Honey, Thyme and Yoghurt Set Cheesecake

30 minutes

Preparation Time

2 hours refrigeration time

Cooking Time




200g of your favorite plain dry biscuit eg; digestives or hobnobs
60g unsalted butter, melted
1 Tbsp picked thyme leaves
500g Jalna Sweet & Creamy yoghurt
400g full fat cream cheese
20g icing sugar sifted
1 lemon: finely grate the zest to get 1tsp
150g white chocolate broken into 1-2cm pieces
60g Honey
preserved lemon


Line a 23cm springform cake tin with parchment paper and set aside
Line a sieve with a clean 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 (whey) can be discarded.
Place the biscuits in a clean plastic bag and crush them finely with a rolling pin. Mix with the butter and 1 tablespoon of the thyme and spoon into the cake tin, pressing it down to form an even layer. Set aside in the fridge.
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.
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.
Pour the mixture into the biscuit base evenly, then refrigerate for the at least 2 hours, unit set.
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.
Release the cheesecake from the tin, divide into slices and serve.
Note: Double the base ingredients if you wish base to go up the sides of the cheesecake. You can make this up to 2 days ahead of serving. If you like, topping with the honey and thyme or preserved lemon just before serving.
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