A light Greek honey and yogurt cheesecake on an almond biscuit base, scented with lemon and orange, baked soft and drizzled with honey. Lovely with fresh fruit.
This honey yogurt cheesecake is a lighter, Greek-inspired take on the classic — creamy mascarpone and tangy yogurt sweetened with floral honey and brightened with citrus zest. Baked on a nutty almond-biscuit base, it's rich yet refreshing. Drizzled with extra honey and served with fresh fruit, it's an elegant, not-too-sweet finish to any meal.
Prep 20 min
Cook 85 min
Total 105 min
Medium
- 100g Digestive Biscuits
- 85g Almonds
- 85g Butter
- 250ml Greek Yogurt
- 750g Mascarpone
- 2 Eggs
- Zest of 1 Lemon
- Zest of 1 Orange
- 250ml Honey
- To serve Fruit Mix
Tags:
SweetVideo
Preparation
- Heat the oven to 160C/140C fan/gas 3. Crush the biscuits and most of the almonds in a plastic bag with a rolling pin, mix with the butter, and press into the bottom of a deep, oval 23cm dish. Bake for 10 minutes until crisp.
- Stir or mash together the yogurt and mascarpone, then whisk in the eggs one at a time. Stir in the lemon and orange zests, then most of the honey, reserving about 3 tbsp. Spread over the biscuit base, cover loosely with foil, and cook for 1 hour. Remove the foil and cook for 15 minutes more, until lightly golden and just set with a slight wobble in the middle. Leave to cool (keeps in the fridge for up to 2 days).
- To serve, scatter with almonds, drizzle over the remaining honey, and serve with fresh fruit.
Tips from the ZestyPlate Kitchen
- Use a good fragrant honey — its flavour really comes through, so it's worth choosing a nice one.
- Bake gently at a low temperature so the cheesecake sets without cracking.
- Pull it from the oven while the centre still has a slight wobble; it firms up as it cools.
- Chill thoroughly before serving so it sets to a clean, sliceable texture.
Frequently Asked Questions
Usually from baking too hot or overbaking. Bake low and slow, and take it out while the middle still wobbles slightly — it sets as it cools.
Yes — it keeps in the fridge for up to two days and is best made ahead so it has time to chill and set fully.
Yes — cream cheese gives a slightly tangier, firmer result. The mascarpone and yogurt combination is lighter and more delicate.
Fresh berries, figs, pomegranate or stone fruit all pair beautifully with the honey and citrus. Add them just before serving.
