Saturday, 14 August 2010

Middle Eastern honey and yoghurt cheesecake

My children love the combination of honey and yoghurt. So when I stumbled across this recipe I just had to give it a whirl. It is good warm or cold and does not have any sugar added to the main recipe – although it does have a wonderfully sweet and chewy amaretti biscuit base. You can serve it with fresh fruit or it as equally good on its own. It is definitely a big hit with honey and yoghurt fans!

Serves 8
100g/4oz amaretti biscuits
85g/3oz toasted flaked almond
85g/3oz unsalted butter, melted
250ml/9floz Greek yoghurt
2 eggs
zest of 1 lemon
zest of 1 orange
250ml/9floz honey
fresh fruit to serve

1. Heat the oven to 160C/140C fan/gas 3. Crush the biscuits and most of the almonds inside a plastic bag using a rolling pin, 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). Bake for 10 mins until crisp.
2. 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 stir in most of the honey, reserving about 3 tbsp. Spread over the biscuit base, cover loosely with foil and cook for 1 hr. 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. Leave to cool. Can be kept in the fridge for up to 2 days.
3. To serve, scatter with almonds, drizzle over the remaining honey, and hand around fresh fruit to go with it.

No comments:

Post a Comment