Honey, Thyme, and White Chocolate Cheesecake
We’ve adapted Yotam Ottolenghi’s cheesecake recipe to include buttery shortbread biscuits, Only Coco’s white chocolate and floral Quince Honey Farm honey. Creamy and with a lemon tang, it’s a wonderful dessert to serve with summer berries.
Recipe adapted from Yotam Ottolenghi, SIMPLE
Greek yogurt, 500g
The Shortbread Company all-butter shortbread, 200g
Unsalted butter, 60g, melted
Thyme leaves, 1 ½ tbsp, picked from the stalk
Full-fat cream cheese, 400g
Icing sugar, 40g, sifted
Lemon, 1, finely grated
Only Coco white chocolate, 150g, broken into chunks
Quince Honey Farm honey, 60g
1. Line a 23cm springform cake tin with parchment paper and set aside.
2. Line a sieve with a clean tea towel above a bowl. Spoon in the yogurt, then draw up the sides of the tea towel. Squeeze the yogurt into a ball, pressing out as much liquid as you can. You want to end up with about 340g of thickened yogurt. Set aside until required. The liquid can be thrown away.
3. Place the shortbread biscuits in a clean bag and crush them finely with a rolling pin, or blitz in a food processor. Combine with the melted butter and 1tbsp of thyme, then spoon into the cake tin and press into an even layer. Set in the fridge.
4. Whisk together the cream cheese, strained yogurt, icing sugar and lemon zest until smooth.
5. Now, melt the chocolate. This needs to be done over a pan of barely simmering water, in a heatproof bowl which sit over the pan. Stir the chocolate frequently until melted.
6. Pour the melted chocolate into the yogurt mixture and combine.
7. Spread the yogurt mixture over the biscuit base, then put back in the fridge for at least 2 hours to set.
8. When ready to serve, warm the honey in a pan with the remaining thyme leaves until runny. Drizzle over the cheesecake, release from the tin and serve.