Yogurt, honey and pistachio cheesecake recipe
Make this exotic twist on a baked cheesecake for a really special dessert.
See method- Serves 12
- 30 mins to prepare and 1 hour 20 mins to cook and 4 hours to cool
- 386 calories / serving
Ingredients
For the base
- 150g (5oz) crushed digestives
- 50g (2oz) chopped pistachios, plus extra to serve
- 1 tbsp honey
- 50g (2oz) melted butter
- 225g (7 1/2oz) caster sugar
- 2 tbsp cornflour
- 125g (4oz) honey, plus extra to serve
- 625g light cream cheese
- 4 medium eggs
- 10ml (2 tsp) vanilla extract
- 500g Greek yogurt
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Shop ingredientsEach serving contains
- Energy
- 1615kJ 386.0kcal
- Fat
- 20g
- Saturates
- 10g
- Salt
- 0.4g
- Sugars
- 34g
of the Reference intake
Carbohydrate 42.7gProtein 11.0gFibre 0.8g
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- Preheat the oven to gas 3, 170°C, fan 140°C. Line a 23cm (9in) springform cake tin with nonstick baking paper. Sit the tin on a baking tray.
- Mix the crushed digestives, the chopped pistachios, 1 tbsp honey and the melted butter in a bowl. Press into the base and up the sides of the cake tin.
- To make the cheesecake, mix the caster sugar and 2 tbsp cornflour together. Using a mixer, combine the sugar mixture with 125g honey and the light cream cheese, until well blended.
- Add 4 medium eggs, one by one, beating thoroughly, followed by the vanilla extract and the Greek yogurt, mixing until just smooth.
- Pour into the tin and bake on the middle shelf for 1 hr 10 mins. Turn off the oven, open the door slightly, and allow the cake to cool, then chill for at least 4 hrs or overnight.
- Drizzle the chilled cheesecake with the extra honey.
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