Labneh Cheesecake Recipe
pinenut - graham crust, roasted blueberries
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Ingredients
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Crust
Filling
Roasted Blueberries
Method
Crust Preparation
- 1
Make the crust
Preheat the oven to 350°F (175°C). In a mixing bowl, combine graham cracker crumbs, melted butter, pine nuts, and sugar. Mix until well combined.
- 2
Bake the crust
Press the mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes, then remove from oven and let cool.
Filling Preparation
- 3
Prepare the filling
In a large bowl, beat together labneh, softened cream cheese, sugar, and vanilla extract until smooth. Add eggs one at a time, mixing well after each addition.
- 4
Bake the cheesecake
Pour the filling over the cooled crust. Bake for 40-45 minutes or until the center is set. Let cool at room temperature, then refrigerate for at least 4 hours or overnight.
Roasting Blueberries
- 5
Roast the blueberries
In a small baking dish, combine blueberries, sugar, and lemon juice. Roast in the oven at 350°F (175°C) for 15-20 minutes until the blueberries are soft and bubbly.
Serving
- 6
Serve
Remove the cheesecake from the springform pan and top with roasted blueberries before serving.
