HONEYED YOGURT CHEESECAKE
Steps:
- For the cheesecake: Position a rack in the center of the oven and preheat it to 325 degrees F. Lightly spray an 8-inch springform pan with 3-inch-high sides with nonstick cooking spray.
- In the bowl of an electric mixer fitted with the whisk attachment, place the egg whites and salt. Beat on medium-high speed to soft peaks, 2 to 3 minutes. With the mixer running, slowly rain in the evaporated cane juice. Increase the mixer speed to high and beat until the egg whites are glossy and hold stiff peaks, about 2 minutes. Sift the flour over the whipped whites and gently fold until smooth. Scrape the meringue into a clean bowl. (And hey, guess what? You just made a small batch of angel food cake batter!)
- Into the mixer bowl (no need to clean it), place the cream cheese. Place the bowl back on the mixer and fit the mixer with the paddle attachment. Beat on medium speed until creamy. Add the honey and beat until smooth. Beat in the egg yolks one at a time. Add the lemon juice, vanilla extract and lemon zest and beat to blend well. Reduce the mixer speed to low and stir in the yogurt.
- Carefully fold about a third of the egg white mixture into the batter to lighten it. Gently fold in the remaining whites until the batter is smooth. Scrape the batter into the prepared pan.
- Bake until the cake is puffed, lightly golden and mostly set but with a slight wobble when the pan is jostled, 45 to 50 minutes (a toothpick won't tell you much about doneness; it's best just to rely on visuals here). Turn off the oven and let the cake continue to cook in the oven for 1 hour. Cover and chill in the refrigerator for at least 3 hours. When ready to serve, unmold the cheesecake and put onto a serving platter.
- For the topping: In a medium bowl, whisk together the honey, hot water and vanilla. Add the apricots and blackberries to the bowl and gently toss to coat. Top the cheesecake with the honey and fruit mixture, slice and serve.
HONEY YOGURT CHEESECAKE
Anna Olsen recipe for a cheesecake made with yogurt, ricotta with hints of lemon and honey. Delicious topped with fresh mango. Requires a 24 hour refrigeration for the filling and 4 hours for cheesecake.
Provided by FrVanilla
Categories Cheesecake
Time 55m
Yield 10 serving(s)
Number Of Ingredients 11
Steps:
- Prepare yogurt "cheese" a day before needed. Stir yogurt and ricotta together and place in a cheese cloth (or large paper coffee filter) in a strainer. Place strainer over a bowl, wrap loosely with plastic wrap and chill for 24 hours. Discard whey (liquid in bowl), and refrigerate yogurt cheese until ready to use.
- Preheat oven to 325 F (160 F).
- Combine graham cracker crumbs, lemon zest, salt and melted butter and press into an ungreased 9-inch (22 cm) pie plate. Bake for 10 minutes, then cool while preparing filling.
- For filling, stir yogurt cheese with honey, egg, lemon zest and vanilla. Spoon into cooled pie shell and bake for 30 minutes. Cool to room temperature, then chill at least 4 hours before serving.
- Top with diced mango immediately before slicing.
Nutrition Facts : Calories 319.5, Fat 18.6, SaturatedFat 10.8, Cholesterol 73.6, Sodium 244.6, Carbohydrate 29.2, Fiber 1, Sugar 19.6, Protein 10.2
YOGURT CHEESECAKE WITH HONEY-ROASTED APRICOTS
Transform your desserts with a drizzle of golden nectar. Top this honeyed cheesecake with honey-roasted apricots or swap with any soft fruit or rhubarb
Provided by Anna Glover
Categories Afternoon tea, Dessert
Time 30m
Number Of Ingredients 11
Steps:
- Butter the base of a 23cm springform tin and line with a circle of baking parchment. Blitz the biscuits to fine crumbs in a food processor, then tip into a bowl and mix with the butter. Pack the mixture into the base of the tin and chill for 10 mins.
- Whip the double cream to soft peaks. In a separate bowl, whisk together the yogurt, soft cheese, honey and vanilla until smooth. Fold in the cream and spoon over the base. Smooth over the top with a spatula and cover. Chill for at least 4 hrs or overnight.
- Heat oven to 200C/180C fan/gas 6. Toss the apricots with the 50g honey, the orange zest and vanilla on a baking tray. Roast on the middle shelf for 20-25 mins until the apricots are tender but still hold their shape. Toss everything halfway through, adding 1 tbsp water if the honey starts to catch. Leave to cool, discarding the orange and vanilla pod.
- Use a knife to release the sides of the cheesecake and remove from the tin. Spoon over the apricots along with the roasting juices. Drizzle extra honey over the top, allowing it to run down the sides.
Nutrition Facts : Calories 390 calories, Fat 31 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 15 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.5 milligram of sodium
APRICOT YOGURT BAKED CHEESECAKE
This cheesecake is a recipe rescue! A healthier cheesecake alternative. It is made without a crust, making it low in fat. But if you make it with your favorite crust it's still going to be a lot lighter than many other cheesecakes.
Provided by Rhiannon and Matt
Categories Cheesecake
Time 58m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 180c.
- Place the apricots in a saucepan, just cover with water and simmer for 5 minutes until tender.
- Allow to cool.
- Place apricots and water in a mixing bowl, then stir in the yogurt, sugar or honey, flour, sultanas and eggs.
- Mix well and pour into cheesecake dish or your prepared crust.
- Bake for 45 minutes, or until browned and set.
- Cool on a rack.
Nutrition Facts : Calories 292.3, Fat 4.7, SaturatedFat 2.3, Cholesterol 81.3, Sodium 67.6, Carbohydrate 59.3, Fiber 3.3, Sugar 45.4, Protein 7.7
HONEY YOGURT CHEESECAKE
Bring a touch of Mediterranean magic to your table with this no-fuss bake that can be made ahead
Provided by Good Food team
Categories Buffet, Dessert, Treat
Time 1h55m
Number Of Ingredients 10
Steps:
- Heat oven to 160C/140C fan/gas 3. Crush the biscuits and most of the almonds inside a plastic food bag using a rolling pin. Mix with the butter, then press into the bottom of a deep, oval, 23cm dish (or something similar in size - a roasting tin, baking dish or cake tin will work). Bake for 10 mins until crisp.
- Stir or mash together the yogurt and mascarpone, then whisk in the eggs, one at a time. Stir in the lemon and orange zests, then stir in most of the honey, reserving about 3 tbsp. Spread over the biscuit base, cover loosely with foil and cook for 1 hr. Remove the foil and cook for 15 mins more until lightly golden and the top is firm with just the slightest wobble in the middle. Leave to cool. Can be kept in the fridge for up to 2 days.
- To serve, scatter with almonds, drizzle over the remaining honey, and hand around fresh fruit to go with it.
Nutrition Facts : Calories 789 calories, Fat 65 grams fat, SaturatedFat 36 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 34 grams sugar, Fiber 1 grams fiber, Protein 12 grams protein, Sodium 0.67 milligram of sodium
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