This was the dessert course from my Greek-inspired August 2024 supper club menu (see the full menu here) and nods a little towards Greece with it being a baked custard and featuring Greek yogurt. If you are following the six-course menu, you’ll have two more courses after this one to go, so do stick to dividing the cheesecake into 10, as it is a filling dessert. It freezes really well, so you can pop the leftover four pieces in the freezer, for treats another day.
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Serves 10
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200g digestive biscuits
80g unsalted butter, melted
560g cream cheese
3 eggs
200g caster sugar
160g Greek yogurt
65g double cream
6 tbsp orange blossom
2 tbsp vanilla bean paste
2.5 tbsp plain flour
honey, to drizzle
fresh blackberries, to serve
a 20cm round springform cake tin
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Preheat the oven to 180°C and line the cake tin securely with tin foil. Break the biscuits up into a bowl and add the melted butter. Blend with a hand blender for 2 mins, until you have a fine paste. Fill the prepared tin with the biscuits, pushing the mixture down with the back of a spoon to make a firm base. Bake in the oven for 10 mins.
In the meantime, whisk together the cream cheese, eggs and sugar for 2 mins, until completely combined. Whisk in the double cream, half the orange blossom, vanilla, and add the flour and stir thoroughly.
Place the cake tin in the oven tray and fill the cake tin with the cream cheese batter. Fill the oven tray with boiling water, and place in the oven for 40-50 mins, until the cheesecake is set, but still has a wobble in the middle. Turn the oven off and the cheesecake with the remaining orange blossom and the honey. Leave the cheesecake in the oven until the oven is cool. Chill the cheesecake within the cake tin in the fridge for 12 hours.
Remove the cake tin, baking paper and tin foil and place on a serve plate. Cut into pieces, drizzle with honey and scatter with blackberries.
