Orange labne cheesecake with ruby fruit salad

Lovely labne with fresh citrus salad.
1H 20M

You’ll love our orange labne cheesecake. The creamy centre contrasts beautifully with ruby fruit salad of raspberries, blood orange and grapefruit.

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Ruby fruit salad


1.Spoon yoghurt into a large muslin-lined sieve, placed over a large bowl; fold edges of cloth together, tie with string or secure with a rubber band. Refrigerate for 24 hours. Gently squeeze out excess liquid; discard liquid in bowl. You will need 2½ cups labne.
2.Line a 21cm (8½in) springform pan with baking paper (see tip). Process biscuits in a food processor into very fine crumbs form. Add butter; process until mixture clings together. Press biscuit mixture over base and 6cm (2½in) up the side of pan. Use a straight-sided glass to press mixture evenly into the corners and to press firmly over base and side. Place pan on an oven tray; refrigerate until required.
3.Preheat oven to 160°C/325°F.
4.Beat labne and sugar in a large bowl with an electric mixer on high speed for 2 minutes. Beat in one egg at a time until combined. Reduce speed to medium; beat in rind and juice, vanilla and cornflour until well combined. Pour mixture into crumb crust; tap pan a few times on a bench to remove any air bubbles.
5.Bake cheesecake for 1 hour or until almost set but slightly wobbly in the centre, rotating in the oven halfway to ensure even cooking. Cool to room temperature. Refrigerate for at least 6 hours before serving.
6.Make ruby fruit salad.Place ingredients in a medium bowl; toss to coat. Cover; refrigerate for 1 hour.
7.Just before serving, top cheesecake with ruby fruit salad and drizzle with syrup.

Turn the base of the springform pan upside down before clipping it into the side; this will give the cheesecake a flat base.


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