Step by Step Instructions
- Step 1: Prepare the base. Preheat the oven at 175°C.Add the cookies and walnuts to the food processor and grind them. After that, empty them into a bowl together with the butter. Mix well. Divide the mixture into 6 individual cheesecake cups or empty it into a large cheesecake pan. Pressing with your hands, make sure the mixture has spread evenly and has also covered the bottom of the cups/pan. Bake the base for 10 minutes and then remove the cups from the oven and set them aside to cool well.
- Step 2: Prepare the cream. Reduce the heat to 150°C.Place the cheese, yoghurt, sugar, honey and cinnamon in the food processor and beat them to a homogeneous cream. Add the eggs one-by-one and keep beating for another 2-3 minutes, until the eggs have combined with the rest of the ingredients. Divide the mixture into the baked bases and spread it evenly.
- Step 3: Bake the cheesecakes for 35 minutes until golden brown. They should wobble a bit at the top.Switch off the oven and open the door. Wait for 15 minutes, remove them from the oven and let them cool to room temperature.
- Step 4: When they are completely cold, place them in the refrigerator for 10-15 minutes.
- Step 5: Remove the cheesecakes from the refrigerator and sprinkle them with the grated chocolate and the orange zest. Finally, drizzle each one of them with a little honey and serve.
Ingredient List
- 230g chocolate cookies (with no filling)
- 100g walnuts
- 100g butter (at room temperature)
- 250g cream cheese
- 200g strained yoghurt
- 50g brown sugar
- 80g pine and thyme honey
- 1tsp cinnamon (grated)
- 2 eggs at room temperature
- 50g cooking chocolate (grated)
- 50g pine and thyme honey
- the zest of 1 orange