Greek Honey and Walnut Cheesecake

Ingredients

• For the crust: For the crust:
• 200g (7oz) digestive biscuits, crushed 200g (7oz) digestive biscuits, crushed
• 100g (3.5oz) unsalted butter, melted 100g (3.5oz) unsalted butter, melted
• For the filling: For the filling:
• 500g (17.5oz) cream cheese, softened 500g (17.5oz) cream cheese, softened
• 200g (7oz) Greek yogurt 200g (7oz) Greek yogurt
• 150g (5.3oz) granulated sugar 150g (5.3oz) granulated sugar
• 3 large eggs 3 large eggs
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• 100g (3.5oz) walnuts, toasted and chopped 100g (3.5oz) walnuts, toasted and chopped
• For the topping: For the topping:
• 4 tablespoons Greek honey 4 tablespoons Greek honey
• Additional toasted walnuts for garnish Additional toasted walnuts for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1880 KJ
• Fat (total, saturated): 30g, 15g
• Carbohydrates (total, sugars): 40g, 25g
• Protein: 8g
• Fiber: 2g
• Salt: 0.3g

Preparation

1. 1.
   Preheat the oven to 160°C (325°F).
2. 2.
   In a mixing bowl, combine the crushed digestive biscuits and melted butter. Mix well until the crumbs are evenly coated.
3. 3.
   Press the biscuit mixture into the bottom of a 9-inch springform pan, creating an even layer.
4. 4.
   In a separate bowl, beat the cream cheese, Greek yogurt, and sugar until smooth and creamy.
5. 5.
   Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
6. 6.
   Fold in the toasted walnuts.
7. 7.
   Pour the cream cheese mixture over the prepared crust in the springform pan.
8. 8.
   Bake in the preheated oven for 50-60 minutes, or until the center is set and the top is lightly golden.
9. 9.
   Remove from the oven and let it cool to room temperature.
10. 10.
    Once cooled, refrigerate for at least 4 hours or overnight.
11. 11.
    Before serving, drizzle the top of the cheesecake with Greek honey and garnish with additional toasted walnuts.

Treat your ingredients with care...

• Walnuts — Toast the walnuts in a dry skillet over medium heat for a few minutes until fragrant. Be careful not to burn them. Let them cool before chopping and adding to the cheesecake mixture.

Tips & Tricks

• For a richer flavor, you can substitute some of the cream cheese with mascarpone cheese.
• To achieve a smooth and creamy texture, make sure all the ingredients are at room temperature before mixing.
• To prevent cracks on the surface of the cheesecake, place a pan of water on the bottom rack of the oven while baking.
• Allow the cheesecake to cool gradually by leaving it in the turned-off oven with the door slightly ajar for about an hour before transferring it to the refrigerator.
• Serve the cheesecake chilled for the best taste and texture.

Serving advice

Serve each slice of Greek Honey and Walnut Cheesecake on a dessert plate, drizzled with an extra drizzle of honey and garnished with a few toasted walnuts. Accompany it with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.

Presentation advice

To present the Greek Honey and Walnut Cheesecake beautifully, remove the sides of the springform pan and place the cheesecake on a decorative cake stand or serving platter. Drizzle the top generously with honey and sprinkle some additional toasted walnuts around the edges. Dust the edges with powdered sugar for an elegant touch.