Honey, cinnamon and yogurt cheesecake
Serves: 12-14
Prep time: 25 minsTotal time: 
Recipes adapted from Total Greek Yoghurt Cookbook by Sophie Michell (Kyle Books, £19.99).Photograph by Emma Lee
Honey, cinnamon and yogurt cheesecake
Serves: 12-14
Prep time: 25 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
442Kcal
Fat
30gr
Saturates
18gr
Carbs
37gr
Sugars
25gr
Fibre
0gr
Protein
7gr
Salt
0.7gr
Sophie Michell
Sophie Michell of TV's Cook Yourself Thin is Britain's youngest female Executive Chef at Belgraves Hotel. Sophie's passion for gastronomy has always centred on a wide array cuisines, quality ingredients and nutrition.
See more of Sophie Michell’s recipes
Sophie Michell
Sophie Michell of TV's Cook Yourself Thin is Britain's youngest female Executive Chef at Belgraves Hotel. Sophie's passion for gastronomy has always centred on a wide array cuisines, quality ingredients and nutrition.
See more of Sophie Michell’s recipes
Ingredients
- 300g digestive biscuits
- 100g unsalted butter, melted
For the filling:
- 200g sultanas
- 500g full-fat Philadelphia cream cheese
- 50g caster sugar
- 1 tbsp cornflour
- 3 medium eggs, beaten
- 375g Greek yogurt
- seeds from 1 vanilla pod
- 150g full-flavoured clear honey
- 1 tsp ground cinnamon
- 1 tsp vanilla extract
Step by step
Get ahead
Make up to two days ahead, chill.
- Preheat the oven to 160°C, fan 140°C, gas 3. In a blender or large bowl, finely crush the digestive biscuits and mix with the melted butter and a pinch of salt. Transfer the biscuit mix to a 24cm round springform cake tin and pack down to cover the base and about halfway up the sides (use the back of a spoon). Chill for 20 minutes.
- Soak the sultanas in boiling water in a small bowl for 5 minutes, then drain and pat dry.
- In a large bowl, beat together the cream cheese, sugar and cornflour. Add the eggs, 200g of the yogurt and vanilla seeds, then the honey, cinnamon and drained sultanas, stirring well to combine.
- Tip the cheese mixture into the cake tin and spread to cover the base. Wrap the underside of the tin with foil; place in the middle of a large, deep roasting tray. Pour hot water into the tray until it reaches halfway up the sides of the cake tin, then carefully place in the oven and cook for 35-40 minutes; the cheesecake should still be wobbly in the very centre.
- For the topping, mix the remaining yogurt and vanilla extract together in a small bowl with 50ml cold water. Remove the cheesecake from the oven; thinly spread over the topping. Increase the oven temperature to 180°C, fan 160°C, gas 4. Return the cheesecake to the oven for 15 minutes.
- Remove the cheesecake from the oven; cool completely (the top may crack slightly). Chill overnight.
