The day before dessert cooking cook lane: to yogurt, add salt, mix well and put into a colander lined with several layers of cheesecloth and put into a bowl. Cover with a linen cloth and leave for 18-20 hours. You should be able 460g. The mixture should be the consistency of soft. If less, then add the ricotta, which can be made from frozen, then unfrozen yogurt.

Turn the oven down to 180°C and put a pot of water on the fire (for water bath). To prepare the base: biscuits (i.e. no sand and no oil) grind in a blender.

Add the honey and 10g of vegetable oil. Again "skip" in the blender. You should get a lot like wet sand.

Massa put in shape with a diameter of 18 cm, well compacted by hand and put in the refrigerator.

Meanwhile, labne to put in a clean blender, add sugar and yogurt and beat until smooth. Then add the lemon juice, starch and 15g of vegetable oil, all beat well until smooth.

Pour mixture into the mold base. The bottom of the form wrap it in foil (so water couldn't "seep" into the cheesecake) and place in a deep and wide shape. Pour the boiling water (water should be at a level slightly more than half of the form), put the form in the oven and bake for approximately 1 hour.