We love a simple, yet delicious here at WCB! This honey and yogurt cheesecake is simple, and divine! It can be kept in the fridge for up to 5 days - if it lasts that long!
100g ginger biscuits
85g toasted, flaked almonds
85g melted butter
750g mascarpone
250ml Full fat Greek yogurt
2 medium eggs
250ml Wesley Cottage Bees honey
zest 1 lemon
zest 1 orange
Method:
Heat oven to 160C/140C fan. Blend the ginger biscuits and most of the almonds (leave some to scatter on afterwards) in a small chopper/blender. Put in a small bowl and mix with the butter, then press into the bottom of a deep 23cm dish. Bake for 10 mins or until golden.
Stir together the Greek yogurt and mascarpone, then whisk in the eggs in one at a time. Add the lemon and orange zests, then stir in most of the honey (reserving about 2-3 tbsp). Spread yogurt mixture over the biscuit base, cover loosely with foil and cook for 1 hr. Remove the foil and cook for a further 15 mins until lightly golden and the top is firm with a little wobble in the middle. Leave to cool.
To serve, scatter with almonds, drizzle over the remaining honey.