STRAWBERRY CHEESECAKE WITH LABNEH
Very easy cheesecake with labneh that's simple to mix and bake, yet as good as the ones you buy from grocery stores. You may want to keep some of the strawberries raw for a better looking presentation.
Provided by mr_meg
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 11h20m
Yield 10
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a 9-inch springform pan with parchment paper.
- Mix graham cracker crumbs and 2 tablespoons sugar together in a bowl. Mix in melted butter until well combined. Press into the bottom of the prepared pan.
- Bake in the preheated oven until firm, about 8 minutes. Remove and let cool. Reduce oven temperature to 300 degrees F (150 degrees C).
- Beat labneh in a large bowl with an electric mixer on low speed until fluffy. Add 1 cup sugar gradually, beating until blended. Add eggs one at a time, beating well after each addition. Mix in vanilla extract. Pour batter over the cooled crust.
- Cut a single sheet of aluminum foil large enough to surround all sides of the springform pan. Wrap the pan carefully, ensuring all sides are tightly covered. Place the wrapped pan in a deep baking pan; add enough hot water to come halfway up the sides of the pan.
- Bake in the preheated oven for 1 hour. Turn off the oven and let the cheesecake settle for 30 minutes, with the door closed. Open the oven door partially and let the cheesecake cool inside for 30 minutes. Remove from the oven and run a knife around the edges. Let cool completely, about 30 minutes. Refrigerate until firm, 8 hours to overnight.
- Combine strawberries and 1/3 cup sugar in a blender; blend until smooth.
- Bring strawberry mixture to a simmer in a saucepan over low heat; cook and stir for 15 minutes. Remove from heat and let cool. Garnish cheesecake with the sauce.
Nutrition Facts : Calories 456.2 calories, Carbohydrate 49.6 g, Cholesterol 118 mg, Fat 22 g, Fiber 1.4 g, Protein 7.2 g, SaturatedFat 12.2 g, Sodium 235.8 mg, Sugar 36.9 g
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adham hussein
[email protected]I can't wait to make this cheesecake again! It's so delicious.
Victor Vincent
[email protected]This cheesecake is the perfect balance of sweet and tangy. I love the combination of strawberries and labneh.
Sandy Trevino
[email protected]I would highly recommend this recipe to anyone who loves cheesecake.
ahmed sadin
[email protected]I love how easy this cheesecake is to make. It's perfect for a weeknight dessert.
Tsering Dolma
[email protected]This recipe is a keeper! I've made it several times and it's always a hit.
Md Moklasur
[email protected]I'm not sure what went wrong, but my cheesecake didn't turn out right. The crust was too hard and the filling was too runny.
Ali Bilal
[email protected]I made this cheesecake for a special occasion and it was a showstopper! It was absolutely delicious and everyone raved about it.
Faith Selman
[email protected]This cheesecake was a hit at my party! Everyone loved it.
Ola Oluwa
[email protected]Wow!
pappu deb
[email protected]5 stars!
Jason P Staley
[email protected]This cheesecake was so easy to make and it turned out so impressive! I'm definitely adding this recipe to my favorites.
clinton bellas
[email protected]The crust was a bit too crumbly for my taste, but the filling was delicious. I would definitely make this again, but I would use a different crust recipe.
LUBINGA DICKSON
[email protected]I'm not usually a fan of labneh, but I was pleasantly surprised by how well it worked in this cheesecake. It added a nice tanginess that balanced out the sweetness of the strawberries.
Jacques Elliott
[email protected]This strawberry cheesecake with labneh was a delightful treat! The combination of tangy labneh and sweet strawberries was perfect, and the crust was buttery and flaky. I followed the recipe exactly and it turned out beautifully.