Greek Honey and Almond Cheesecake

This delicious Greek-style pudding is ideal for impressing dinner guests as it can be cooked in advance and then served with a flourish. In our recipe we use our delicious gluten-free Almond Biscuits, but our Orange or Cinnamon Biscuits work just as well. 

Prep time: 30 minutes

Cook time: 1 hour, 10 minutes

Serves: 8

85g Butter, Melted

250ml Greek Yogurt

750g Mascarpone Cheese

2 Eggs

Zest 1 Lemon

Zest 1 Orange

Fresh Berries (to serve)

1. Pre-heat the oven to 160C / 140C fan / gas 3. Crush the Almond Biscuits and the flaked almonds either in a food processor or by hand with a rolling pin. Mix them with the melted butter and then layer the Almond Biscuit mixture into the bottom of a deep dish (a 23cm roasting tin, baking dish or cake tin would be suitable) and press down until well-combined. Bake this in the oven for 10 until it is golden brown and crisp. 

2. Mix together the Mascarpone Cheese and the Greek yogurt and then whisk in the eggs. Do this one egg at a time to ensure the mixture is well incorporated. 

3. Stir in the zest of the orange and lemon and then add most of the Greek Honey (save about 3tsbp for drizzling at the end) and stir well.

4. Spread this mixture over the Almond Biscuit base, cover it loosely with foil and pop it into the oven for 1 hour. Take the foil off and then cook it for another 10-15 minutes until it is lightly golden and there is a slight wobble in the middle still. 

5. Let it cool and then drizzle over the remaining Greek Honey and serve it with fresh berries like strawberries, raspberries or blueberries.