Honey Cheesecake with Greek Yogurt

Name: Honey Cheesecake with Greek Yogurt
Prep time: 25 min
Cook time: 1 h 25 min
Total time: 1 h 50 min
Yield: 8
Cuisine: Greek
Ingredients: 100 g Digestive biscuits for the base; 85 g Almonds; 85 g Butter; 250 ml Greek yogurt; 750 g Mascarpone; 2 pcs Eggs; 1 pcs Lemon; 1 pcs Orange; 250 ml Honey; Fresh berries and fruits

A delicate and airy cheesecake with citrus aroma and honey — a classic Greek dessert featuring a crispy base of digestive biscuits and almonds.

Ingredients

100 g Digestive biscuits for the base
85 g Almonds
85 g Butter
250 ml Greek yogurt
750 g Mascarpone
2 pcs Eggs
1 pcs Lemon
1 pcs Orange
250 ml Honey
Fresh berries and fruits

Instructions

Preheat the oven to 160°C. Crush the biscuits and most of the almonds in a bag using a rolling pin. Mix the crumbs with melted butter and press firmly onto the bottom of a 23 cm round ceramic baking tin. Place in the oven.
While the base is baking, combine the yogurt and mascarpone. Whisk the eggs one by one, adding them to the mixture. Add the zest of lemon and orange, then fold in most of the honey (reserve approximately 3 tablespoons for serving).
Pour the filling over the golden base, cover the tin with foil, and place in the oven.
After one hour, remove the foil and bake for another 15 minutes until the top becomes light golden and yields slightly when pressed (a barely noticeable wobble in the center is acceptable). Cool the cheesecake to room temperature, then refrigerate for several hours or overnight.
Before serving, sprinkle the cheesecake with the remaining almonds, drizzle with the reserved honey, and serve with fresh fruits and berries.