Honey cheesecake

The most delicious and fresh cheesecake

Ingredients:

• 500g Greek-style yoghurt

• 200g Hobnobs

• 60g unsalted butter, melted

• 400g full-fat cream cheese

• 40g icing sugar

• 1 lemon zest

• 150g white chocolate

• 60g honey

Method:

Line a 23cm springform cake tin with parchment paper and set aside.

Line a sieve with a clean tea towel and set above a bowl. Spoon in the yoghurt, then draw up the sides of the 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. Throw away liquid.

Crush the hobnobs with a rolling pin and mix with the butter and spoon into the cake tin, pressing it down to form an even layer. Set aside in the fridge.

Whisk together the cream cheese, strained yoghurt, icing sugar and lemon zest until smoothened combined. Then melt the chocolate over simmering water. Spoon the melted chocolate into the cream mixture and whisk until combined.

Spread the cream cheese mixture over the biscuit base evenly, the refrigerate for at least 2 hours, until set.

When ready to serve, warm the honey in a small saucepan until thin and runny. Drizzle over cheesecake.