| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Greek | Waitrose1 | 6 | servings |
INGREDIENTS
| 175 | g | Waitrose Digestive Biscuits; crushed (6oz) |
| 75 | g | St. Ivel English Unsalted Butter; melted (2 3/4oz) |
| 25 | g | Waitrose Demerara Sugar; (1oz) |
| 1 | 200 g pack Waitrose Full Fat Soft Cheese | |
| 60 | ml | Waitrose Greek Honey; (4tbsp) |
| 1 | 150 g pot Total Light Authentic Greek | |
| ; Strained Yoghurt | ||
| Juice and zest of 2 lemons | ||
| 1 | 142 ml pot Waitrose Fresh Double Cream |
INSTRUCTIONS
THE BASE THE CHEESECAKE TOPPING 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. Converted by MC_Buster. 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. Converted by MM_Buster v2.0l. Posted to MM-Recipes Digest by alan@atoc.demon.co.uk on Jul 13, 1999
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