| 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 |
|
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
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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