Honey Yogurt Cheesecake adapted from Yotam Ottolenghi
www.litchfieldfarmersmarket.org
Indulge in a delicious Honey Yogurt Cheesecake, adapted from Yotam Ottolenghi, with a gluten-free oat crust and creamy Greek yogurt filling. Perfect for cheesecake lovers!
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Ingredients
- 2 cups + 2 tablespoons plain Greek yogurt
- 12 ounces Nairn’s gluten-free oat graham crackers, broken into pieces
- 5 tablespoons unsalted butter, melted
- 1½ tablespoons fresh thyme leaves
- 14 ounces whipped cream cheese, room temperature
- ¼ cup + 1 tablespoon confectioners’ sugar
- 1 full teaspoon fine lemon zest
- 5½ ounces white chocolate, broken into pieces
- 3 tablespoons honey
- Parchment paper
- 9-inch springform pan
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