This is a compromise dessert. Easy to make, smooth, delicious and not that unhealthy really - with non-fat Greek yoghurt, eggs and a little sugar. It's not as creamy as a regular cheesecake but you also don't feel as if you're too full after eating a mouthful.
We've combined it with a Greek-style topping of honey and walnut (think baklava), but fresh fruit is just as tasty and, admittedly, slightly better for you (though both honey and walnuts are good for you too!).
When all is said and done, just enjoy it. And then go for a walk in the park with kids!
Serves 8-12
Ingredients
1½ cups plain biscuit crumbs
1 cup sugar
¼ cup butter
4 eggs
1 teaspoon vanilla extract
2 tablespoons plain flour
3 cups plain, non-fat Greek yoghurt
For the topping
1 cup honey
1 cup water
3/4 cup walnuts toasted & finally chopped
Method
1. Pre-heat the oven to 180 degrees.
2. in a medium-sized bowl, thoroughly combine the biscuit crumbs, ¼ cup sugar and melted butter. Press into the bottom and little up the sides of 9-inch spring-form pan and bake for 10 minutes.
3. Beat together eggs, remaining ¾ sugar, vanilla and flour. Gently whisk in the Greek yoghurt.
4. Pour into the hot crust and bake for 45-50 minutes or until barely set in the centre.
5. Cool to room temperature on a wire rack, then refrigerate for at least an hour (but preferably overnight) before serving.
For the topping
6. 30 minutes before serving, combine all topping ingredients in a small saucepan on the stove. Simmer until thickened, around 15 minutes. Spoon over each piece of cake before serving.
TIP: As mentioned above, a fresh alternative to the honey-walnut topping is fresh fruit in season. Mixed berries go particularly well with it.
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