Honey Yogurt Cheesecake

Preheat your oven to 160°C (140°C for fan ovens) or gas mark 3. Begin by placing the digestive biscuits and most of the almonds into a sturdy plastic food bag. Use a rolling pin to crush them into fine crumbs, making sure to leave a bit of texture for crunch. In a bowl, combine these crumbs with the melted butter, stirring until the mixture resembles damp sand. Press this buttery mixture firmly into the base of a deep, oval 23cm baking dish — if you don't have one, a roasting tin or cake tin of similar size will do just fine. Bake this base for 10 minutes until it turns crisp and golden, then set aside to cool slightly. Meanwhile, in a large mixing bowl, stir together the creamy Greek yogurt and mascarpone cheese until smooth. Whisk in the eggs one at a time, fully incorporating each before adding the next. Next, fold in the zest of lemon and orange, introducing vibrant citrus notes, followed by most of the honey, keeping about 3 tablespoons reserved for later. Pour this luscious filling evenly over the baked biscuit base. Cover the dish loosely with foil to prevent over-browning and bake for 1 hour. After the hour, remove the foil and continue to cook for an additional 15 minutes. Look for a lightly golden top and firmness with just a subtle wobble in the center, indicating it's perfectly set. Allow the cheesecake to cool at room temperature, then refrigerate. It can be kept chilled for up to 2 days without compromise. When ready to serve, sprinkle the remaining almonds on top for a toasty crunch. Drizzle the reserved honey generously over the surface to add a glossy finish and extra sweetness. Offer alongside a selection of fresh fruits to balance the richness; berries or stone fruits work wonderfully. Tip: To get the most aromatic release from your citrus, zest the fruits just before mixing. Also, make sure not to overbake the cheesecake to maintain that tender, slightly wobbly center that signals creamy perfection.