Honey yoghurt cheesecakes
8.1 oz chocolate cookies (with no filling)
3.5 oz walnuts
3.5 oz butter (at room temperature)
8.8 oz cream cheese
7 oz strained yoghurt
1.8 oz brown sugar
4.6 oz pine and thyme honey
1tsp cinnamon (grated)
2 eggs at room temperature
1.8 oz cooking chocolate (grated)
the zest of 1 orange
Pairs Well With
Step 1: Prepare the base. Preheat the oven at 175°C.Add the cookies and walnuts to the food processor and grind them.After that, empty them into a bowl together with the butter. Mix well.Divide the mixture into 6 individual cheesecake cups or empty it into a large cheesecake pan. Pressing with your hands, make sure the mixture has spread evenly and has also covered the bottom of the cups/pan.Bake the base for 10 minutes and then remove the cups from the oven and set them aside to cool well.
Step 2: Prepare the cream. Reduce the heat to 150°C.Place the cheese, yoghurt, sugar, honey and cinnamon in the food processor and beat them to a homogeneous cream.Add the eggs one-by-one and keep beating for another 2-3 minutes, until the eggs have combined with the rest of the ingredients.Divide the mixture into the baked bases and spread it evenly.
Step 3: Bake the cheesecakes for 35 minutes until golden brown. They should wobble a bit at the top. Switch off the oven and open the door. Wait for 15 minutes, remove them from the oven and let them cool to room temperature.
Step 4: When they are completely cold, place them in the refrigerator for 10-15 minutes.
Step 5: Remove the cheesecakes from the refrigerator and sprinkle them with the grated chocolate and the orange zest. Finally, drizzle each one of them with a little honey and serve.