Line a sieve with a clean tea towel and set it over a bowl. Add the yoghurt and ricotta to the lined sieve, then leave to strain for a couple of hours at room temperature.

Preheat the oven to 180°C and line a 15cm springform tin with two squares of baking paper.

Tip the ricotta and yoghurt into a large bowl, discarding any of the liquid that has come out of it, and whisk until smooth.

Add all but a tablespoon of the honey and whisk again. Add the eggs one at a time, whisking until you have a totally smooth batter before adding the next one. Add the vanilla extract, the zest of the orange and the sea salt, then whisk until just combined.

Pour the cheesecake mixture into the lined tin and bake in the middle of the oven for 45 minutes. When it is done, it should be set around the edges but jiggle in the middle.

Leave to cool to room temperature, then pop your cheesecake into the fridge to chill for a couple of hours.

When ready to serve, finely chop the pistachios. Remove the cheesecake from the tin and top with the remaining honey and chopped pistachios.