Honey Yogurt Cheesecake

Prepare

1. 🥄Heat oven to 160C/140C fan/gas
2. 🔥Crush the biscuits and most of the almonds inside a plastic food bag using a rolling pin.
3. 🧂Mix with the butter, then press into the bottom of a deep, oval, 23cm dish (or something similar in size – a roasting tin, baking dish or cake tin will work).

Cook

1. 🔥Bake for 10 mins until crisp.

Prepare

1. 🧂Stir or mash together the yogurt and mascarpone, then whisk in the eggs, one at a time.

Steps

1. 🍳Stir in the lemon and orange zests, then stir in most of the honey, reserving about 3 tbsp.

Cook

1. 🫇Spread over the biscuit base, cover loosely with foil and cook for 1 hr.
2. 🍽️Remove the foil and cook for 15 mins more until lightly golden and the top is firm with just the slightest wobble in the middle.

Steps

1. 🍽️Leave to cool.
2. 🌿Can be kept in the fridge for up to 2 days.

Serve

1. 🌿To serve, scatter with almonds, drizzle over the remaining honey, and hand around fresh fruit to go with it.