Yoghurt cheesecake with white chocolate & thyme
My go-to dessert is this beautiful no-bake cheesecake made with yoghurt, white chocolate and thyme. The yoghurt really freshens up the heaviness associated with cheesecakes. It is a recipe inspired by my friend Natalie who used to make the most delicious white chocolate iced cheesecake with Oreos. I’ve never been able to master it, probably because she’s the most amazing baker, so thought I’d try my own take on Natalie’s cheesecake. It is one of those desserts perfect for a dinner party with friends and family, and really reminds me of her. Make it a couple of hours before and just before serving heat up the honey and decorate it with some fresh thyme.
500g Greek-style yoghurt
200 g Hobnobs “the oaty once” (for the Brits) or Havrekex (för er i Sverige)
60 g Unsalted butter (melted)
2 tbsp Thyme leaves
300g Philadelphia (or any good full-fat cream cheese)
40g icing sugar
150g white chocolate
Zest of 1 lemon (finlet grated)
Honey & Thyme for decorations
Line a removable bottom cake tin with greaseproof paper.
Place a sieve above a bowl. Spoon in the yoghurt into a clean cotton/linen tea towel (do not use a cheese cloth/teatowel as the yoghurt will just pour out), draw up the sides of the towel and squeeze the yoghurt into a ball, pressing out as much liquid as you can. This process is to thicken the yoghurt, so the filling sets better. Place the yoghurt ball (still in the cloth) in the sieve and set it aside, letting any excess liquid out.
Put the havrekex/hobnobs in a clean plastic bag and bash with a rolling pin until finely crushed. Melt the butter. Mix the butter and a tablespoon of thyme leaves in the havrekex/hobnobs mix.
Spoon the mix into the base of the cake tin, pressing it down with your fingers or the back of a spoon until it forms an even layer. Put in the refrigerator whilst you make the cheesecake filling.
For the filling
Whisk the strained yoghurt, cream cheese, lemon zest and icing sugar until smooth.
Melt the chocolate in a heatproof bowl over a pan of simmering water. Stir until the chocolate melts. Make sure the base of the bowl is clear of hot water as any moisture into the chocolate can make it seize up. Pour the melted chocolate into the cream mix and mix together.
Spread the cheesecake mix evenly on top of the biscuit base.
Refrigerate for two hours, until set.
Just before serving – release the cheesecake from its tin, heat the honey in a small saucepan until runny and drizzle over the cheesecake. Decorate with some thyme.
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Jag blir så otroligt glad om ni klickar på det lilla hjärtat så jag vet ifall ni gillar det jag gör.18