Ever since I got the Ottolenghi SIMPLE cookbook, I haven’t picked up a single other recipe book. Every dish is so tasty and the style of cooking is exactly the kind of thing I enjoy making at home. This recipe is so good that I have made it twice in the past two weeks! My family love it because it tastes so light and creamy and isn’t dry and chalky like some of the usual cheesecake recipes I’ve made in the past and whats even better - there is no cooking involved at all! The sweetness of the honey, sharpness of the lemon and aromatic flavour of the thyme work harmoniously together and make the perfect combination. I’ll be making this for Christmas Day dessert as its such a crowd pleaser!
- 500g Greek style yoghurt
- 200g plain Hobnobs
- 60g melted unsalted butter
- 1 1/2 tbsp fresh thyme leaves
- 400g full fat cream cheese
- 40g icing sugar
- 1 lemon
- 150g broken up white cooking chocolate
- 60g honey
1. Line a sieve with with a clean tea towel or muslin cloth and set above a bowl. Spoon in the yoghurt and draw up the sides in to a ball. Squeeze the yoghurt until no more liquid comes out. Discard of the liquid then roll out the yoghurt in to the bowl. There should be approx 340g of yoghurt remaining.
2. Place the Hobnobs in a bag and bash with a rolling pin until fine. Mix with the melted butter and thyme and spoon in to a cake tin, pressing down with your hands until compact. Set aside in the fridge.
3. Whisk together the cream cheese, icing sugar, strained yoghurt and zest of lemon until smooth and combined.
4. Next melt the chocolate. Place a microwavable-proof bowl on top of a pan of shallow simmering water and melt the chocolate in the bowl, making sure there is no contact with the water. When melted, mix with other wet ingredients.
5. Spread the cream cheese mixture in to the cake tin and smooth over with a spoon. Set aside to refrigerate for 2 hours minimum.
6. When ready, warm the honey in a pan with some more thyme leaves and drizzle over the cheesecake to finish.