Recipe byThe ZestyPlate Kitchen
A light Greek honey and yogurt cheesecake on an almond biscuit base, scented with lemon and orange, baked soft and drizzled with honey.
This is a lighter, Greek-leaning take on baked cheesecake: creamy mascarpone loosened with tangy yogurt, sweetened with floral honey and lifted by lemon and orange zest. It sits on a nutty almond and biscuit base and bakes to something rich but still fresh. A final drizzle of honey and a pile of fresh fruit make it an unfussy, not-too-sweet way to end a meal.
Jump to recipe
Prep 20 min
Cook 85 min
Total 105 min
Medium
Scale:
- 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
Nutrition (per serving)
620
kcal
12g
Protein
49g
Carbs
44g
Fat
Estimated per serving. How we calculate this.
Tags:
Sweet
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 base of a deep, oval 23cm dish. Bake for 10 minutes until crisp.
- Stir or mash the yogurt and mascarpone together, then whisk in the eggs one at a time. Stir through the lemon and orange zests, followed by most of the honey, holding back about 3 tbsp. Spread the mixture over the biscuit base, cover loosely with foil and bake for 1 hour. Take off the foil and bake for a further 15 minutes, until lightly golden and just set with a slight wobble in the middle. Leave to cool; it keeps in the fridge for up to 2 days.
- To serve, scatter over the reserved almonds, drizzle with the remaining honey and bring some fresh fruit to the table.
Tips from the ZestyPlate Kitchen
- Choose a honey with real fragrance, because its flavour carries right through the cheesecake.
- Bake it gently at a low temperature so it sets evenly without splitting on top.
- Take it out while the centre still has a slight wobble; it firms up as it cools and sets.
- Chill it through completely before serving so it slices cleanly.
Frequently Asked Questions
Almost always from baking too hot or leaving it in too long. Keep the oven low and slow, and pull it out while the middle still wobbles a little, as it sets on cooling.
It keeps in the fridge for up to two days and is genuinely better made ahead, since it needs time to chill and set fully.
You can, though cream cheese gives a tangier, firmer result. The mascarpone and yogurt pairing keeps things lighter and more delicate.
Fresh berries, figs, pomegranate or stone fruit all sit beautifully against the honey and citrus. Add them just before serving so they stay fresh.
Save this recipe, join ZestyPlate free
- Save your favourite recipes
- Build your own cookbooks
- Track what you've cooked
- New recipes in your inbox
Create free account
Already a member? Log in
Ratings & Reviews
Log in or create an account to rate this recipe.
No reviews yet, be the first to rate this recipe!
Comments (0)
Log in or create an account to join the conversation.
No comments yet, start the conversation!