Orange labne cheesecake with ruby fruit salad

Lovely labne with fresh citrus salad.

  • 1 hr 20 mins cooking
  • Serves 10
  • Print
You'll love our orange labne cheesecake. The creamy centre contrasts beautifully with ruby fruit salad of raspberries, blood orange and grapefruit.
Looking for more cheesecake recipes?


  • 1 kg Greek-style yoghurt
  • 400 grams anzac biscuits, broken into pieces
  • 100 grams unsalted butter, at room temperature
  • 1 cup (220g) caster sugar
  • 3 eggs
  • 1 finely grated blood orange rind
  • ¼ cup (60ml) strained blood orange juice
  • 1½ teaspoons vanilla bean paste
  • 2 tablespoons cornflour
Ruby fruit salad
  • 250 grams fresh raspberries
  • 2 small blood oranges (360g), peeled, sliced
  • 1 ruby red grapefruit (350g), peeled, segmented
  • 3 teaspoons caster sugar


  • 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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