Honey Yogurt Cheesecake
A silky honey yogurt cheesecake with a crunchy almond-biscuit base, bright citrus zest and a drizzle of honey — a light, elegant dessert perfect with fresh fruit.
Servings
4
Difficulty
Easy
Sign in to rate this recipe!
Ingredients
Main
- 100 g digestive biscuits
- 85 g almonds
- 85 g butter
- 250 ml greek yogurt
- 750 g mascarpone
- 2 pcs eggs
- 1 pcs lemon zest
- 1 pcs orange zest
- 250 ml honey
- fruit mix (to serve)
- 45 ml reserved honey for drizzle
Directions
- Preheat oven to 160C (140C fan).
- Crush the biscuits and most of the almonds and mix with the butter; press into the bottom of a deep 23cm dish or similar and bake 10 minutes until crisp.
- Stir or mash together the Greek yogurt and mascarpone.
- Whisk in the eggs one at a time into the yogurt-mascarpone mixture.
- Stir in lemon and orange zest.
- Stir in most of the honey, reserving about 3 tbsp (approx 45 ml).
- Spread the filling over the biscuit base, cover loosely with foil and bake 1 hour.
- Remove foil and bake 15 minutes more until lightly golden with a slight wobble in the center.
- Leave to cool and chill if desired (keeps up to 2 days in fridge).
- To serve, scatter with the remaining almonds, drizzle over the reserved honey and serve with fresh fruit.