Labneh & Honey Basque Cheesecake
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.
Equipment
- Mixing bowl
- Whisk
- Rubber spatula
- 10 inch spring form tin
- Baking paper
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
Serve with
- Pomegranate molasses
- Fresh blueberries
Instructions
- 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. Serve with pomegranate molasses and fresh blueberries.
Notes
- Do not over mix this cake as we do not want to add too much air into the cheesecake.
- If you feel there are lumps of too. Much air into the mixture, pour it through a strainer into the lined tin.
- Don't over bake this cake, it is better under baked and allowed to set, when you remove it from the oven the center should have a jiggle.
- Allow the cheesecake to cool completely before slicing into it.