Creamy Labneh cheesecake recipe

בס"ד

I love cheesecakes a lot, and after seeing someone at a cooking competition, making a Labaneh cheesecake, I had to try making a labneh cheesecake.

 

I rarely eat labneh, but it seemed very intriguing incorporating it in a cheesecake.

I came across a regular cheesecake recipe and thought "Oh, I'll change this and add this instead", and that's how I've made my own recipe of a wonderful creamy labaneh cheesecake.

Labaneh cheesecake/recipe: con delight
I measured using universal spoons and cups
Ingredients:
500-gram labneh based on yogurt 9% (17.636 oz)
200-gram cream cheese (I use low fat 5%) (7.054 oz)
100-gram cornstarch (=1 cup minus 1 Tbsp.)
1 cup of sugar
4 L egg yolks

For the bottom:
180-gram biscuits (6.349 oz)
100-gram soft butter, cut into pieces (3.527 oz)



Preparation:
Preheat oven to 130C/266F turbo.
Process the biscuits in a food processor, until well processed.
Add the butter and process, until the butter is incorporated.

Cover a 25cm/9.842 inches round springform with parchment paper and flatten the biscuit mixture on it.
Mix the two kinds of cheese, add the egg yolks and mix again.
Add the sugar and cornstarch and mix.
Pour onto the biscuit layer and bake for 1 hour.
When done, leave it in the closed oven for another 1 hour, when the oven is turned off.
Place in the refrigerator, at least for a night and enjoy :-)