Burnt Honey Yogurt Cheesecake

Instructions

1. 1

   Preheat your oven to 170°C (340°F). Line the base of a 15cm (6-inch) springform pan with parchment paper.

2. 2

   Crush the digestive biscuits into fine crumbs. Melt the unsalted butter and mix it with the biscuit crumbs until well combined.

3. 3

   Press the biscuit mixture firmly into the base of the prepared pan to form an even crust. Chill in the refrigerator while you prepare the filling.

4. 4

   In a small saucepan over medium heat, cook the honey until it turns a deep amber color and smells caramelized, about 2-3 minutes. Remove from heat and let it cool slightly.

5. 5

   In a large bowl, beat together the Greek yogurt, low-fat cream cheese, and burnt honey until smooth and creamy.

6. 6

   Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and cornstarch until fully incorporated.

7. 7

   Pour the cheesecake filling over the chilled biscuit base and smooth the top with a spatula.

8. 8

   Bake in the preheated oven for 35-40 minutes, or until the edges are set but the center still has a slight wobble.

9. 9

   Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour. Then transfer to the refrigerator to chill for at least 4 hours or overnight.

10. 10

    Remove the cheesecake from the pan, slice, and serve chilled. Enjoy your Burnt Honey Yogurt Cheesecake!