1 packet of digestive biscuits or similar
1 tbsp thyme leaves picked
250g Greek Yoghurt
1.5 tubs of Brown’s Cream Cheese
2 tbsp Brown’s mascarpone
Zest of one lemon
50g icing sugar
100g white chocolate
1 tbsp thyme leaves
Strain the yoghurt by putting it in a muslin cloth and pulling up the edges so it hangs and any excess liquid comes out. This should take about 20 minutes.
Crush the biscuits (great job for the kids – we do it in a plastic measuring jug with the end of a rolling pin). Melt the butter and add to the biscuit mix with the thyme. Press into the bottom of a cake tin (preferably with a loose bottom). Place in the fridge.
Whisk the cream cheese, mascarpone, strained greek yoghurt, icing sugar, and zest together. Melt the white chocolate in a heatproof bowl over a pan of boiling water. Pour into the cream cheese mixture and stir it all together nicely.
Pour the cream cheese mix over the biscuit base and place in the fridge.
When you’re ready to serve, warm the honey in a small pan or the microwave together with the thyme leaves. Pour over the top of the cheesecake and serve.