon; 1 Zest of 1 Orange; 250 ml Honey; 1 To serve Fruit Mix

59 min · Serves 4 · By TheMealDB Import

Greek
Dessert
Sweet
Kid-Friendly

Greek, Dessert, Sweet

Adapted from bbcgoodfood.com

Ingredients

For 4 servings

100 gdigestive biscuits
85 gAlmonds
85 gButter
250 mlGreek Yogurt
750 gMascarpone
2 Eggs
1 Zest of 1Lemon
1 Zest of 1Orange
250 mlHoney
1 To serveFruit Mix

Method

Prep 20 min · Cook 39 min

1Heat oven to 160C/140C fan/gas 3. Crush the biscuits and most of the almonds inside a plastic food bag using a rolling pin. Mix with the butter, then press into the bottom of a deep, oval, 23cm dish (or something similar in size – a roasting tin, baking dish or cake tin will work). Bake for 10 mins until crisp.
2Stir or mash together the yogurt and mascarpone, then whisk in the eggs, one at a time. Stir in the lemon and orange zests, then stir in most of the honey, reserving about 3 tbsp. Spread over the biscuit base, cover loosely with foil and cook for 1 hr. Remove the foil and cook for 15 mins more until lightly golden and the top is firm with just the slightest wobble in the middle. Leave to cool. Can be kept in the fridge for up to 2 days.
3To serve, scatter with almonds, drizzle over the remaining honey, and hand around fresh fruit to go with it.