Yotam Ottolenghi, the celebrated Israeli-British chef and author, has become synonymous with bold flavors, vibrant ingredients, and culinary innovation.
His recipes have a remarkable ability to turn even the simplest of ingredients into exquisite dishes that tantalize the taste buds.
So, when I stumbled upon his Honey & Yogurt Set Cheesecake recipe, I couldn’t resist the temptation to embark on a culinary adventure inspired by this culinary genius.
As an amateur home chef with an insatiable appetite for experimentation, Ottolenghi’s recipes have always held a certain mystique for me.
With the promise of a lusciously creamy cheesecake infused with the delicate sweetness of honey and the tangy embrace of yogurt, this particular creation seemed like the perfect challenge to take on.
Join me on this journey as I attempt to replicate the mastery of Yotam Ottolenghi in my own kitchen and discover whether I can recreate the magic of his Honey & Yogurt Set Cheesecake or if it remains an elusive masterpiece reserved for the culinary elite.
Making Yotam Ottolenghi’s Honey & Yogurt Set Cheesecake
Yotam Ottolenghi’s Honey & Yogurt Set Cheesecake is a delightful dessert that beautifully combines the creaminess of cheesecake with the tangy goodness of yogurt and the natural sweetness of honey. Here’s how you can make it:
For the Base:
- 150g (1 1/2 cups) Graham crackers or Digestive biscuits, crushed into fine crumbs
- 60g (1/4 cup) unsalted butter, melted
For the Filling:
- 500g (2 cups) Greek yogurt
- 500g (2 cups) cream cheese, at room temperature
- 200g (1 cup) granulated sugar
- 3 large eggs
- 2 tablespoons all-purpose flour
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
- Zest of 1 lemon
- 4 tablespoons honey
For the Topping:
- 4-6 tablespoons honey, for drizzling
- Fresh berries or fruit of your choice (strawberries, blueberries, etc.)
1. Prepare the Base:
Preheat your oven to 160°C (325°F).
In a mixing bowl, combine the crushed Graham crackers or Digestive biscuits with the melted butter. Mix until the crumbs are evenly coated.
Press the mixture into the bottom of a 9-inch (23cm) springform cake tin, ensuring it’s compact and even. You can use the back of a spoon to help with this.
2. Make the Filling:
In a large bowl, whisk together the Greek yogurt and cream cheese until smooth.
Add the sugar, eggs, flour, cornstarch, vanilla extract, lemon zest, and 4 tablespoons of honey. Mix until everything is well combined and the mixture is smooth.
3. Assemble and Bake:
Pour the filling over the prepared base in the cake tin.
Tap the tin gently on the counter to remove any air bubbles.
Bake in the preheated oven for about 50-60 minutes, or until the edges are set but the center still has a slight wobble.
4. Cooling and Chilling:
Turn off the oven, crack the door open slightly, and leave the cheesecake inside to cool for an hour.
Once it’s cooled, remove it from the oven and refrigerate it for at least 4 hours or, ideally, overnight.
5. Final Touches:
Before serving, drizzle the cheesecake with the remaining honey.
Top with fresh berries or fruit of your choice.
Run a knife around the edge of the cake tin to loosen the cheesecake, then carefully remove the sides of the springform pan.
My Two Cents On This
This recipe didn’t really quite work out for me. It’s a no-bake cheesecake that sets in the fridge, but mine never set.
I think I must not have gotten all the liquid out of the yogurt. I don’t know what else it could be since the melted white chocolate that is mixed in should be the solidifying agent in the batter.
I also could not find Hobnobs or oat-flour cookies for the life of me, so I used gingersnap. Not really a comparable cookie since ginger is such a stronger flavor, but it was all I could find.
I still really liked the flavor of how it all came out in the end, a soupy mess even after trying to freeze it. So, it just had to be spooned into a bowl, no big deal, it was devoured in about two days.