Greekby TheMealDBHoney Yogurt CheesecakeKeep screen onSaveShareIngredients100g Digestive Biscuits85g Almonds85g Butter250ml Greek Yogurt750g Mascarpone2 EggsZest of 1 LemonZest of 1 Orange250ml HoneyTo serve Fruit MixStepsStep-by-step0 of 4 done1Heat 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.2Stir 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.3Remove 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.4To serve, scatter with almonds, drizzle over the remaining honey, and hand around fresh fruit to go with it.Source: TheMealDB
