Honey & Greek Yogurt Basque Cheesecake
by Emily English from So Good Express: Quick Nutritious Food for a Busy Life (Seven Dails/Orion Books)
Photography: Clare Winfield
A lighter Basque-style cheesecake that swaps some cream cheese for Greek yogurt, keeping it creamy but higher in protein. Straining the batter before baking ensures the texture is extra smooth.
Serves: 8
Prep: 5 minutes | Cook: 30 minutes (or until golden and set)
Ingredients
500g (generous 2 cups/1lb 2oz) light cream cheese
200g (scant 1 cup/7oz) Greek yogurt (0% or full-fat)
3 large eggs
75g (3½ tbsp) honey, plus extra to serve
2 tbsp plain (all-purpose) flour
1 tsp vanilla extract Fresh berries, to serve
Method
Preheat the oven to 200°C/Fan 180°C (400°F) Gas 6.
Line a 20cm (8 inch) springform cake tin (pan) with baking parchment, letting it overhang the sides.
Blitz all ingredients (except the berries) together in a blender until smooth, then strain through a sieve (strainer) into a jug.
Pour into the lined tin and bake for 30 minutes or until golden and set, with a slight jiggle. Cool before slicing and topping with berries and extra honey.
Drinks tasted on air, alongside the dish:
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