Honey Yogurt Cheesecake

Ingredients

• 100 gdigestive biscuits, crushed; for base
• 85 galmonds, most crushed for base; a few reserved whole for garnish
• 85 gbutter, melted; for base
• 250 mlgreek yogurt, thick/full-fat; for filling
• 750 gmascarpone, for filling
• 2eggs, whisked into filling one at a time
• 1lemon, zest only
• 1orange, zest only
• 250 mlhoney, most stirred into filling; about 3 tbsp reserved for drizzling to serve
• fresh fruit, to serve alongside

Method

1. 1

   Heat the oven to 160°C / 140°C fan / Gas 3. Crush the biscuits and most of the almonds in a food bag using a rolling pin. Mix with the melted butter and press into the bottom of a deep 23cm oval dish, baking dish or cake tin. Bake for 10 minutes until crisp.

2. 2

   Stir together the yogurt and mascarpone. 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).

3. 3

   Spread the filling over the biscuit base. Cover loosely with foil and bake for 1 hour.

4. 4

   Remove the foil and bake for a further 15 minutes until lightly golden and the top is firm with just a slight wobble in the middle. Leave to cool.

5. 5

   To serve, scatter with the reserved whole almonds, drizzle over the remaining honey and serve with fresh fruit alongside.