Honey yogurt cheesecake

Honey yogurt cheesecake

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(3 ratings)

Prep: 30 mins Cook: 1 hr, 25 mins

Easy

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: per serving

  • kcal789
  • fat65g
  • saturates36g
  • carbs40g
  • sugars34g
  • fibre1g
  • protein12g
  • salt0.67g
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Ingredients

  • 100g amaretti biscuits (or ginger or digestive biscuits)
  • 85g toasted, flaked almonds
    Almond

    Almond

    arr-mund or al-mund

    Sweet almonds have a subtle fragrance that lends itself well to baking and also works well with…

  • 85g butter, melted
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 250ml Greek yogurt
  • 750g mascarpone
  • 2 eggs
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • zest 1 lemon
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • zest 1 orange
    Orange

    Orange

    or-ange

    One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

  • 250ml honey (orange blossom is particularly good)
    Honey

    Honey

    huh-nee

    Honey is made by bees from the nectar they collect from flowers. Viscous and fragrant, it's…

  • fresh fruit, to serve

Method

  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.

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Comments, questions and tips

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Comments (3)

sammendez1's picture
2

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

DutchRed,
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
4

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.

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