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Recipe

Labne cheesecake with ruby fruit salad

Create a gorgeous centrepiece for a special-occasion dessert with our stunning labne cheesecake recipe. Modernly styled with a ruby-red topping of pomegranate and strawberries, this silky delight is worth every inch of effort.

  • 20 mins preparation
  • 50 mins cooking plus overnight chilling & standing
  • Serves 10
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Ingredients

  • 1 kg Greek-style yoghurt
  • 400 g Anzac biscuits, broken into pieces
  • 100 g unsalted butter, softened
  • 1 cup caster sugar
  • 3 eggs
  • 1 1/2 tsp vanilla bean paste
  • 2 tbsp cornflour
Ruby fruit salad
  • 1 large pomegranate
  • 250 g strawberries, halved
  • 3 tsp caster sugar

Method

  • 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 of labne.
  • 2
    Line a 21cm springform pan with baking paper (clip the base of the pan upside down to give a flat base). Process biscuits in a food processor into very fine crumbs. 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 pan on an oven tray; refrigerate while preparing filling.
  • 3
    Preheat oven to 160°C. Beat labne and sugar in a large bowl with an electric mixer on high speed for 2 minutes. Beat in eggs, one at a time, until combined. Reduce speed to medium; beat in vanilla and cornflour until combined. Pour mixture into crumb crust; tap the pan a few times on the bench to remove any air bubbles.
  • 4
    Bake cheesecake for 50 minutes or until almost set but slightly wobbly in the centre, rotating in the oven halfway through cooking time. Cool to room temperature. Refrigerate for 6 hours before serving.
  • 5
    Make ruby fruit salad: Cut 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 bowl with strawberries and sugar; toss to coat. Cover; refrigerate for 1 hour.
  • 6
    Serve cheesecake topped with ruby fruit salad.

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