Honey Yogurt Cheesecake

About This Recipe

Instructions

1. 1

   Heat oven to 160C/140C fan/gas 3.

2. 2

   Crush the biscuits and most of the almonds inside a plastic food bag using a rolling pin.

3. 3

   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).

4. 4

   Bake for 10 mins until crisp.

5. 5

   Stir or mash together the yogurt and mascarpone, then whisk in the eggs, one at a time.

6. 6

   Stir in the lemon and orange zests, then stir in most of the honey, reserving about 3 tbsp.

7. 7

   Spread over the biscuit base, cover loosely with foil and cook for 1 hr.

8. 8

   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.

9. 9

   Leave to cool.

10. 10

    Can be kept in the fridge for up to 2 days.

11. 11

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

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