Name: Honey and yoghurt set cheesecake
Yield: Serves eight
Ingredients: 1½ tbsp picked thyme leaves; 60 g unsalted butter, melted; 40 g icing sugar, sifted; 400 g full-fat cream cheese; 1 lemon: finely grate the zest to get 1 tsp; 150 g white chocolate, broken into 1–2cm pieces; 500 g Greek-style yoghurt; 60 g honey; 200 g Hobnobs

Preparation info

Serves
eight

Difficulty
Easy

Appears in

Ottolenghi Simple

By Yotam Ottolenghi

Published 2018

About

No ovens, no bain-marie, no cracks: this is the simplest of cheesecakes! You can make this up to 2 days ahead of serving, if you like, topping with the honey and thyme just before serving. It will keep in the fridge but the base will soften with time.

Ingredients

500 g Greek-style yoghurt
200 g Hobnobs
60 g

Cake
Vegetarian
Gluten-free

Method

Line a 23 cm springform cake tin with parchment paper and set aside.
Line a sieve with a clean tea towel and set above a bowl. Spoon in the yoghurt, then draw up the sides of the tea towel. Squeeze the yoghurt into a ball, pressing out as much liquid as you can. You w

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Ingredients

Method

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