Honey Yogurt Cheesecake
Yogurt-tangy cheesecake under citrus and honey — the Cyclades' lighter answer to New York.
- Total
- 90 min
- Serves
- 4
Greece's honeyed cheesecake: a base of digestive biscuits and almonds under a filling of Greek yogurt and mascarpone brightened with lemon and orange zest, baked gently and finished with honey and fruit. Lighter and tangier than the New York school, it tastes like a Cycladic morning. The honey drizzle is non-negotiable.
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
Instructions
- 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 (per serving)
- Calories
- 800
- Protein
- 14 g
- Fat
- 50 g
- Carbs
- 60 g
Adapted from bbcgoodfood.com. Rewritten and re-photographed by MealIdeas.
Cook smarter with MealIdeas
Personalized meal plans, shopping lists, and more.
