A cheesecake which celebrates the beautiful fresh figs in season at this time of year. Using yoghurt in the filling makes it creamy but without being overly sweet too.
Start by making the base for the cheesecake. In a small pan, gently melt the 65g butter. Place the hobnobs and Maldon salt into a food processor and blitz until they resemble sand. Drizzle in the melted butter and blitz again until it resembles wet sand.
In a 20cm round cake tin tip the buttery biscuit crumb into the base and then press and pack it in firmly. Set this in the fridge for an hour until it hardens up.
In a large bowl, use electric beaters to mix together the yoghurt, cream cheese, icing sugar and lemon zest until smooth and creamy. Top this onto the chilled biscuit base and place back into the fridge for an additional hour to firm up.
When ready to serve, carefully remove the cheesecake from the tin and place on a serving plate. Top with the halved figs, some thyme sprigs and a drizzle of honey. Finally finish with a final small pinch of Maldon salt to cut through the sweet honey. Serve immediately.