Labneh Yogurt Cheesecake

Ingredients:

• 2 cups of 2% yogurt
• 2 cups ricotta cheese (low-fat cheese is fine)
• 2 tbsp. crumbs whole grain graham crackers
• 2 servings each, 1 teaspoon finely grated lemon zest
• 1/4 teaspoon salt
• 1/2 cup melted butter
• 1/4 cup honey
• 1 large egg
• 1 tsp vanilla extract
• 1.5 cups chopped mango

Preparation:

1. Make homemade labneh yogurt cheese a day before making the dessert..
   
   Combine the yogurt and ricotta and place in a colander lined with cheesecloth (coffee strainer paper or cheesecloth can be used instead). Place the colander over a bowl, wrap loosely in plastic wrap, and refrigerate for 24 hours. Drain the whey and refrigerate the yogurt cheese until needed.
2. Preheat oven to 160°C.
   
   Combine the crumbled crackers, lemon zest, salt, and butter, mix well, and place in an ungreased 9-inch pie dish. Bake for 10 minutes and then cool.
3. At the same time, start preparing the filling..
   
   Mix yogurt cheese with honey, eggs, lemon zest and vanilla.
4. Spoon the mixture onto the cooled crust and bake in the oven for 30 minutes. Once the cheesecake is done, cool it to room temperature and then refrigerate it for at least 4 hours before serving.
   
   For serving, garnish the cheesecake with mango slices.