Instructions

• Prepare cake tin:
• 01 Line the sides and base of a 20cm springform cake tin with non stick baking paper. Set aside.
• Make Greek yoghurt curd:
• 02 Line a sieve with a clean kitchen towel and set above a bowl. Spoon in the yoghurt and then draw up the sides of the kitchen bowl squeezing to form a ball, pressing out as much liquid as possible. You want to end up with a good 2/3 cup of thickened yoghurt. Discard the liquid and set aside.
• Make biscuit crumb:
• 03 Place the gluten free shortbread into a clean plastic bag and crush until a fine crumb. Tip into a bowl and mix with melted butter and 1 tbsp fresh thyme. Spoon into the lined cake tin and press down to form an even base. Set aside in the fridge to chill.
• Make filling:
• 04 In large bowl beat together the cream cheese, strained yoghurt, icing sugar and lemon zest until smooth. Add melted white chocolate and mix until smooth.
• Assemble:
• 05 Tip filling mixture into the prepared tin and smooth all over the biscuit base. Place in the fridge and chill for a minimum of 2 hours until set. Can leave overnight.
• Make warm honey topping:
• 06 Warm the honey in a small saucepan and add ½ tbsp fresh thyme leaves, finely chopped. When the mixture is thin and runny remove from the heat and drizzle all over the cheesecake.
• To serve:
• 07 Release the cheesecake from the tin and place on an attractive board or cake and serve.