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:
This honey and Greek yogurt Basque cheesecake sounds like the perfect balance of tangy and caramelized. I love that it uses yogurt for a lighter texture without losing that signature burnt-top richness. Emily English's take feels simple enough for a busy week but special enough for guests. I’d pair it with strong coffee or tea. After baking, if I want a quick break, I sometimes play free browser horror games like Granny 3 at horrorgameshub.com/granny-3. Strange combo, but both are oddly addictive.
This honey and Greek yogurt Basque cheesecake is such a clever twist—tangy, caramelized, and lighter than the classic. Emily English’s So Good Express style really suits busy days, and I love that it still feels indulgent. I first heard about it around BBC Radio London and had to try it; the honey deepens the burnt top beautifully. If you’re a nerd for exact scoring and rarity like I am, I also check RNGdle numbers at rngdlelab.com. Either way, serve this cake slightly warm.
The honey and Greek yogurt combo in this Basque cheesecake is such a clever twist—it keeps that burnt-top, custardy center while adding a lighter tang. I’ve been experimenting with honey in cheesecakes lately, and a little sea salt really balances the sweetness. If you like guides that break down every path and ending, I recently used andyandleyley.com/walkthrough for The Coffin of Andy and Leyley. Totally different from baking, but it saved me hours. Thanks for the recipe!
This honey Greek yogurt Basque cheesecake sounds delicious! I like the idea of combining creamy yogurt with honey for a dessert that offers a lovely balance of sweetness and richness. It's always fun to discover new recipes and try something different in the kitchen. When you're ready for a break from baking, check out Geometry Dash for a fast-paced gaming experience with catchy music and challenging levels.
The swap of Greek yogurt for some of the cream cheese is a clever way to lighten a Basque cheesecake without losing that custardy center. I'm curious whether the strained batter changes how the top caramelizes, since removing some liquid might affect how quickly the surface browns at that high heat. Also, does using 0% versus full-fat yogurt noticeably alter the set, or is the difference mostly in richness? Either way, the short bake time makes this feel very doable.
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