Labneh & Honey Basque Cheesecake

Name: Labneh & Honey Basque Cheesecake
Prep time: 10 min
Cook time: 45 min
Ingredients: 300 gm cream cheese; 600 gm labneh; 4 eggs; 200 ml heavy cream; 50 gm castor sugar; 60 gm honey; 1 tbsp honey; 2 tbsp flour; 1 tsp baking powder; Pinch of salt; Pomegranate molasses; Fresh blueberries

Creamy and rich burnt Basque cheesecake but using labneh and cream cheese. This recipe is the perfect dessert to whip up for ramadan, needs one bowl and a whisk, make it ahead and allow it to cool in the fridge. Serve it with pomegranate molasses and fresh berries.

I absolutely love Basque cheesecake. I think I am going to go out and say that it is the best cheesecake from all the cheesecakes. Not only for flavor and texture but also because of the simplicity in making it. This cheesecake doesn’t require a water bath or controlled baking temperatures. Neither does it need any fancy equipment to make it. This particular recipe is growing to be one of my favorites because of the flavor profile.

This recipe was created for Spinneys but I got carried away and made an entire feast however we will only discuss this cheesecake for now. Labneh is creamy and rich and thick but it has a tang to it as well, similar to cream cheese but lighter in texture. To make this dessert I have used honey and sugar to sweeten it as well. The honey not only adds a delicious floral flavor to the cheesecake but also makes it lighter, complimenting the labneh. Serving this cheesecake with pomegranate molasses sounds odd but honestly it isn’t, the sweet, sour and salt work well with each other, not to mention the fresh berries cut through the richness as well.

What is labneh?

Labneh is basically a form of yogurt and soft cream cheese. It is tangy, rich, creamy and has a similar texture to that of greek yogurt. It is also known as labnah or labne. It comes from the word “laban” meaning white or milk. It is a middle eastern ingredient and you can find it in all levantine countries but in specialty stores as well. It is strained from normal yogurt making it smooth and delicious. It is often served as a dip with olive oil, herbs, bread, dried fruit.

What is burnt Basque cheesecake?

This cheesecake is intentionally burnt on the top and has a creamy, rich texture inside. It is the easiest cheesecake recipe you will make and definitely one of the most delicious. Originating in Spain, the coastal region of Basque, the dessert consists of ingredients such as cream, soft cheese, sugar and eggs. Obviously there are many variations to this classic recipe.

What is labneh Basque cheesecake?

Labneh Basque cheesecake is basically a Basque cheesecake using cream cheese but mainly labneh and heavy cream. This is not the traditional way to make it but is delicious none the less. The sweet, sour flavors work well with each other once baked making for a well balanced dessert.

What ingredients do you need to make the labneh basque cheesecake?

To make the Labneh Basque cheesecake we need cream cheese, labneh, heavy cream, eggs, vanilla, salt, flour, baking powder. I have served the cake with pomegranate molasses and fresh blueberries.

What equipment do you need to make this labneh Basque cheesecake?

To make the batter we need a large whisking bowl and whisk. I have baked this cheesecake in a 10 inch springform tin that is generously lined with baking paper.

How to make the labneh Basque cheesecake?

Preheat the oven to 220℃ and line a 10 inch spring form tin with baking paper. I like to use 3 sheets to line the tin. Set that aside. In a large mixing bowl add the cream cheese, labneh and whisk until smooth. Add the eggs, vanilla, sugar and honey, whisk until smooth. Add the heavy cream, salt, flour, baking powder and whisk until there are no lumps. Pour into the prepared tin, bake for 42-45 mins until the top is colored, the cheesecake has risen, the edges look firm but the center has a jiggle to it. Allow it to cool for a minimum of 4 hours before slicing.

Serving & storing the labneh Basque cheesecake?

Once the cheesecake is baked it is important to let it cool down. This allows the mixture to set and thats how it gets that creamy texture. I like to make this the night before and let ti sit in the fridge over night until completely cooled before serving. When ready to eat let it come to room temperature, slice and serve with a drizzle of pomegranate molasses and fresh blueberries. You can serve this with any berries for your choice. Also you could add a little whipped cream on top while serving. The leftovers can be stored in an air tight container in the fridge for up to 4 days. When ready to eat let the cake come to room temperature before serving.

Looking for more dessert recipe inspiration this Ramadan?

Now that we have covered how to make this Labneh & Honey Basque Cheesecake, you can have a look at the video on my socials but let’s get to it. Don’t forget to follow along for more baking recipe inspiration.

If you try this recipe out, don’t forget to share it with me on instagram so I can see how it turned out. I’d love nothing more than to chat with you on your cooking/baking.