Ottolenghi's Honey and Yogurt Cheesecake - SippitySup

Cherry Johnson 3 /31/2023 @ 6:24 pm I made this cheesecake and the flavours were great and my guests loved it but it didn’t set so it was very runny and messy. It was in the fridge for 24 hours so it had plenty of time. I followed the recipe to a tee…any suggestions for next time so it sets? I’ve only ever made one type of cheesecake and it also did set as I’d hoped. Open to ideas please! Reply Greg Henry 4 /26/2023 @ 3:34 pm Did you completely drain the yogurt? GREG Reply Jean 3 /11/2022 @ 11:34 am This is a beautiful cheesecake. Love, love it but my husband doesn’t so I haven’t baked many over the past 20 years. This one would be worth breaking the cheesecake dry spell for. Guess I’ll have to eat it all myself. Reply David Scott Allen 3 /6/2022 @ 2:51 pm Greek yogurt? Honey? It sounds like someone’s looking forward to a trip to Greece! Thank you for reminding me that, after buying Flavor, I’ve never even looked at it. I think that’s what I’ll do for the rest of this beautiful Sunday afternoon… Reply Greg Henry 3 /7/2022 @ 7:53 am Yes indeed! GREG Reply Chef Mimi 3 /6/2022 @ 7:18 am Flying to Basque Country would be way more fun than burning down your kitchen. But I do love cheesecake — especially when it’s not overcooked and mealy. that filling…. I could take a bath in it! Reply Velva 3 /5/2022 @ 8:18 am Greg, Ottolenghi’s cookbook Flavor was the first cookbook in many years, I felt like I read cover to cover.This recipe is fantastic. This cheesecake incorporates out of the ordinary flavors for traditional cheesecakes. Love, love it. Reply Eva Taylor 3 /5/2022 @ 2:45 am You can never go wrong with a recipe from Ottolenghi, this one looks amazing. I generally prefer a baked cheesecake but I’d gladly give this one a try. I’ve also used strained yogurt in cheesecake but my motive was to lighten it, caloricly and density. Love the thyme addition, beautifully presented. Reply Jeff the Chef 3 /4/2022 @ 5:49 pm OK, this is a must-try. I’m also down on cheesecake. It used to be my favorite dessert, but it eventually became ubiquitous, and so many of the cheesecakes I’ve had in this era of cheesecakes are too candy-like and always served at the wrong temperature. This one looks like quite a breath of fresh air! Reply Cathy 3 /3/2022 @ 1:40 pm Hmmm makes me rethink my distain for cheesecake. Light and tangy works for me. Reply Abbe@This is How I Cook 3 /3/2022 @ 10:37 am I have seen this recipe and now I know I must make it. SOunds fabulous! And the addition of thyme is totally genius! Reply Gerlinde 3 /3/2022 @ 8:41 am I am not a cheesecake fan but this recipe might change that. Reply Ben | Havocinthekitchen 3 /3/2022 @ 8:15 am I love the use of savoury herbs like thyme or rosemary in desserts, so this is right up my alley! With lemon and honey, these are such a lovely flavour profile! Reply kitchenriffs 3 /3/2022 @ 8:14 am I love cheesecake, any and all. This one is rather different, isn’t it? In a very good way. Terrific recipe. And although I certainly like sweet things, I’m with you on not liking overly sweet stuff. This looks perfect — thanks. Reply