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CHEESECAKE
WITH HONEY AND YOGURT

A mouth-watering sweet with an unbeatable combination of yogurt with honey, walnuts and cinnamon. The extra touch of chocolate and orange will definitely ‘take you to heaven’.

INSTRUCTIONS

Step 1: Prepare the base. Preheat the oven at 175°C.Add the cookies and walnuts to the food processor and grind them. After that, empty them into a bowl together with the butter. Mix well. Divide the mixture into 6 individual cheesecake cups or empty it into a large cheesecake pan. Pressing with your hands, make sure the mixture has spread evenly and has also covered the bottom of the cups/pan. Bake the base for 10 minutes and then remove the cups from the oven and set them aside to cool well.

Step 2: Prepare the cream. Reduce the heat to 150°C.Place the cheese, yoghurt, sugar, honey and cinnamon in the food processor and beat them to a homogeneous cream. Add the eggs one-by-one and keep beating for another 2-3 minutes, until the eggs have combined with the rest of the ingredients. Divide the mixture into the baked bases and spread it evenly.

Step 3: Bake the cheesecakes for 35 minutes until golden brown. They should wobble a bit at the top.Switch off the oven and open the door. Wait for 15 minutes, remove them from the oven and let them cool to room temperature.
Step 4: When they are completely cold, place them in the refrigerator for 10-15 minutes.

Step 5: Remove the cheesecakes from the refrigerator and sprinkle them with the grated chocolate and the orange zest. Finally, drizzle each one of them with a little honey and serve.

INGREDIENTS

230g chocolate cookies (with no filling)
100g walnuts
100g butter (at room temperature)
250g cream cheese
200g strained yoghurt
50g brown sugar
80g pine and thyme honey
1tsp cinnamon (grated)
2 eggs at room temperature
50g cooking chocolate (grated)
50g pine and thyme honey
the zest of 1 orange