Home Honey Yogurt Cheesecake

Honey Yogurt Cheesecake

0 Reviews.

Recipe Category

Print Recipe
Save recipe
Share Recipe


  • Digestive Biscuits - 100g
  • Almonds - 85g
  • Butter - 85g
  • Greek Yogurt - 250ml
  • Mascarpone - 750g
  • Eggs - 2
  • Lemon - Zest of 1
  • Orange - Zest of 1
  • Honey - 250ml
  • Fruit Mix - To serve


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

Check Out the Video

Recipe source

This Might Interest You