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

Name: 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)

www.penguin.com.au

A cheesecake recipe that is sweet, of course, but at the same time punchy and totally distinct.

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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)