Vegetarian
8
Greek
Honey Yogurt Cheesecake
Allergens: Eggs, Gluten, Milk, Nuts, Peanuts, Sulphites
A lighter cheesecake: yogurt and honey on an almond base.
Ingredients
- Honey 250 ml
- Oranges
- Lemon
- Butter 85 g
- Eggs 2
- Greek yogurt 250 ml
- Mascarpone 750 g
- Almonds 85 g
- Digestive biscuits 100 g
- Mixed dried fruit
Method
- Heat 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.
- Stir 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.
- To serve, scatter with almonds, drizzle over the remaining honey, and hand around fresh fruit to go with it.