Yogurt, honey and pistachio cheesecake recipe

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  • Serves 12
  • 30 mins to prepare and 1 hr 20 mins to cook, 4 hrs 00 mins to cool
  • 386 calories / serving
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Make this exotic twist on a baked cheesecake for a really special dessert.

Preheat the oven to gas 3, 170°C, fan 140°C. Line a 23cm (9in) springform cake tin with nonstick baking paper. Sit the tin on a baking tray.

Mix the crushed digestives, the chopped pistachios, 1 tbsp honey and the melted butter in a bowl. Press into the base and up the sides of the cake tin.

To make the cheesecake, mix the caster sugar and 2 tbsp cornflour together. Using a mixer, combine the sugar mixture with 125g (4oz) honey and the light cream cheese, until well blended.  

Add 4 medium eggs, one by one, beating thoroughly, followed by the vanilla extract and the Greek yogurt, mixing until just smooth.

Pour into the tin and bake on the middle shelf for 1 hour, 10 minutes. Turn off the oven, open the door slightly, and allow the cake to cool, then chill for at least 4 hours or overnight.

Drizzle the chilled cheesecake with the extra honey.

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  • Ingredients

  • For the base

  • 150g (5oz) crushed digestives
  • 50g (2oz) chopped pistachios, plus extra to serve
  • 1 tbsp honey
  • 50g (2oz) melted butter
  • 225g (7 1/2oz) caster sugar
  • 2 tbsp cornflour
  • 125g (4oz) honey, plus extra to serve
  • 625g (1 1/4lb) light cream cheese
  • 4 medium eggs
  • 10ml (2 tsp) vanilla extract
  • 500g (1lb) Greek yogurt
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  • Energy 1617kj 386kcal 19%
  • Fat 20.2g 29%
  • Saturates 10.2g 51%
  • Sugars 33.5g 37%
  • Salt 0.4g 7%

of the reference intake
Carbohydrate 42.7g Protein 11g Fibre 0.8g

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