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Strawberry Cheesecake with Labneh
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Prep Time:
20 minutes
Cook Time:
90 minutes
Total Time:
680 minutes
Impress guests with simple labneh cheesecake drizzled with fresh strawberry sauce.
Ingredients:
  • 2 cups graham cracker crumbs
  • 2 tablespoons white sugar
  • 0.5 cup butter, melted
  • 20 ounces labneh
  • 3 eggs
  • 1 tablespoon vanilla extract
  • 1 (16 ounce) package ripe strawberries, hulled
  • 0.33333334326744 cup white sugar
Instructions:
  • Preheat your oven to a toasty 350°F (175°C) and elegantly line a 9-inch springform pan with parchment paper.
  • Combine graham cracker crumbs and 2 tablespoons sugar in a bowl. Stir in melted butter until mixture is cohesive. Firmly press the mixture into the bottom of the pan.
  • Bake in the preheated oven for 8 minutes until firm. Allow it to cool down. Lower the oven temperature to 300°F (150°C).
  • In a large bowl, whip labneh with an electric mixer on low until airy. Gradually blend in 1 cup sugar, then add eggs one by one, beating well. Stir in vanilla extract before pouring the batter onto the cooled crust.
  • Take a large sheet of aluminum foil and wrap it tightly around the springform pan. Then, place the wrapped pan in a deep baking pan and fill it with hot water halfway up the sides of the pan.
  • After baking, allow the cheesecake to settle in the closed oven for 30 minutes. Then, partially open the oven door and let it cool for another 30 minutes. Remove, run a knife along the edges, and cool for 30 minutes. Chill in the refrigerator for at least 8 hours before serving.
  • In a blender, puree strawberries with 1/3 cup of sugar until smooth.
  • Simmer the strawberry mixture in a saucepan over low heat for 15 minutes, stirring occasionally. Once done, cool the mixture slightly before using it to garnish the cheesecake.

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