Adapted from Ottolengi SImple: A Cookbook
2 cups plus 2 tablespoons Greek yogurt
1 ½ cups crushed graham crackers
6 tablespoons butter, melted
½ cup sugar
1 ½ tablespoons thyme leaves, finely chopped
14 oz cream cheese at room temperature
¼ cup plus 1 tablespoon confectioners’ sugar
1 lemon, finely zested to get 1 teaspoon
5 ¼ oz white chocolate
3 tablespoons 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 liquid.
Mix the graham crackers, sugar, 1 tablespoon thyme and melted butter together and press into the bottom of the cake pan to form an even layer. Set aside in the fridge to set.
Whisk together the cream cheese, strained yogurt, confectioners’ sugar and lemon zest until smooth and combined; this can be done with a hand or stand mixer.
Next melt the chocolate. Place a heat-proof bowl (such as stainless steel) over a saucepan of simmering water. Continuously stir until chocolate has melted. 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 remaining 1 ½ teaspoon thyme 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.