Name: Honey yogurt cheesecake
Prep time: 30 min
Cook time: 1 h 25 min
Total time: 1 h 55 min
Yield: 8
Cuisine: Mediterranean
Ingredients: 100g amaretti biscuits (or ginger or digestive biscuits); 85g toasted, flaked almonds; 85g butter melted; 250ml Greek yogurt; 750g mascarpone; 2 eggs; zest 1 lemon; zest 1 orange; 250ml honey (orange blossom is particularly good); fresh fruit to serve

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Honey yogurt cheesecake

Honey yogurt cheesecake

Good Food team

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Serves 8

Easy

Prep: 30 mins

Cook: 1 hr and 25 mins

A star rating of 3.8 out of 5.4 ratingsRate

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Bring a touch of Mediterranean magic to your table with this no-fuss bake that can be made ahead

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A star rating of 4 out of 5.84 ratings

Ingredients

Nutrition

Units:

MetricUS

100g amaretti biscuits

(or ginger or digestive biscuits)
85g toasted, flaked almonds
85g butter

melted
250ml Greek yogurt
750g mascarpone
2 eggs
zest 1 lemon
zest 1 orange
250ml honey

(orange blossom is particularly good)
fresh fruit

to serve

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Nutrition: per serving

kcal789
fat65g
saturates36g
carbs40g
sugars34g
fibre1g
protein12g
salt0.67g

low

Method

step 1

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.
step 2

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.
step 3

To serve, scatter with almonds, drizzle over the remaining honey, and hand around fresh fruit to go with it.

Recipe from Good Food magazine, August 2010

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A star rating of 3.8 out of 5.4 ratings

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