Weeknight95min

Honey Yogurt Cheesecake

Name: Honey Yogurt Cheesecake
Prep time: 20 min
Cook time: 75 min
Total time: 95 min
Yield: 4 servings
Ingredients: 100.00 grams Digestive Biscuits; 85.00 grams Almonds; 85.00 grams Butter; 250.00 milliliters Greek Yogurt; 750.00 grams Mascarpone; 2.00 pieces Eggs; 1.00 pieces Lemon; 1.00 pieces Orange; 250.00 milliliters Honey; 1.00 Fruit Mix

Dessert dish from Greek cuisine

Ásgeir Hólm

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Contains:EggTree NutDairy

Ingredients

Adjust servings

3½ oz(100 g)
digestive biscuits
3 oz(85 g)
almonds
3 oz(85 g)
butter
8½ fl oz(250 ml)
greek yogurt
26 oz(750 g)
mascarpone
2
eggs
1
lemon, zested
1
orange, zested
8½ fl oz(250 ml)
honey
1
fruit mix

Instructions

0/3 done

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.