One of the “best” honey-based dessert recipes this fall is a Honey Yogurt Cheesecake.
- 2 cups plus 2 tablespoons Greek-style yogurt
- about 12 Hobnobs (or other oat-flour cookie)
- 1/4 cup unsalted butter, melted
- 1 ½ tablespoons thyme leaves
- 14 ounces cream cheese, at room temperature
- 1/4 cup plus 1 tablespoon confectioners’ sugar, sifted
- 1 lemon, finely zested to get 1 teaspoon
- 5 ¼ ounces white chocolate, broken into 1/2 to 3/4-inch pieces
- 3 tablespoons Ioway Bee Farm honey
- Line a 9-inch springform cake pan with parchment paper and set aside.
- Line a sieve with a clean kitchen towel and set above a bowl. Spoon in the yogurt, then draw up the sides of the kitchen towel. Squeeze the yogurt into a ball, pressing out as much liquid as you can. You want to end up with about 1 2/3 cups of thickened yogurt. Set aside until required. Discard the liquid.
- Place the Hobnobs 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 pan, pressing it down to form an even layer. Set aside in the fridge.
- Whisk together the cream cheese, strained yogurt, confectioners’ sugar, and lemon zest until smooth and combined; this can be done in a stand mixer or using a handheld mixer.
- Next, melt the chocolate. This needs to be done in a heatproof bowl set over a pan of barely simmering water (taking care that the base of the bowl is not touching the water). Stir the chocolate frequently for 2 to 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.
- Spread the cream cheese mixture over the cookie base evenly, then refrigerate for at least 2 hours, until set.
- When ready to serve, warm the honey in a small saucepan with the remaining 1 1/2 teaspoon of thyme leaves until thin and runny. Remove from the heat and drizzle over the cheesecake.
- Release the cheesecake from the pan, divide into 8 slices, and serve.