Being a hearty addition to Middle Eastern cuisine, Labneh cheese is high in protein, calcium, and beneficial bacteria. Employing this pleasant and nutritious cheese in desserts such as Labneh Cheesecake turns it into a culinary masterpiece.
Cheesecake is a well-liked dessert among a group of all ages and Labneh Cheesecake is a pip for sure. Having combined the sweet and savory flavors in the best light along with brilliantly roasted apricots make the Labneh Cheesecake an irresistible dessert to everyone, even to a fussy eater. Having Labneh Cheesecake as an enticing appetizer or dessert feels like being in a transport of joy. Hence, give the following recipe a try and feel enliven devouring this mouthwatering dessert.
Preheat the oven to 160 c (320 °F) and slightly brush a 10-inch cheesecake pan using melted Deutsche Marken Butter.
Place a sheet of filo on a flat surface and brush it using 1/3 of melted Deutsche Marken Butter. Then place the second sheet on it and repeat the process till the filo sheets are used.
Line a baking tray with parchment paper and place the filo stacks on it. Bake them in the preheated oven for about 20 minutes until filo sheets turn golden in color. Remove filo sheets from the oven and let them cool.
Using your hand, break filo sheets into small pieces. Using a food processor, mix walnuts, and filo pieces until a fine mixture is obtained.
Transfer the filo mixture to a bowl, then add plain flour, 1/4 cup confectionary sugar, ground cinnamon, 3/4 teaspoon ground cardamom, remaining melted butter, and 1/4 teaspoon salt. Mix until well incorporated.
Pour the mixture into the brushed cheesecake pan and using your hand, gently press down the mixture onto the bottom of the pan to spread an even layer of mixture throughout the pan.
Bake it in the oven for about 10-12 minutes until it turns golden. Remove from oven and let it cool.
For the cheesecake filling, add Labneh Anne Cheese, Mascarpone Cream Cheese, 1 cup confectionary sugar, and 2/3 teaspoon salt in a medium bowl. Using a mixer, blend until well combined. Then add corn flour, eggs, egg yolks, vanilla extract, orange zest, one tablespoon orange blossom water, and mix until fully combined.
Pour the filling onto the pre-baked crust. Bake it in the preheated oven for 60-70 minutes until it turns golden, and the center of the cake is slightly jiggly. Remove from oven and let it get cool to room temperature. Then chill it in the fridge for at least 5 hours.
Meanwhile, for the topping, place a saucepan over medium heat. Add honey, two teaspoons orange blossom water, orange juice, and 1/4 teaspoon ground cardamom. Stir occasionally. Keep cooking for about 5 minutes until the mixture thickens and a thick syrup forms.
Remove apricot stones and cut them into six small pieces. Line a baking tray with parchment paper and place apricots on it. Pour half of the syrup over the apricots and then bake them in the oven for about 8 minutes. So the apricots get softened. Remove from oven and set it aside to get cool completely.
For serving, transfer the baked cheesecake to the serving dish and top it with the roasted apricots and pecans. Drizzle the remaining syrup over the cheesecake and enjoy this amazing cheesecake.
If you prefer, you can substitute orange blossom water with rosewater.
Using other fruits rather than apricot such as peach, plums, and strawberry works perfectly, too.
Labneh is a strained yogurt that is used in Middle Eastern cooking.
Mascarpone is a soft, white Italian cheese.