Greek · Dessert
Honey Yogurt Cheesecake
A lighter version of cheesecake made with yogurt and mascarpone, sweetened with honey and flavored with citrus zest on a biscuit base. This Mediterranean-inspired dessert offers the creamy richness of cheesecake with a tangy, less heavy texture.
The Method
Instructions
First things first, preheat your oven to 160 degrees Celsius (or 140 degrees if you're using a fan oven , or gas mark 3). This gentle heat will help your cheesecake cook evenly without rushing it.
Now grab your digestive biscuits and most of your almonds. Pop them into a sturdy plastic food bag , this is where a rolling pin comes in handy. Give those biscuits and almonds a good crush until you have a nice crumbly mix with some little almond bits still hanging around for texture. It's a bit like therapy, honestly, just a few satisfying whacks and you're good.
Next, melt your butter and stir it into your crushed biscuit and almond mix. The butter helps everything stick together and forms that lovely buttery crunch once baked. Press this mixture firmly into the bottom of a deep, oval dish about 23 centimeters long , but don't worry if you don't have that exact shape, you can use a roasting tin, a baking dish, or even a cake tin of a similar size. Press it down tightly so it holds together well. Pop this base into your preheated oven and bake for about 10 minutes until it's crisp and golden. Your kitchen will start smelling pretty amazing!
While that's baking, it's time to get your creamy filling ready. In a bowl, gently stir or even mash together the Greek yogurt and mascarpone cheese until it's smooth and luscious. Then, whisk in the eggs one at a time , this helps the mixture become silky and well combined. You want to make sure each egg is fully incorporated before adding the next.
Once the eggs are in, fold in the freshly grated lemon and orange zest. This is what gives the cheesecake its bright, zesty pop that balances the creaminess perfectly. Stir in most of the honey now, but hold back about three tablespoons , we'll use that later for a finishing touch. The honey adds a natural sweetness that pairs beautifully with the Greek flavors.
Spread this lovely filling evenly over your biscuit base. Don't worry if it looks a bit runny; it will set as it bakes. Cover the dish loosely with foil , this keeps the top from browning too quickly while allowing the cheesecake to cook through gently. Put it back in the oven and bake for about one hour .
After an hour, carefully take off the foil and continue baking for another 15 minutes or so. You're aiming for a light golden top that feels firm to the touch, but with just the slightest wobble in the middle when you gently shake the dish. This wobble means it's perfectly cooked and will set beautifully as it cools.
Once out of the oven, leave your cheesecake to cool down completely. You can pop it in the fridge for up to two days if you want to prepare it ahead or just let the flavors meld together even more.
When it's time to serve, sprinkle the top with the reserved almonds for a bit of crunch and drizzle over the remaining honey for a glossy, sweet finish. Hand around some fresh fruit on the side to add a juicy, refreshing contrast to each creamy slice. Trust me, it's a total crowd pleaser!
Now grab your digestive biscuits and most of your almonds. Pop them into a sturdy plastic food bag , this is where a rolling pin comes in handy. Give those biscuits and almonds a good crush until you have a nice crumbly mix with some little almond bits still hanging around for texture. It's a bit like therapy, honestly, just a few satisfying whacks and you're good.
Next, melt your butter and stir it into your crushed biscuit and almond mix. The butter helps everything stick together and forms that lovely buttery crunch once baked. Press this mixture firmly into the bottom of a deep, oval dish about 23 centimeters long , but don't worry if you don't have that exact shape, you can use a roasting tin, a baking dish, or even a cake tin of a similar size. Press it down tightly so it holds together well. Pop this base into your preheated oven and bake for about 10 minutes until it's crisp and golden. Your kitchen will start smelling pretty amazing!
While that's baking, it's time to get your creamy filling ready. In a bowl, gently stir or even mash together the Greek yogurt and mascarpone cheese until it's smooth and luscious. Then, whisk in the eggs one at a time , this helps the mixture become silky and well combined. You want to make sure each egg is fully incorporated before adding the next.
Once the eggs are in, fold in the freshly grated lemon and orange zest. This is what gives the cheesecake its bright, zesty pop that balances the creaminess perfectly. Stir in most of the honey now, but hold back about three tablespoons , we'll use that later for a finishing touch. The honey adds a natural sweetness that pairs beautifully with the Greek flavors.
Spread this lovely filling evenly over your biscuit base. Don't worry if it looks a bit runny; it will set as it bakes. Cover the dish loosely with foil , this keeps the top from browning too quickly while allowing the cheesecake to cook through gently. Put it back in the oven and bake for about one hour .
After an hour, carefully take off the foil and continue baking for another 15 minutes or so. You're aiming for a light golden top that feels firm to the touch, but with just the slightest wobble in the middle when you gently shake the dish. This wobble means it's perfectly cooked and will set beautifully as it cools.
Once out of the oven, leave your cheesecake to cool down completely. You can pop it in the fridge for up to two days if you want to prepare it ahead or just let the flavors meld together even more.
When it's time to serve, sprinkle the top with the reserved almonds for a bit of crunch and drizzle over the remaining honey for a glossy, sweet finish. Hand around some fresh fruit on the side to add a juicy, refreshing contrast to each creamy slice. Trust me, it's a total crowd pleaser!
Pairs Well With
