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cinnamon & honey baked cheesecake







total time






method ingredients
  1. 300g digestive biscuits
  2. 100g butter (melted) 
  3. 400g soft cream cheese
  4. 300g Glenisk organic greek style natural yogurt
  5. 50g light brown sugar
  6. 1 tbsp cornflour
  7. 3 large eggs (beaten)
  8. ½ tsp vanilla extract
  9. 140g honey
  10. 1 tsp cinnamon
  11. ¼ tsp nutmeg
  12. 200g mixed dried fruit


  1. 180g Glenisk organic greek style natural yogurt
  2. 1 tsp vanilla extract
  3. 50ml cold water
  • Line & grease a 24cm round baking tin, preheat the oven to 160°C and
  • Soak the mixed dried fruit in boiling water.
  • Mix melted butter with crushed digestive biscuits and pack in to the bottom of the baking tin. Refrigerate for 30mins.
  • Beat together the cream cheese, sugar and cornflour before mixing in the eggs, Glenisk organic greek style natural yogurt and vanilla extract. Stir in the honey, dried fruit mix, nutmeg and cinnamon. Pour the mix into the baking tin.
  • For baking: securely wrap the bottom of the tin with foil; place the tin in a large roasting pan and pour hot water into the pan to reach halfway up the cake tin. Bake for 35mins.
  • To top, mix Glenisk organic greek style natural yogurt with vanilla extract and cold water. Pour on top of the cheesecake and bake for a further 15mins at 180°c.
  • Once cooked, allow to cool and chill overnight.
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