Honey Yogurt Cheesecake

Instructions

1- Heat oven to 160C/140C fan/gas 3.

2- Crush the biscuits and most of the almonds inside a plastic food bag using a rolling pin.

3- Mix with the butter, then press into the bottom of a deep, oval, 23cm dish (or something similar in size – a roasting tin, baking dish or cake tin will work).

4- Bake for 10 mins until crisp.

5- Stir or mash together the yogurt and mascarpone, then whisk in the eggs, one at a time.

6- Stir in the lemon and orange zests, then stir in most of the honey, reserving about 3 tbsp.

7- Spread over the biscuit base, cover loosely with foil and cook for 1 hr.

8- Remove the foil and cook for 15 mins more until lightly golden and the top is firm with just the slightest wobble in the middle.

9- Leave to cool.

10- Can be kept in the fridge for up to 2 days.

11- To serve, scatter with almonds, drizzle over the remaining honey, and hand around fresh fruit to go with it.