התמונה להמחשה בלבדHoney Yoghurt Cheesecake
Cooking With KidsControlled oven heat develops an even texture while preserving the balance of the listed ingredients. The dish is served on a crunchy base of cookies and toasted almonds, garnished with subtle citrus aromas and golden honey that adds a deep, natural sweetness.
- Prep
- 5 min
- Servings
- 4
- Difficulty
- Medium
Instructions
1Heat oven to 160C/140C fan/gas
2Crush 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; it is ready when crisp.
Nutrition
- Calories
- 546
- Protein
- 10.4g
- Carbs
- 60.3g
Recommended Equipment & Products
- Electric hand mixer
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Family cooking
Cooking With Kids
Simple ways children can join safely, with adult guidance.
Age 3-5
Small helper
- Mash soft ingredients
- Wash fruit and vegetables
Age 6-8
Kitchen explorer
- Stir a batter
- Measure simple ingredients
Chef tips
To prevent cracks in the cake, ensure all ingredients (yoghurt, cheese, and eggs) are at room temperature before mixing. Avoid overbeating the batter to prevent trapping excess air. My favourite version is served with an extra drizzle of honey and toasted flaked almonds. Children will love helping to decorate the cake with fresh berries before serving.
Culinary reasoning
Controlled oven heat develops an even texture while preserving the balance of the listed ingredients. The dish is served on a crunchy base of cookies and toasted almonds, garnished with subtle citrus aromas and golden honey that adds a deep, natural sweetness.
