Honey Yogurt Cheesecake
A creamy baked cheesecake made with mascarpone and Greek yogurt, sweetened with honey and brightened with citrus zest. Served with a crunchy almond topping and fresh fruit, it's an elegant yet effortless dessert.
Ingredients
-
Honeyβ 350 g π§ 250 ml π₯ 1 cup
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Butterβ 85 g 6β pcs
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Almondsβ 85 g π§ 77.3 ml π₯ 5ΒΌ tbsp
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Digestive Biscuitsβ 100 g 12Β½ pcs
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Greek Yogurtβ 250 g π§ 250 ml π₯ 1 cup
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Eggsβ 100 g π₯ 2 pcs
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Orangeβ 150 g None
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Lemonβ 100 g π 1ΒΌ pcs
Also in this recipe
- Mascarpone 750 g
- Fruit Mix
Total nutrition
2943 kcal
* % Daily Value based on 2000 kcal diet.
Instructions
- Heat the oven to 160Β°C / 140Β°C fan / gas mark 3. Place the digestive biscuits and most of the 85g almonds into a plastic food bag and crush with a rolling pin until you have fine crumbs. Mix thoroughly with 85g melted butter, then press firmly into the bottom of a deep, oval 23cm dish β a roasting tin, baking dish, or cake tin of similar size will all work. Bake for 10 minutes until crisp, then remove from the oven.
- In a large bowl, stir or mash together 250ml Greek yogurt and 750g mascarpone until smooth. Whisk in 2 eggs one at a time, then stir in the zest of 1 lemon and 1 orange. Add most of the 250ml honey, reserving approximately 45ml (about 3 tablespoons). Spread the mixture evenly over the biscuit base, cover loosely with foil, and bake for 1 hour. Remove the foil and bake for a further 15 minutes until lightly golden on top and just barely wobbling in the centre. Leave to cool completely. The cheesecake can be kept refrigerated for up to 2 days.
- To serve, scatter over the reserved crushed almonds, drizzle with the remaining honey, and offer fresh fruit alongside.
Source:
TheMealDB
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