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Divine Wesley cottage bees honey and yogurt cheesecake

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


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.

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