Ingredients
Method
Invert the base of a 24cm round springform pan (base measures 23cm). Grease base and side. Line the base with baking paper. Place on an oven tray.
Layer half the pastry sheets together, brushing in between each sheet with butter. Press into the prepared pan to line the base and two opposite sides, allowing excess to overhang. Repeat layering with the remaining pastry and butter. Press into the pan at the opposite angle. Using kitchen scissors, trim the excess to the edge of the pan. Line with a piece of baking paper. Fill with dried beans or rice.
Cook in a moderate oven (180C) for about 20 minutes, or until lightly browned. Remove paper and beans.
Meanwhile, make syrup. Stir honey into juice in a medium saucepan over low heat. Bring to a boil. Gently boil for about 5 minutes or until reduced to 1 cup. Remove. Cool to room temperature.
Process nuts and spices in a food processor until finely chopped. Combine with ½ cup of the syrup in a bowl. Spread over the base of the pastry case.
Process cheese, sugar, cornflour and rind in a same, clean food processor until smooth. Add yoghurt. Process until combined. Add eggs, one at a time, processing until combined. Pour into pan.
Cook in a moderately slow oven (160C) for about 50 minutes, or until just set. Filling should still wobble. Turn off the oven. Cool completely in the oven with the door ajar. Refrigerate until cold.
Decorate with finely chopped extra nuts. Serve with extra yoghurt and remaining syrup.
TIP: If the pastry base rises slightly when cooking with beans or rice, press down gently to flatten with a clean tea towel, being careful to avoid escaping steam.
