HONEY YOGURT CHEESECAKE

Honey yogurt cheesecake image

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

Provided by Good Food team

Time 1h55m

Number Of Ingredients 10

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

Steps:

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.

Nutrition Facts : Calories 789 calories, Fat 65 grams fat, SaturatedFat 36 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 34 grams sugar, Fiber 1 grams fiber, Protein 12 grams protein, Sodium 0.67 milligram of sodium