Preparation time is 30minutes
Cook time is 2hours
Total time is 2hours 30minutes
Serve is for 10 people
Difficulty level: 3 out of 4
10 Ingredients
Number of servings
10
Base
- 200grams plain dry biscuit (double if you want to do the sides as well)
- 60grams unsalted butter, melted (double if you want to do the sides as well)
- 1tablespoons thyme leaves, picked (double if you want to do the sides as well)
Filling
- 500grams Jalna Sweet & Creamy yoghurt
- 400grams cream cheese (full fat)
- 20grams icing sugar, sifted
- 1 lemon, finely grate the zest to get 1 tsp
- 150grams white chocolate, broken into 1-2cm pieces
- 50tablespoons thyme leaves, picked
To serve
- 60grams honey
Nutrition per serving
1900kJ / 454Cal
1900 Kilojoules or 454 Calories
22% of daily energy intake*
Protein
6.4grams
Fat
31.8grams
Carbs
36.3grams
Sugars
25.7grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 8
Line a 23cm springform cake tin with parchment paper and set aside
Step 2 of 8
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.
Step 3 of 8
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.
Step 4 of 8
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.
Step 5 of 8
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.
Step 6 of 8
Pour the mixture into the biscuit base evenly, then refrigerate for the at least 2 hours, unit set.
Step 7 of 8
When ready to serve, warm the honey in a small saucepan with the remaining half tablespoon of thyme leaves until thin and runny. Remove from the heat and drizzle over the cheesecake.
Step 8 of 8
Release the cheesecake from the tin, divide into slices and serve.
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