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Lemon Cheesecake With Greek Yoghurt & Honey :

175 grams digestive biscuits, crushed (6oz)
75 grams unsalted butter, melted (23/4oz)
25 grams demerara sugar, (1oz)

200 g full fat soft cheese
60 milliliters greek honey, (4tbsp)
150 g strained yoghurt
juice and zest of 2 lemons
142 ml double cream

Lightly grease the base of a 20cm (8") round loose-bottomed cake
tin. Make the cheesecake base by combining the biscuit crumbs,
butter and demerara sugar. Press the mixture evenly over the base
of the tin with the back of a spoon. Leave in the refrigerator to
chill whilepreparing the cheesecake topping. Place the soft cheese,
honey and yoghurt in a bowl and beat well, using an electric hand
whisk or balloon whisk, until the mixture isthoroughly combined.
Stir in the lemon juice and zest. Add the cream and continue whisking
carefully at a low speed until the mixture becomes the consistency
of lightly whipped cream. Pour the mixture over the biscuit base
and leave in the refrigerator for atleast 4 hours, or overnight,
until the cheesecake has set. Transfer to a serving plate and
decorate simply with shavings of lemon zest or seasonal fruit.

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