Name: Gluten-free labne and pistachio cheesecake
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 8 - 10
Ingredients: 1.2 kg Greek yoghurt; 90 gm honey, plus extra for drizzling; Scraped seeds of 1 vanilla bean; Finely grated rind and juice of 1 orange; 3 eggs; Pitted cherries, halved, to serve; Pistachio crust; 265 gm pistachio nuts, plus extra, finely chopped, to serve; 20 gm bee pollen (see note); 35 gm butter, melted

Gluten-free labne and pistachio cheesecake

The luscious silky texture of this tangy cheesecake makes it irresistible – the fact it’s gluten-free and doesn't have any refined sugar is a bonus.

Serves 8 - 10

Prep

25M

Cook

35M

Total

The luscious silky texture of this tangy cheesecake makes it irresistible – the fact it’s free of gluten and refined sugar is a bonus. We’ve topped ours with cherries, but berries would also work well. Start this recipe a day ahead to drain the yoghurt.

Ingredients

1.2 kg Greek yoghurt

90 gm honey, plus extra for drizzling

Scraped seeds of 1 vanilla bean

Finely grated rind and juice of 1 orange

3 eggs

Pitted cherries, halved, to serve

Pistachio crust

265 gm pistachio nuts, plus extra, finely chopped, to serve

20 gm bee pollen (see note)

35 gm butter, melted

Method

Main

1.Tip yoghurt into a muslin-lined sieve over a bowl, cover and refrigerate for 24 hours to drain.

2.For pistachio crust pre-heat oven to 170C. Process pistachios, pollen and a pinch of sea salt in a food processor until finely chopped. Add butter and process to combine. Press into the base and up the sides of a 4cm-deep, 21cm-diameter ring tin and bake until starting to darken on the edges (6-8 minutes).

3.Tip drained yoghurt into a bowl, whisk in honey, vanilla seeds, rind and juice until smooth, then whisk in eggs one at a time until combined. Spoon into pistachio crust, smooth top and bake at 170C until light golden and set (20-25 minutes). Cool to room temperature, then refrigerate until chilled (2-3 hours). This cheesecake can be made a day ahead. Serve scattered with cherries and pistachios, and drizzled with honey to taste.