HONEY CHEESECAKE
Ingredients
- 3 ready-made sponge fingers
- 50g/2oz Greek yoghurt
- 100g/3½oz mascarpone
- 2 tbsp runny honey
Directions
- Line the base of a metal medium-size chefs' ring with the sponge fingers cut to size.
- In a bowl
- mix the Greek yoghurt with the mascarpone and honey.
- Lay this mixture on top of the sponge fingers and smooth with a palette knife or spoon.
- Using a blow torch to warm the sides
- release the cheesecake from the mould. Serve.
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