Honey and Yoghurt Cheesecake
This Honey & Yogurt Cheesecake in our opinion is the BEST alternative take on this famous dessert. It uses less refined sugars and utilizes the natural sweetness of honey instead.
The recipe makes a creamy, smooth and fresh cheesecake, drizzled with our very own Jarrah Honey.
We are doing part Greek Yoghurt, part cream cheese. This lightens up the dessert quite a bit without compromising on the classic cheesecake taste!
Allow the flavours to develop by keeping it in the fridge overnight before serving.
Chop the walnuts (save some for garnish in the end).
Place the oat biscuits in a clean plastic bag and crush them finely with a rolling pin.
Mix the crushed oats with butter and press them firmly into a greased cake pan until you have an even layer. Set aside in the fridge.
Place a tea towel over a bowl and spoon the Greek yoghurt in. Strain the yoghurt by twisting the tea towel around and the yoghurt and squeeze.
Whisk together the strained yoghurt, cream cheese and lemon zest.
Next, melt the white chocolate in a water bath. Stir frequently until melted completely.
Gently combine the melted white chocolate into your cream cheese mixture until smooth.
Spread your mixture over the biscuit base evenly, and refrigerate for at least 2 hours, until set.
When ready to serve, drizzle honey on top and garnish with the rest of the walnuts.
1kg Greek-style Yoghurt
500g Cream Cheese
300g White Chocolate
1/3 cup Butter
10 Oat Biscuits
1/2 cup Walnuts
1 tsp Lemon Zest
Jarrah Honey for topping