Serves 10
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You could imagine how a yoghurt-based cheesecake pairs beautifully with fresh ruby fruit salad. Topped with a visually and palatably captivating mixture of raspberries, blood orange and grapefruit, this delectable cheesecake also features a creamy centre, encrusted by fragrant, buttery biscuit.


  • 1 kg Greek-style yoghurt
  • 400 g anzac biscuits, broken into pieces
  • 100 g unsalted butter, at room temperature
  • 1 cup (220 g) caster sugar
  • 3 eggs
  • 1 finely grated blood orange rind
  • ¼ cup (60 ml) strained blood orange juice
  • 1½ tsps vanilla bean paste
  • 2 tbps cornflour


  • 250 g fresh raspberries
  • 2 small blood oranges (360 g), peeled, sliced
  • 1 ruby red grapefruit (350 g), peeled, segmented
  • 3 tsps caster sugar

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 hrs. Gently squeeze out excess liquid; discard liquid in bowl. You will need 2½ cups labne.


Line a 21 cm springform pan with baking paper. Process biscuits in a food processor into very fine crumbs form. Add butter; process until mixture clings together. Press biscuit mixture over base and 6 cm 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.

Preheat oven to 160 C.

Beat labne and sugar in a large bowl with an electric mixer on high speed for 2 mins. 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.


Bake cheesecake for 1 hr 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 hrs before serving.


Make ruby fruit salad.Place ingredients in a medium bowl; toss to coat. Cover; refrigerate for 1 hr.


Just before serving, top cheesecake with ruby fruit salad and drizzle with syrup.

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

Photo: bauersyndication.com.au

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