Honey Yogurt Cheesecake
Indulge in the delightful flavors of a Honey Yogurt Cheesecake, a traditional Greek dessert that promises a creamy, sweet experience.
By API | Prep: 15 min | Cook: 30 min | Serves: 4
Tags: Dessert, Greek, Sweet, Vegetarian
Ingredients
- 100 g digestive biscuits
- 85 pcs almonds
- 85 g butter
- 250 ml greek yogurt
- 750 g mascarpone
- 2 pcs eggs
- 1 pcs lemon
- 1 pcs orange
- 250 ml honey
- 1 pcs fruit mix
Instructions
- Preheat your oven to 160C/140C fan/gas mark 3.
- Place the biscuits and most of the almonds into a plastic bag and crush them using a rolling pin.
- Combine the crushed biscuits and almonds with the melted butter.
- Firmly press the combined mixture into the base of a deep oval dish measuring 23cm.
- Bake the crust for 10 minutes or until it becomes crisp.
- Blend the yogurt and mascarpone together until well mixed.
- Gradually whisk in the eggs, adding one at a time.
- Incorporate the zests of lemon and orange into the mixture.
- Add most of the honey, keeping about 3 tablespoons aside.
- Spread the mixture evenly over the baked biscuit base.
- Loosely cover the dish with aluminum foil.
- Bake in the oven for 1 hour.
- Remove the foil and continue baking for an extra 15 minutes until it is lightly golden.
- Ensure the top is firm with just a slight jiggle in the center.
- Allow the dish to cool down.
- Refrigerate for up to 2 days.
- To serve, sprinkle with almonds.
- Drizzle the reserved honey on top.
- Accompany with fresh fruit.