Baked labne cheesecake with strawberry and pomegranate

Spoon the yogurt 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.

Line a 21cm springform pan with baking paper. Process biscuits in a food processor to a very fine crumb. Add butter; process until mixture clings together. Press biscuit mixture over base and 6cm 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 the pan on an oven tray; refrigerate while preparing filling.

Preheat oven to 160°C (140°C fan-forced). Beat labne and sugar on high speed in a large bowl with an electric mixer for 2 minutes. Beat in the eggs, one at a time, until combined. Reduce the speed to medium; beat in vanilla and cornflour until combined. Pour mixture into crumb crust; tap the tin lightly a few times on the bench to remove any air bubbles.

Bake cheesecake for 50 minutes or until almost set but slightly wobbly in the centre, rotating in the oven halfway through to ensure even cooking. Cool to room temperature. Refrigerate for 6 hours before serving.

Cut the pomegranate in half crossways; hold it, cut-side down, in the palm of your hand over a large bowl, then hit the outside firmly with a wooden spoon. The seeds should fall out easily. Discard any white pith that falls out with them. Place pomegranate seeds in same cleaned bowl with strawberries and sugar; toss to coat. Cover; refrigerate for 1 hour.

Serve the cheesecake topped with strawberry and pomegranate mixture, drizzled with syrup.