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Ottolenghi's Honey and Yoghurt set Cheesecake

The original recipe appears here on The Guardian. I halved the recipe, and as I said above, would strain the yoghurt longer and maybe add a little more butter for a less crumbly base. 

Ottolenghi's Honey and Yoghurt set Cheesecake 

500g Greek-style yoghurt
200g Hobnobs (I used wholewheat digestive biscuits) 
60g unsalted butter, melted
1½ tbsp thyme leaves
400g full-fat cream cheese 
40g icing sugar, sieved
Finely grated zest of 1 lemon (1 tsp)
150g white chocolate, broken into 1-2cm pieces
60g honey

Line a 23cm springform cake tin with greaseproof paper. (I used two small pans instead and that worked fine!) 

Line a sieve with a clean tea towel and set it above a bowl. Spoon in the yoghurt, then draw up the sides of the towel and squeeze the yoghurt into a ball, pressing out as much liquid as you can: you should end up with about 350g thickened yoghurt. 

Put the Hobnobs in a clean plastic bag and bash with a rolling pin until finely crushed. Mix with the butter and a tablespoon of thyme, then spoon into the base of the cake tin, pressing it down to form an even layer. Refrigerate while you make the cheesecake mixture.

Whisk the cream cheese, strained yoghurt, icing sugar and lemon zest until smooth (use a free-standing or handheld mixer).

Melt the chocolate in a heatproof bowl over a pan of barely simmering water, making sure the base of the bowl is well clear of the hot water. Stir for two to three minutes, until the chocolate melts; take care not to get any moisture into the chocolate or it will seize up (white chocolate is much more temperamental than milk or dark). Scrape the chocolate into the cream mix and whisk together.

Spread the cheesecake mix evenly on top of the biscuit base, then refrigerate for two hours, until set.

To serve, warm the honey in a small saucepan with the remaining half-tablespoon of thyme leaves, until runny, then drizzle over the top of the cheesecake. Release the cheesecake from its tin, cut into eight slices and serve.