Labneh cheesecake with roasted apricots, honey and cardamom - Penguin Books Australia

Ingredients

• 5 sheets of good-quality filo pastry (about 110g)
• 90g unsalted butter, melted, plus extra for greasing
• 40g walnut halves
• 60g pistachio kernels
• 1½ tbsp plain flour
• 50g caster sugar
• 10 cardamom pods, shells discarded and seeds finely crushed in a pestle and mortar (or ¾ tsp ground cardamom)
• 1 tsp ground cinnamon
• ¼ tsp flaked sea salt
• 500g labneh (either shop-bought or 850g of Greek-style yoghurt, see headnote if making your own)
• 500g ricotta
• 210g caster sugar
• ⅔ tsp flaked sea salt
• 5 eggs (2 whole, and 3 with yolks and whites separated: you will only be using the yolks of these)
• 2 tsp finely grated orange zest
• 1 tbsp orange blossom water
• 1¼ tsp vanilla extract
• 1½ tbsp cornflour
• 75g runny honey
• 2 tsp orange blossom water
• 40ml orange juice
• 6 cardamom pods, shells on, seeds roughly bashed together in a pestle and mortar
• 350g ripe apricots, stones removed, cut into 6 wedges
• A small handful of picked mint leaves, to garnish (optional)