The inspiration for this dessert came months ago when a friend served me a yoghurt-based cheesecake drizzled with honey and thyme. I was blown away by its elegant restraint — proof that beautiful food doesn’t need to be complicated, just thoughtfully balanced. Fast-forward to a family dinner last week, when I created my own version with vanilla bean and roasted strawberries. It’s a little more layered, but every element works in harmony — and even my fussiest eater hoed in with gumption, which tells me this one’s a keeper.