8 Serves
113 Mins
Preheat your oven to 160°C.
Place the biscuits and most of the almonds into a plastic food bag and crush them into fine crumbs using a rolling pin.
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Vitamin K
126 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
54 µg / 400 µgCalcium
164 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
81 mg / 420 mgPhosphorus
294 mg / 1,250 mgPotassium
434 mg / 4,700 mgSodium
420 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
13 µg / 55 µgFiber
3 g / 28 gSugar
25 g / 50 gSaturated Fat
11 g / 20 gCholesterol
51 mg / 300 mgCaffeine
0 mgNet Carbs
43 gAlcohol
0 g
Combine the biscuit and almond crumbs with the melted butter in a bowl, then press the mixture firmly into the bottom of a 23cm baking dish.
Bake the crust for 10 minutes until crisp, then remove from the oven.
In a large mixing bowl, stir together the yogurt and mascarpone cheese until smooth, then whisk in the eggs one at a time.
Stir in the lemon zest, orange zest, and most of the honey, reserving 3 tablespoons for later.
Spread the filling over the prepared biscuit base, cover the dish loosely with aluminum foil, and bake for 1 hour.
Remove the foil and bake for an additional 15 minutes until the top is lightly golden and firm, with only a slight wobble in the center.
Allow the cheesecake to cool completely before serving. To serve, scatter with the remaining almonds, drizzle with the reserved honey, and accompany with fresh fruit.
21
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Greek