Although it is quick and easy to make, the recipe for yoghurt honey cheesecake from chef Cordon Bleu

While it may seem impossible, if you’re tired of baked cheesecakes with a medium raw interior like La Viña’s, we can’t forget that there are other recipes that can vary a bit. And sometimes, a cold cake is more desirable, like this cake by Yotam Ottolenghi. have yogurt and honey as their protagonists. It also doesn’t need an oven and can be prepared up to two days ahead. You just need to mix the ingredients and put them in the fridge.

To start with the recipe, we put 200 gr. Oatmeal cookies in a clear plastic bag (or covered with plastic wrap) and a rolling pin We grind them until a homogeneous paste remains.. Mix well with 60 g. melted butter and a tablespoon of fresh thyme (you can add less dried thyme if you don’t have it).

We place greaseproof paper on the bottom of our tart mold and place the biscuit on it. We keep it in the refrigerator. In a large bowl, mix 340 g with the help of a hand blender (or a food processor). very thick Greek yogurt (throwing away any whey that may be there); 400g of cream cheese; 40g icing sugar; and a teaspoon of lemon zest until you get a smooth and homogeneous cream..

Then we melt 150 gr. Bain-marie style white chocolate. Stir frequently for 2 or 3 minutes until well melted and add to the rest of the mixture. Mix well, spread over the biscuit base and refrigerate for at least two hours. Finally, after this time, we take the cake out of the mold and decorate it with some honey and some fresh thyme leaves to taste.

This cold cake is ideal dessert at summer dinner or for a snack any day of the year. To drink, he drinks lemonade, iced tea or sweet wine.

Photos | directly to the palate