Honey and yoghurt set cheesecake

Ingredienti

Serves eight

500g Greek-style yoghurt

200g Hobnobs

60g unsalted butter, melted

1½ tbsp picked thyme leaves

400g full-fat cream cheese

40g icing sugar, sifted

I lemon: finely grate the zest to get | tsp

150g white chocolate, broken into 1-2cm pieces

60g honey

Istruzioni

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.

1. Line a 23cm springform cake tin with parchment paper and set aside.

2. 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 want to end up with about 340g of thickened yoghurt. Set aside until required. The liquid can be thrown away.

3. Place the Hobnobs in a clean plastic bag and crush them finely with a rolling pin. Mix with the

butter and I tablespoon of the thyme and spoon into the cake tin, pressing it down to form an even layer. Set aside in the fridge.

4. Whisk together the cream cheese, strained yoghurt, icing sugar and lemon zest until smooth and combined: this can be done in a free-standing mixer or using a hand-held mixer.

5. Next melt the chocolate. This needs to be done over a pan of barely simmering water, in a heatproof bowl which sits over the pan with the base well clear of the water. Stir the chocolate frequently for 2-3 minutes, taking care not to get any moisture into the chocolate as this will cause it to seize. Spoon the melted chocolate into the cream cheese mixture and whisk until combined.

6. Spread the cream cheese mixture over the biscuit base evenly, then refrigerate for at least 2 hours, until set.

7. When ready to serve, warm the honey in a small saucepan with the remaining ½ tablespoon of thyme leaves until thin and runny. Remove from the heat and drizzle over the cheesecake.

8. Release the cheesecake from the tin, divide into eight slices and serve.