Honey Yogurt Cheesecake

Method6 steps

1. 1

   Step 1: Heat the oven to 160°C / 140°C fan / gas 3. Set aside a small portion of the ready-toasted flaked almonds for the final topping. Crush all the digestive biscuits (100 g) and the remaining almonds together in a food bag with a rolling pin.

   Uses 100 g digestive biscuits · Most of the 85 g ready-toasted flaked almonds; keep a small portion for topping

2. 2

   Step 2: Melt all the butter (85 g) gently, then mix it into the biscuit-and-almond crumbs. Press the mixture into the base of a deep oval 23 cm baking dish, or a dish or tin with similar capacity. Bake for ten minutes until crisp.

   Bake the biscuit and almond base · 10 minUses All crushed biscuit and almond crumbs · 85 g butter, melted in step 2

3. 3

   Step 3: Wash and finely grate the zest of the lemon and orange, avoiding the bitter white pith. Stir or mash the Greek yogurt (250 ml) and mascarpone (750 g) together, then whisk in the two eggs one at a time. Add both grated zests. From the measured honey, set aside about three tablespoons for serving and stir all the remaining honey into the filling.

   Uses 250 ml Greek yogurt · 750 g mascarpone · 2 eggs · Zest of 1 lemon · Zest of 1 orange · Honey remaining after reserving about 3 tbsp from the total 250 ml

4. 4

   Step 4: Spread the filling over the baked biscuit base and cover loosely with foil. Bake at the same oven temperature for one hour. Remove the foil and bake for fifteen minutes more, until lightly golden, firm on top and with only a slight wobble in the centre; check the egg filling reaches 71°C / 160°F. Continue baking if necessary. The timer covers the full seventy-five-minute filling bake; remove the foil after its first sixty minutes.

   Bake filling: 60 min covered, then 15 min uncovered · 75 minUses The complete baked base · All the mixed cheesecake filling

5. 5

   Step 5: Leave the baked cheesecake to cool, then refrigerate until serving. If making ahead, keep it covered in the refrigerator for up to two days.

   Uses The complete baked cheesecake

6. 6

   Step 6: Scatter the reserved toasted almond flakes over the cooled cheesecake and drizzle with the reserved honey. Divide into eight portions and serve with fresh fruit if desired.

   Uses The complete cooled cheesecake · The small reserved portion of ready-toasted flaked almonds · About 3 tbsp reserved honey · Fresh fruit for serving, as desired