Baked Labneh cheesecake

Cheesecake is one of those things: It takes time and patience in the kitchen, but with great reward! This baked Labneh Cheesecake can be made three days ahead of time or frozen for up to a month! INGREDIENTS 1 kg plain yoghurt 400 g crunchie biscuits, broken into pieces 100 g butter, at room temperature 1 cup caster sugar 3 eggs 11⁄2 tsp vanilla essence 2 tbsp cornflour 1 pomegranate, rubies removed 250 g strawberries, halved 1 tbsp caster sugar METHOD 1. Spoon the yoghurt into a large muslin-lined sieve placed over a bowl. Tie, secure with a string and refrigerate for 24 hours. 2. Squeeze out any excess liquid and discard the liquid in the bowl. You will need 21⁄2 cups of labneh. 3. Line a 21 cm springform baking tin with baking paper. 4. Blend the biscuits until course crumbs form. Add the butter and blend until it comes together. 5. Press the biscuit mixture firmly into the base and up the sides of the baking tin. Place in the fridge to set. 6. Preheat the oven to 160oC. 7. Beat the labneh and sugar in a bowl. Add the eggs, one at a time, until well combined. Mix in vanilla … Continue reading Baked Labneh cheesecake