Honey yogurt cheesecake

Honey yogurt cheesecake

  • 1
  • 2
  • 3
  • 4
  • 5
(3 ratings)

Magazine subscription – 5 issues for £5

Cooking time

Prep: 30 mins Cook: 1 hr, 25 mins

Skill level



Serves 8

Bring a touch of Mediterranean magic to your table with this no-fuss bake that can be made ahead

Nutrition and extra info

Nutrition info

Nutrition per serving

Save to My Good Food
Please sign in or register to save recipes.


  • 100g amaretti biscuits (or ginger or digestive biscuits)
  • 85g toasted, flaked almonds
  • 85g butter, melted
  • 250ml Greek yogurt
  • 750g mascarpone
  • 2 eggs
  • zest 1 lemon
  • zest 1 orange
  • 250ml honey (orange blossom is particularly good)
  • fresh fruit, to serve

Compare prices

Want to see what this recipe costs at different supermarkets? Compare in one place here:


  1. 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.
  2. 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.
  3. To serve, scatter with almonds, drizzle over the remaining honey, and hand around fresh fruit to go with it.

Recipe from Good Food magazine, August 2010

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.


Show comments
sammendez1's picture
  • 1
  • 2
  • 3
  • 4
  • 5

A bit uninspiring to be honest. Couldn't taste the honey as the zext of orange and lemon was very overpowering.
I added some honey roasted peanuts to the base for a bit of exra crunch, but something is definitely missing with this and I'm not sure what.
Made plenty however, easily serve 8, and baked well.

bederudd's picture

I had the same problem but the size of the dish was fine but the mixture is just too much (my dish size is 23 cm across and 4 cm deep (oval)). Wonder if this is due to the use of ml and gr in the recipe.
Anyway, filled up individual ramekins that were shared with the in-laws.
Taste is good but Angela's Ultimate NY Cheesecake is just better ...

abroekman's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Made this last weekend when we had friends over for dinner. Got the size of the dish wrong so ended up with too much base in comparison to the filling and ended up with quite a bit left over mixture. Flavour was wonderful and used the leftover mixture to make 4 mini cheesecakes in ramequins. Will make again but use a round (and larger) baking tin. Used no-fat greek yoghurt to try and cut down on the amount of fat a bit, worked fine.