Bake of the week: Greek yogurt cheesecake with honey poached fruit

THIS week’s treat is a baked cheesecake.

Most cheesecakes are set in the fridge but this one is baked, which seems to enhance its delicious creaminess.

If you don’t have a food processor, you can put the biscuits in a bag, seal it and then bash to your heart’s content with a rolling pin. It’s quite a stress-reliever if you’re having a bad day!

Thanks to Lidl for the recipe.

You’ll need

250g ginger biscuits

80g unsalted butter, melted

400g cream cheese

200g Greek yogurt

120g caster sugar

½ vanilla pod, seeds scraped

4 medium eggs

300g seasonal fruit, such as plums, nectarines and peaches

2 tbsp honey

½ vanilla pod

1 bay leaf

Method

Preheat the oven to 180C/160C/gas mark 4/350F.

In a food processor, blitz the biscuits to fine crumbs and tip into a bowl. Mix in the melted butter until combined, then pour the mixture into a lined 24cm loose-bottomed cake tin, pressing down with the bottom of a glass until compact. Transfer to the fridge to chill for 15 minutes.

Meanwhile, mix the cream cheese, yogurt, sugar, vanilla seeds and eggs together in a bowl to form a smooth mixture. Pour into mixture in the cake tin, place the tin onto an oven tray and bake in the oven for around 50-55 minutes – the centre should have a slight wobble.

Once cooked, leave to cool in the tin before carefully removing the sides. Leave the cheesecake on the base and chill in the fridge until firm.

Cut the fruit into wedges and put in a saucepan with the honey, vanilla pod and bay leaf and gently heat so that the fruit softens but holds its shape. Leave to stand in the honey until ready to serve.

Once chilled, carefully slide the cheesecake from the tin on to a serving plate. Serve with the fruit and honey drizzled over the top.