Rosie Makes: Greek Yoghurt Cheesecake with Rosemary and Honeycomb

Greek yoghurt cheesecake with rosemary and honeycomb

Greek yoghurt, honey, lemon, rosemary. Buttery aromatic pastry and zesty cream filling. These ingredients are simply soulmates, and make for a deliciously light yet satisfying Summertime dessert. When I saw the recipe for this Greek yoghurt cheesecake in my favourite magazine, The Simple Things, I knew I had to put my own Rosie spin on the flavour combination. Instead of individual tartlets, I made the pastry into discs, crumbled into the base and served on the side to dip into the yoghurt cheesecake filling – something of a deconstructed cheesecake. A tad simpler for sunny days when time spent in a hot kitchen needs to be kept to a minimum and no less impressive when served in individual vintage china cups – or whatever vessel you have to hand. To make the pastry, you will need:

500g plain flour
65g icing sugar
185g unsalted butter, cold, cut into cubes
2 tsp rosemary, chopped
1 egg yolk
2 tsp ice cold water.

Greek yoghurt cheesecake with rosemary and honeycomb

For the yoghurt cheesecake filling:
225g full fat cream cheese
30g caster sugar
150ml double cream
150ml Greek yoghurt
Juice of 1 1/2 lemons
Honeycomb, to serve
A few sprigs of rosemary
Honey, to drizzle.

Greek yoghurt cheesecake with rosemary and honeycomb

Blend the flour, icing sugar and cold butter in a food processor until it resembles breadcrumbs.

Greek yoghurt cheesecake with rosemary and honeycomb

Add the chopped rosemary, then the egg yolk and water and blend until the dough just starts to come together. Be careful not to overwork it.

Greek yoghurt cheesecake with rosemary and honeycomb

Turn the dough out onto a lightly floured surface and knead gently until smooth. Form into a block about 2 cm thick. Cover in clingfilm and refrigerate for several hours (you can also freeze the pastry at this stage). Next, you could prep your tart tins and blind bake the pastry to make individual tartlets but I simply cut the pastry into rounds and baked as I would biscuits for 30 mins at 180C/ Fan 160C/ 350F or until golden. Set aside to cool. Meanwhile, make the filling: mix the cream cheese and caster in a freestanding mixer or by hand with a whisk and elbow grease.

Greek yoghurt cheesecake with rosemary and honeycomb

Add the cream and yoghurt and mix well.

Greek yoghurt cheesecake with rosemary and honeycomb

Gradually add the lemon juice while whisking the mixture.

Greek yoghurt cheesecake with rosemary and honeycomb

Now assemble: either fill each individual tart or use my method, crumbling one of the rounds into the bottom of a teacup or vessel and serving one on the side.

Greek yoghurt cheesecake with rosemary and honeycomb

Spoon in the mixture and smooth the top.

Greek yoghurt cheesecake with rosemary and honeycomb

Chill in the fridge to set. Prep the topping: a small sprig of rosemary and piece of honeycomb to adorn each serving.

Greek yoghurt cheesecake with rosemary and honeycomb

Serve chilled, drizzled with more honey.

Greek yoghurt cheesecake with rosemary and honeycomb

Greek yoghurt cheesecake with rosemary and honeycomb

Greek yoghurt cheesecake with rosemary and honeycomb

What are you making this weekend?

Greek yoghurt cheesecake with rosemary and honeycomb

Greek yoghurt cheesecake with rosemary and honeycomb

Greek yoghurt cheesecake with rosemary and honeycomb

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