Greek·non-vegetarian·medium

Honey Yogurt Cheesecake

Name: Honey Yogurt Cheesecake
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: 4 servings
Cuisine: Greek
Ingredients: 100g Digestive Biscuits; 85g Almonds; 85g Butter; 250ml Greek Yogurt; 750g Mascarpone; 2 Eggs; Zest of 1 Lemon; Zest of 1 Orange; 250ml Honey; To serve Fruit Mix

This luscious Honey Yogurt Cheesecake balances creamy mascarpone and tangy yogurt with a touch of honey, all resting on a buttery biscuit-almond crust. The filling is rich yet light, with bright citrus zests cutting through the sweetness for a perfectly balanced bite. A slow bake ensures a velvety texture, while the golden crust adds just the right crunch. Worth every minute, this dessert delivers sophisticated flavor without overwhelming richness.

90 min(prep 30 + cook 60)

4 servings

320 kcal

4.1

Ingredients

Digestive Biscuits100g
Almonds85g
Butter85g
Greek Yogurt250ml
Mascarpone750g
Eggs2
LemonZest of 1
OrangeZest of 1
Honey250ml
Fruit MixTo serve

Nutrition

320 kcalper serving

Protein8g10%

Carbs30g39%

Fat21g27%

Fiber2g3%

Sugar16g21%

Directions

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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