Lemon and honey are classic Greek ingredients for any dish, adding a smell and flavor from the Mediterranean. But add Greek yogurt into the mix and you’ve got a wonderful, Greek-inspired cheesecake made with three of the Greekest ingredients we know.
1 1/2 cups plain 2% greek yogurt
1 cup non fat cream cheese
1 tsp vanilla
1/4 cup + 1 tbsp honey
3 egg whites (9 tbsp if using the kind in a carton)
1/4 cup arrowroot starch or cornstarch
1 tbsp lemon zest
1/4 cup lemon juice
Preheat oven to 350F. Combine all ingredients in a large bowl. Mix until all ingredients are incorporated. It will look thin and watery, but that’s ok. Pour mixture into a greased 8×8 circle pan (a springform is best). Bake in preheated oven for 40 minutes. Remove from oven. Chill in fridge overnight, or for at least 8 hours. After chilled, cut into slices and serve chilled. Use remaining honey to drizzle on top of each piece. Store leftovers in the fridge.