Honey Yogurt Cheesecake
Cuisine Grecque Sans porc
Instructions
- 1
Chauffer oven to 160C/140C fan/gas 3
- 2
Crush the biscuits and most of the almonds inside a plastic food bag using a rolling pin
- 3
Mélanger with the Beurre, 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)
- 4
Cuire au four for 10 mins until crisp.
- 5
Remuer or mash together the Yaourt and mascarpone, then Fouetter in the Œufs, one at a time
- 6
Remuer in the Citron and orange zests, then Remuer in most of the honey, reserving about 3 tbsp
- 7
Étaler over the biscuit base, Couvrir loosely with foil and Cuire for 1 hr
- 8
Retirer the foil and Cuire for 15 mins more until lightly golden and the top is firm with just the slightest wobble in the middle
- 9
Leave to cool
- 10
Can be kept in the fridge for up to 2 days.
- 11
To Servir, scatter with almonds, drizzle over the remaining honey, and hand around fresh fruit to go with it.
