So first you need to make the labneh 24 hours in advance. basically this is just s strained yogurt. I place a 1kg tub in a muslin or chux cloth (i like the biodegradable ones) lined colander which sits inside a bowl. I place this in the fridge covered with cling wrap for 24 hours.
After the 24 hours you can begin to assemble the cheesecake
Biscuit base (i didn't use this to cut down on sugar and fat but it is beautiful with the base)
3/4 packet digestive biscuits crushed
1/4 butter melted
1/2 C cream whipped to soft peaks
3/4 of the labneh
2 tsp agave syrup
2tsp vanilla extract - see how you can make your own homemade vanilla extract
500g raspberries - frozen is fine
2 tsp agave syrup or to taste
2tbs powdered gelatin dissolved in 1/4 C warm water
To make base combine crushed biscuits and melted butter and press into spring form pan. Place in fridge to chill.
For filling whip cream and then whisk in labneh and agave and vanilla extract. Pour over biscuit base and place back in refrigerator.
For the topping, place raspberries in saucepan and simmer while stirring to create a pulp. Strain through a fine mesh sieve to remove seeds, stir in dissolved gelatin and stir. Pour over filling and place in refrigerator to set for a couple of hours.