If, although it may seem impossible, you have tired of baked cheesecakes with a medium raw interior like those of La Viña, we cannot forget that there are other recipes to vary a little. And it is that, sometimes, you want a cold cake much more, like this one by Yotam Ottolenghi, than has yogurt and honey as protagonists. In addition, it does not need an oven and can be prepared up to two days in advance. You just have to mix the ingredients and put it in the fridge.
To start with the recipe, we put 200 g. of oatmeal cookies in a transparent plastic bag (or covered in plastic wrap) and with the help of a rolling pin We grind them until a homogeneous paste remains.. We mix it well with 60 g. of melted butter and a tablespoon of fresh thyme (although, if you don’t have any, you can add less dried thyme).
Marble kitchen rolling pin and acacia support El Corte Inglés
We place baking paper at the base of a tart mold and, on it, the biscuit. We keep it in the fridge. In a large bowl, and with the help of a hand blender (or in a food processor), mix 340 g. very thick Greek yogurt (discarding all the whey that may be there); 400g of cream cheese; 40g icing sugar; and a teaspoon of lemon zest until you get a smooth and homogeneous cream.
Taurus Robot 500 Plus Inox – Hand mixer, 500 W, stainless steel blades, anti-splash system, includes accessories, tube rotation system
We then melt 150 g. of white chocolate in a bain-marie. Stir frequently, for 2 or 3 minutes, until it is well melted, and add it to the rest of the mixture. Stir well, spread it over the biscuit base and Refrigerate it for at least two hours.. Finally, after this time, we unmold and crown the cake with a little honey to taste and some fresh thyme leaves.
This cold cake is ideal as dessert at a summer meal or to snack any day of the year. To drink, he hits a lemonade, an iced tea or a sweet wine.
Photos | straight to the palate