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Dora's recipe: Greek yoghurt cheesecake with honey

A gluten free recipe from resident foodie Dora Kitinas-Gogos

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Dora's recipe: Greek yoghurt cheesecake with honey
20 Jun 2012
Dora Kitinas-Gogos

Ingredients
250 grams of gluten free sweet biscuits
2 tablespoons of mixed nuts crushed coarsely
1 kilo strained yoghurt
200 ml evaporated milk
2 tablespoons honey
Juice of one small lemon
Topping
4 tablespoons raspberry jam
Method
1. Warm the evaporated milk just enough to melt the honey, cool completely
2. In a bowel put the yoghurt add the honeyed milk, lemon juice and mix well
3. In a trifle bowel lay half of the biscuit crumbs and half of the nuts in a layer and add half of the yoghurt mix
4. Add the rest of the nuts and biscuit and then the rest of the yoghurt mix
5. Cover with raspberry jam or any jam of your liking
6. Refrigerate for at least 2-3 hours till set
IMPORTANT NOTE: The recipe, which I first came across in Greece, is tailored for Greek yoghurt from Greece that is very thick and not sour; making it with any Australian yoghurt (even the ones that say Greek style) means that the yoghurt must be strained overnight. You might need extra honey as the yoghurt is a lot more sour, taste it and see.
I strain the yoghurt by putting in a clean linen tea towel (you can use cheesecloth) I tie the string on my laundry tap with a plate underneath to catch the water and just in case it falls of the tap will not fall in the tub.

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