Prepare a 7 inch springform tin by greasing its base with butter and lining its side with butter paper.

In a food processor or a mixture grinder roughly grind the digestive biscuits, add the jaggery or sugar and pulse it once again, add the spice powders and pulse once again.

Finally add the butter and give the mix one good pulse.

Transfer the mix in the prepared tin. Using the back of a flat bowl or spatula press the mix well to form one even layer.

Put it in the refrigerator for 1 hour to set firmly.

For the Labneh mix

In a mixing bowl bring all the ingredients to-gether and using a ballon whisk mix it to form a smooth and homogenous mixture.

Transfer the Labneh and Cream mix over the chilled biscuit base. Tap it well to have a bubble free and smooth top.

Place the Cheesecake in the refrigerator and allow it to chill for at least 8-10 hours.

Just before serving garnish the No Bake Labneh and Orange Cheesecake to your liking.

Serve with the Honey Orange sauce.

Honey-Orange Sauce

Mix all the ingredients, except the orange extract, mentioned in a thick bottomed saucepan and simmer the mix for 15-20 minutes on a slow to medium flame. The mix will reduce to a thick sauce.

Turn off the flame add the orange extract, if using.

Chill before using. It can be used as ice-cream topping as well.