Happy Cheesecake Day! To celebrate, I have a simple recipe for you and take you on a culinary journey to Greece. This No Bake Honey and Yogurt Cheesecake with Thyme is with tender oatmeal cookies, butter, and thyme. The creamy filling consists of Greek-style yogurt, full-fat cream cheese, icing sugar, lemon zest, and white chocolate and melts in your mouth. Top it with the delightful thyme honey just before serving.

HONEY AND YOGURT CHEESECAKE WITH THYME

The cheesecake is light, more like a delicate dessert, not too sweet, and with a hint of citrus. The easiest cheesecake in the world is even no-bake, so the oven stays cold, and you only need some space in the fridge. It’s also egg-free, low carb, and gelatin free, instead of high protein. The cake is perfect; to prepare a day in advance and should be kept in the fridge until ready to eat. Just before serving, drizzle it with thyme honey, adjusting the level of sweetness to your taste.

CHEESECAKE RECIPE BY OTTOLENGHI

The recipe is from my favorite chef Yotam Ottolenghi and is from the book Simple*. Ottolenghi is not only a great cook, but his baking skills are also impressive. The original recipe is for a 23 mold, but I used a 26 mold, so my cheesecake turned out flatter. According to Ottolenghi’s original recipe, you need 500 g of Greek-style yogurt after draining; 350 g of drained yogurt should remain.

Unfortunately, I only had 120 g of drained yogurt left. My yogurt was very thin when I bought it, but I noticed this after opening it. So make sure to buy a thicker version of Greek yogurt. So I had to start over again and buy more, and with 800g of Greek-style yogurt, I finally had 350g of drained yogurt left over. If you like the combination of honey and yogurt, you will certainly also like this recipe of mine.

CHEESECAKE WORLDWIDE

Nothing beats cheesecake, as it is one of the most popular cakes in the whole world. Usually, we bake it with rich curd and the New York Cheesecake with cream cheese. The world’s most popular cheesecake is the New York Cheesecake, and most people believe that cheesecake is originally from New York. If you think the Americans invented cheesecake, I’m sorry to disappoint you.

The Greeks invented cheesecake, and then the Romans adopted the recipe, and from there, it spread throughout Europe until the American emigrants took it across the Atlantic. In Greece, it was a rich mixture of flour, honey, and ricotta for athletes to provide during the Olympic Games. There are also savory versions of cheesecake and plenty of vegan variations now. Which cheesecake is your favorite?

NATIONAL CHEESECAKE DAY

Happy National Cheesecake Day! Tina from Food and Co. invited us to prepare cheesecakes every year. I have participated several times at this blog event and prepared these treats: Flaó de Ibiza, Baklava Cheesecake, and sour cherry cheesecake ice cream. In addition, a Labneh Cheese Cake with rhubarb and strawberry compote.
There are many cheesecake recipes, and again we have come up with many variations. Check it out for yourself, and let get inspired by the variety of cheesecakes in German.

foodundco.de Nougat-Käsekuchen mit Johannisbeeren

Obers trifft Sahne Japanischer Soufflé-Käsekuchen

Linal’s Backhimmel Blaubeer Käsekuchen mit Streusel

USA kulinarisch Key Lime Cheesecake

Dinkelliebe No Bake Heidelbeer-Cheesecake ohne Gelatine – leicht, proteinreich und zuckerfrei

Homemade & baked No Bake Mango-Maracuja Cheesecake

SalzigSüssLecker Cheesecake Bars mit Johannisbeeren

Nom Noms food Veganer Aprikosen-Käsekuchen ohne Backen

Cookie und Co Lemon Cheesecake

Brotwein Russischer Zupfkuchen

Küchentraum & Purzelbaum Käsekuchen ohne Boden

ÜberSee-Mädchen Französischer Käsekuchen als Dessert mit Beeren

culirena Cheesecake-Törtchen mit Erdbeeren und Karamell

ninamanie Johannisbeer-Cheesecake-Rolls

zimtkringel Kirsch-Käsekuchen mit Pumpernickelboden

1x umrühren bitte aka kochtopf Käsekuchen-Eistorte mit Dulce de Leche

Küchenmomente Mango-Käsekuchen

Backmaedchen 1967 Käsekuchen mit Mohn

krimiundkeks Käsekuchen mit Aprikosen und Kokos

dental-food Zitronen-Ricotta-Torte

Barbaras Spielwiese Kolatschen mit Quarkfüllung

Fausba Rezepttitel

INGREDIENTS HONEY AND YOGURT CHEESECAKE WITH THYME

INGREDIENTS DRAINED YOGURT

500g Greek style yogurt

INGREDIENTS CRUMB CRUST

60 g unsalted butter, melted

1½ tbsp thyme leaves

200 g organic oat cookies

INGREDIENTS CHEESECAKE CREAM

400 g full-fat cream cheese

40 g powdered sugar, sifted

1 lemon, zest

150 g white chocolate drops

INGREDIENTS THYME-HONEY TOPPING

60 g honey

1 -2 tbsp Thyme

PREPARATION DRAINED YOGURT

Line a strainer with a clean gauze cloth and place it on a bowl. Spoon in the yogurt, then lift the sides of the gauze and form the yogurt into a ball; squeeze out the liquid as much as possible. Place in the fridge and allow to drain further. You should have about 350 g of drained yogurt left.

PREPARATION CRUMB CRUST

Line a 26 cm cake pan with baking paper.

Remove thyme from the stem and set aside. Melt the butter and mix it with the thyme. Meanwhile, place oatmeal cookies in a plastic bag and crush them with a rolling pin. Mix the butter and thyme with the oatmeal cookies until well-mixed. Spoon the mixture into the bottom of the cake pan, pressing firmly to form an even layer. Store it in the fridge.

PREPARATION CHEESECAKE CREAM

Blend the drained yogurt, cream cheese, powdered sugar, and lemon zest with a stand or hand mixer until smooth. Chill in the fridge.

PREPARATION WHITE CHOCOLATE DROPS

Melt the white chocolate in a bain-marie. To do this, pour some water into a pot and place a bowl on top of it. The bowl should be larger than the pot so the bottom doesn’t touch the water. Add the chocolate drops to the bowl and melt them. Remove the cheesecake cream from the fridge, add the melted chocolate, and whisk.

Spread the cheesecake cream evenly on the crumb crust, spreading it with a spatula in a spiral pattern. Allow the cake to set in the fridge for about two hours.

To serve, heat the honey in a small saucepan with the remaining thyme leaves until runny. Drizzle over the cheesecake to finish. Remove the cheesecake from the mold, cut it into slices, and serve.

BEFARMAYID!

Susan

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Have you cooked this or maybe another delicious recipe of mine? Feel free to leave me a comment below. If you tag your picture on Instagram with @labsalliebe  and use the hashtag #labsalliebe, I won’t miss a post and will be happy to leave you a comment as well. Can’t wait to see your creations.

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