This cheesecake is based on the yogurt cheese Labneh. To make your own Labneh at home simply purchase a high-quality full-fat Greek yogurt and strain using a cheesecloth for 12-24 hours. Top with your favourite homemade jam or fresh berries.
Cut 3 pieces of cheesecloth, about 12x12 inches, and layer onto a strainer.
Add the Greek yogurt into the strainer lined with cheesecloth. Place the strainer filled with yogurt over a rimmed dish or shallow bowl to catch the liquid whey.
Leave the yogurt in the fridge for at least 12 hours, or up to 24. You want to let it sit for long enough that about 1/3-1/2 cup of whey has drained from the yogurt, and the yogurt now has a consistency slightly softer then spreadable cream cheese.
Remove the yogurt from the strainer by flipping it upside down on a small serving plate. Remove the strainer, and then remove the cheesecloth. The yogurt should hold the shape of the strainer you used.
Top the strained yogurt, or Labneh, with your favourite homemade jam. If you are using fresh berries, heat the berries up in a small saucepan and mash them gently with the back of a fork. You may need to add 1 tablespoon of water and a drizzle of honey, depending on the liquid content and sweetness of the berries. Your cheesecake is now ready to serve!
Notes
Choosing a Greek Yogurt
I prefer using a yogurt that has a higher milk fat (M.F.). The Greek yogurt that has resulted in the best Labneh for me has a 6.5% M.F., but if you can't find this one look for a Greek yogurt that has at least 3% M.F.