less than 30 mins
no cooking required
Line the base of a metal medium-size chefs' ring with the sponge fingers cut to size.
In a bowl, mix the Greek yoghurt with the mascarpone and honey.
Lay this mixture on top of the sponge fingers and smooth with a palette knife or spoon.
Using a blow torch to warm the sides, release the cheesecake from the mould. Serve.