A light Greek honey and yogurt cheesecake on an almond biscuit base, scented with lemon and orange, baked soft and drizzled with honey. Lovely with fresh fruit.
- 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
Tags:
SweetVideo
Preparation
- Heat the oven to 160C/140C fan/gas 3. Crush the biscuits and most of the almonds in a plastic bag with a rolling pin, mix with the butter, and press into the bottom of a deep, oval 23cm dish. Bake for 10 minutes 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 most of the honey, reserving about 3 tbsp. Spread over the biscuit base, cover loosely with foil, and cook for 1 hour. Remove the foil and cook for 15 minutes more, until lightly golden and just set with a slight wobble in the middle. Leave to cool (keeps in the fridge for up to 2 days).
- To serve, scatter with almonds, drizzle over the remaining honey, and serve with fresh fruit.
