Orange labne cheesecake with ruby fruit salad

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.

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.

Preheat oven to 160°C/325°F.

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.

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.

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

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