Honey Yogurt Cheesecake

Start cooking opens one step at a time with read-aloud and hands-free voice control — “next”, “repeat”, “how much salt”, “timer 10 minutes”.

1. 1Heat oven to 160C/140°C / 275°F fan/gas 3. Crush the biscuits and most of the almonds inside a plastic food bag using a rolling pin.
2. 2Mix with the butter, then press into the bottom of a deep, oval, 23cm dish (or something similar in size – a roasting tin, baking dish or cake tin will work). Put it in the oven for 10 mins until crisp.
3. 3Stir or mash together the yogurt and mascarpone, then whisk in the eggs, one at a time. Stir through the lemon and orange zests, then fold in most of the honey, reserving about 3 tbsp.
4. 4Spread over the biscuit base, cover loosely with foil and let it cook for 1 hr.
5. 5Remove the foil and leave to cook for 15 mins more until lightly golden and the top is firm with just the slightest wobble in the middle. Leave to cool. Can be kept in the fridge for up to 2 days.
6. 6ServeTo serve, scatter with almonds, drizzle over the remaining honey, and hand around fresh fruit to go with it.