Mango Yoghurt, Turmeric and Honey Cheesecake
An indulgent treat with an absolutely gorgeous flavour. The mango yoghurt gives this dessert a lightness in texture and a lovely zing. Our Taylor Pass honey and turmeric bring sweetness and a gentle earthy note.
Prep Time , Cook Time , Serves 2.
Ingredients
- 250g ginger biscuits
- 70 whole raw almonds
- 120g melted butter
- 500g cream cheese
- 1/3 cup Taylor Pass Honey
- 1 ½ cups Greek Mango Yoghurt
- ½ teaspoon ground turmeric
- 2 tablespoons flour
- 2 free range eggs
Instructions
- Pre-heat oven to 170°C.
- Place the ginger biscuits and almonds into a food processor.
- Blitz until a fine crumb. Add the melted butter and run the machine until mixed through evenly.
- Press this into a greased round springform tin.
- Bake for 8-10 minutes until very lightly golden. Leave to cool before filling.
- Use electric beaters to beat cream cheese until smooth. Add the honey and mix this through well before adding the remaining ingredients and beating until smooth.
- Pour into the cooled biscuit shell. Lightly bang on a benchtop to get rid of bubbles.
- Bake for 50 minutes. Turn off the oven and leave the cheesecake to cool with the door ajar.
- Refrigerate and cool completely before cutting.
