Yoghurt Labneh Cheesecake

Ingredients

• 120g / 4.23oz raw Raw hazelnuts
• 70g / 2.47oz Rolled oats
• 30g / 1.05oz Shredded coconut
• 25g / 0.88oz Sunflower seeds
• 1 grated Lemon zest
• 1.5 tbsp Lemon juice
• 2 tbsp Tahini
• 60g / 2.12oz Honey
• 10g / 0.35oz Gelatine
• 2 tbsp Boiling water
• 250g / 8.82oz softened Light cream cheese
• 250g / 8.82oz Labneh
• 2 tbsp pure Maple syrup
• 1 tsp Vanilla bean paste

Preparation

1. Line the base of a 22 cm round spring-form cake tin with baking paper.
2. Chop 120g / 4.23oz raw hazelnuts, 70g / 2.47oz rolled oats, 30g / 1.05oz shredded coconut, 25g / 0.88oz sunflower seeds, and the grated zest of 1 lemon in a food processor until the mixture resembles coarse sand.
3. With the motor running, slowly pour in 1.5 tbsp lemon juice, 2 tbsp tahini, and 60g / 2.12oz honey and process until the mixture comes together.
4. Tip the nut mixture into the lined tin and press the mixture evenly over the base. Chill for 30 minutes.
5. Combine 10g / 0.35oz gelatine and 2 tbsp boiling water in a small bowl. Stir until the gelatine has dissolved.
6. Combine 250g / 8.82oz softened light cream cheese, 250g / 8.82oz labneh, 2 tbsp pure maple syrup, and 1 tsp vanilla bean paste in the cleaned food processor bowl. Process until combined.
7. Strain the gelatine to ensure there are no lumps, then add it to the cream cheese mixture and process until smooth.
8. Pour the filling over the base and smooth the surface. Gently tap the tin on the bench to release any air pockets. Place in the fridge to set for 2 hours or overnight.
9. Just before serving, carefully release the cheesecake from the tin and transfer it to a plate. Decorate the top with the seasonal fresh fruit and mint leaves.