Honey and Yoghurt Cheesecake
A no-bake cheesecake adapted from Ottolenghi — Greek-style yoghurt and cream cheese on an ANZAC biscuit base, finished with a warm Kekwick honey and thyme drizzle. Tangy, not too sweet, and the honey does the talking on top.
Prep
30 min
Makes
8 slices
Difficulty
Medium
Ingredients
- 200g ANZAC biscuits (or any oat biscuit)
- 60g unsalted butter, melted
- ½ tablespoon fresh thyme leaves
- 500g Greek-style yoghurt
- 400g cream cheese (Philadelphia or similar), at room temperature
- 40g icing sugar, sifted
- 1 teaspoon finely grated lemon zest
- 150g white chocolate, chopped
- 60g Kekwick raw desert honey
- 1 tablespoon fresh thyme leaves (for the drizzle)
Method
- 1
Line the side of a 23cm springform tin with baking paper.
- 2
Drain the yoghurt: line a sieve with a clean tea towel set over a bowl, spoon in the yoghurt, gather up the corners and squeeze out the liquid. You want it thick — around 400g once drained. Tip the liquid down the sink.
- 3
Crush the ANZAC biscuits to fine crumbs — a food processor, or a zip-lock bag and a rolling pin and some aggression. Mix with the melted butter and ½ tablespoon thyme. Press firmly into the base of the tin and pack it down hard. Chill while you make the filling.
- 4
Beat the cream cheese, drained yoghurt, icing sugar and lemon zest until smooth. Stand mixer or hand beaters, either works.
- 5
Melt the white chocolate in a heatproof bowl set over a saucepan of barely simmering water — don't let the bowl touch the water, and keep every drop of moisture out or it'll seize. Stir until just smooth, 2–3 minutes, then fold it through the cream cheese mixture straight away before it sets.
- 6
Spread the filling over the base, smooth the top, and refrigerate until set — at least 2 hours, overnight if you can.
- 7
Just before serving, warm the Kekwick honey with the remaining thyme in a small saucepan over low heat until it runs thin and the thyme perfumes it. Don't boil it. Drizzle over the cold cheesecake.
- 8
Release the tin, peel off the paper, and cut into 8 slices. A hot, dry knife gives you clean edges.
Notes
- Plan ahead. The yoghurt needs draining and the cheesecake needs at least 2 hours in the fridge to set — overnight is better. This is not a make-it-now dessert.
- Keep water away from the white chocolate. One drop of steam or a wet spoon and it seizes into a grainy mess. Dry bowl, dry spatula, off the heat the moment it's smooth.
- The drizzle is where the honey earns its place. Desert honey's caramel and floral notes open right up with gentle heat, and there's nowhere for a bland honey to hide on top of a tangy cheesecake. Warm it gently — boiling kills the character you paid for.
- ANZAC biscuits make a sweeter, chewier base than the Hobnobs in Ottolenghi's original. Want it less sweet? Use a plain oat biscuit or a wholemeal digestive instead.