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
RUBY FRUIT SALAD
- 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.
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.