In a medium bowl mix together labneh, cream cheese and cream with a hand mixer until smooth.
Add eggs one at a time mixing well.
Finally add honey, vanilla, almond flour and lemon zest to combine. Set aside.
Preheat oven to 350°F
Brush a 14" x 4 ½" baking pan (with removable base) with butter and start layering the phyllo sheets, brushing each layer with melted butter.
Gently pour the cheesecake mixture into the pan and smooth it out.
Bake on middle rack for 35 minutes until the pastry is golden and cheesecake filling is set.
Remove from oven and allow to cool. Gently remove from the pan.
Top with sliced peach, cherries, gooseberries and currants (or whatever summer fruit you have).
