Method

Step 1

The day before you plan to make the cheesecake you need to remove the excess liquid from the yoghurt. To do this place a fresh chux or square of muslin over a fine sieve, sit on top of a bowl. Pour yoghurt on to cloth, gather up the corners and secure to create a ball. Sit in fridge for 24hours to allow excess liquid to drain through the sieve into the bowl leaving you with thick creamy labneh.

Step 2

To make the cake, preheat oven to 170 degrees Celsius. Line a springform 26 cm cake tin with baking paper and spray the sides. In a food processor finely chop the digestive biscuits and walnuts to create a fine powder. Add melted butter and raw honey, pulse to combine.

Step 3

Pour into prepared tray, pressing down at the base and up the sides of the tin to create the cake’s crust. Bake for 8 minutes or until it starts to turn slightly golden.

Step 4

For the filling whisk together the labneh (strained yoghurt), goats curd, lemon or orange zest and juice, vanilla paste and eggs until smooth. Pour into base and bake for 20-25 minutes or until just set.

Step 5

Allow to cool to room temperature before placing in the refrigerator for 2-3 hours. Serve with fresh fruit, cherries, citrus, figs, or a fruit compote i.e. blackberries or sour cherries. Top with extra chopped walnuts and raw honey. Can be made 2-3 days ahead.