cook with ags: greek yoghurt, lemon & honey cheesecake

#CookwithAGS returns! This week, we’re making Christina Kotsilelou’s Greek yoghurt, lemon and honey cheesecake. The addition of fresh thyme to the base makes this a truly authentic twist on a classic summer dessert - no baking required!

 As always, if you make this please continue to share on Instagram with #CookwithAGS. We love watching you cook alongside us!

 Greek yoghurt, lemon and honey cheesecake

 Serves 8-10 (in a 23cm cake tin)

 Base ingredients:

 200g digestive biscuits

60g melted butter

1 tbsp finely chopped fresh thyme

 Topping ingredients:

 400g full fat Greek yoghurt

60g honey

5g gelatine sheets softened in cold water, then squeezed to remove excess

Zest of 1 lemon

Juice of 1/2 a lemon

 Method:

1. Line the base of a 23cm cake tin with parchment paper and set aside.
2. Place the biscuits in a food processor and blitz until they are the texture of sand.
3. In a bowl, mix the broken biscuits, melted butter and thyme leaves. Spoon into the cake tin and press down to form an even layer before refrigerating.
4. In a large bowl, mix the yoghurt and lemon zest.
5. Place the honey and lemon juice in a small pan, and warm on the stove until melted and liquified.
6. Remove from the heat, add the gelatine sheets and mix well until the gelatine dissolves and the mixture thickens.
7. Add the honey mixture to the yoghurt, and mix until well incorporated.
8. Add this topping to your biscuit crust in an even layer. Smooth the top and refrigerate again for at least 4 hours, until set.

This is a very light and not very sweet dessert, so you may want to drizzle some more honey on the top just before you serve. Enjoy!

For more of Christina’s recipes, check our blog every Wednesday, where we’ll be continuing our #CookwithAGS series!

You can also find her at http://christinakotsilelou.com/ and on Instagram https://www.instagram.com/_vegstuff/