Lemon Cheesecake with Greek Yoghurt And Honey
Try this Lemon Cheesecake with Greek Yoghurt And Honey recipe, or contribute your own. "Lemon" and "Cheese" are two of the tags cooks chose for Lemon Cheesecake with Greek Yoghurt And Honey.
Yield: 6 servings Ready in 1 hours
favorite of 0 people 1 people want to try
Lemon Cheesecake with Greek Yoghurt And Honey Preparation
Lightly grease the base of a 20cm (8") round loose-bottomed cake tin. Make the cheesecake base by combining the biscuit crumbs, butter and demerara sugar. Press the mixture evenly over the base of the tin with the back of a spoon. Leave in the refrigerator to chill while preparing the cheesecake topping. Place the soft cheese, honey and yoghurt in a bowl and beat well, using an electric hand whisk or balloon whisk, until the mixture is thoroughly combined. Stir in the lemon juice and zest. Add the cream and continue whisking carefully at a low speed until the mixture becomes the consistency of lightly whipped cream. Pour the mixture over the biscuit base and leave in the refrigerator for at least 4 hours, or overnight, until the cheesecake has set. Transfer to a serving plate and decorate simply with shavings of lemon zest or seasonal fruit. NOTES : This cheesecake, made with Greek yoghurt and honey, makes a delicious end to a meal. For an alternative base you could use ginger biscuits or Swiss-style muesli instead of the digestive biscuits. Posted to MM-Recipes Digest by email@example.com on Jul 13, 1999
Link to another BigOven recipe
Add a link to another recipe! What would you serve with this?
You may also enjoy
There are no reviews yet for Lemon Cheesecake with Greek Yoghurt And Honey. Be the first to review it!
Blogger? Grab a link to this recipe
Add to on:
Tweets by @bigoven