Name: Honey Yogurt Cheesecake
Yield: 8 servings
Cuisine: Greek
Ingredients: 100g Digestive Biscuits; 85g Almonds; 85g Butter; 250ml Greek Yogurt; 750g Mascarpone; 2 Eggs; Zest of 1 Lemon; Zest of 1 Orange; 250ml Honey; To serve Fruit Mix

Dessert

8 servings

804 cal/serving

Instructions

Step 1

Preheat the oven to 325°F.

Step 2

Crush the Digestive Biscuits and most of the Almonds in a plastic bag with a rolling pin

Digestive BiscuitsAlmonds

Step 3

Mix the crushed crumbs with Butter and press into the bottom of a deep 23cm dish

Butter

Step 4

Bake the base for 10 minutes until crisp

Step 5

Stir or mash together the Greek Yogurt and Mascarpone

Greek YogurtMascarpone

Step 6

Whisk in the Eggs one at a time

Eggs

Step 7

Stir in the Lemon zest and Orange zest

LemonOrange

Step 8

Stir in most of the Honey, reserving about 3 tbsp

Honey

Step 9

Spread the filling over the biscuit base, cover loosely with foil and cook for 1 hour

Step 10

Remove the foil and cook for 15 minutes more until lightly golden and the top has a slight wobble

Step 11

Leave to cool (chill for up to 2 days if desired)

Step 12

Scatter with Almonds, drizzle over the reserved Honey and serve with the Fruit Mix

AlmondsHoneyFruit Mix