Strawberry Labneh Cheesecake: A Tangy Twist on a Classic Dessert
Strawberry cheesecake is a timeless favorite, but this recipe adds a delightful twist by incorporating labneh, a strained yogurt cheese, into the filling. Labneh lends a tangy, slightly acidic note that perfectly complements the sweetness of the strawberries and the richness of the cream cheese, creating a dessert that is both decadent and refreshing. This recipe provides detailed instructions and tips to help you create a stunning and delicious strawberry labneh cheesecake that will impress your friends and family.
Why Labneh?
Labneh offers several advantages over using only cream cheese in cheesecake. First, its tanginess balances the sweetness, preventing the cheesecake from becoming overly cloying. Second, it adds a subtle complexity of flavor. Third, labneh is often lower in fat than cream cheese, making for a slightly lighter (though still indulgent!) dessert. You can find labneh in many grocery stores, particularly those specializing in Mediterranean or Middle Eastern foods. If you can’t find it, you can easily make your own by straining plain, full-fat yogurt through cheesecloth for several hours until it reaches the desired consistency.
Ingredients
Here’s what you’ll need to create this delectable strawberry labneh cheesecake:
**For the Crust:**
* 1 ½ cups graham cracker crumbs (about 12 graham crackers)
* 5 tablespoons (70g) unsalted butter, melted
* ¼ cup (50g) granulated sugar
* Pinch of salt
**For the Filling:**
* 16 ounces (450g) cream cheese, softened to room temperature
* 8 ounces (225g) labneh, softened to room temperature
* 1 ¼ cups (250g) granulated sugar
* 2 large eggs
* 2 large egg yolks
* 2 teaspoons vanilla extract
* ¼ teaspoon salt
**For the Strawberry Topping:**
* 1 pound (450g) fresh strawberries, hulled and sliced
* ¼ cup (50g) granulated sugar
* 1 tablespoon lemon juice
* 1 teaspoon cornstarch
* Optional: Fresh mint leaves, for garnish
Equipment
* 9-inch springform pan
* Mixing bowls
* Electric mixer (stand mixer or hand mixer)
* Measuring cups and spoons
* Rubber spatula
* Saucepan
* Optional: Food processor (for making graham cracker crumbs)
* Aluminum foil (for water bath)
Instructions
Let’s break down the process step-by-step:
**Step 1: Prepare the Crust**
1. **Preheat the oven:** Preheat your oven to 350°F (175°C). Adjust an oven rack to the lower-middle position.
2. **Make graham cracker crumbs:** If you’re not using pre-made graham cracker crumbs, pulse graham crackers in a food processor until finely ground. Alternatively, place the graham crackers in a zip-top bag and crush them with a rolling pin.
3. **Combine crust ingredients:** In a medium bowl, combine the graham cracker crumbs, melted butter, sugar, and salt. Mix well until the crumbs are evenly moistened.
4. **Press the crust into the pan:** Press the graham cracker mixture firmly into the bottom of the springform pan. Use the bottom of a measuring cup or your fingers to create an even, compact layer.
5. **Bake the crust:** Bake the crust for 8-10 minutes, or until lightly golden brown. Remove from the oven and let cool completely.
**Step 2: Make the Cheesecake Filling**
1. **Beat cream cheese and labneh:** In a large mixing bowl, beat the softened cream cheese and labneh with an electric mixer on medium speed until smooth and creamy. Make sure there are no lumps.
2. **Add sugar gradually:** Gradually add the granulated sugar, beating until well combined. Scrape down the sides of the bowl as needed to ensure even mixing.
3. **Incorporate eggs and egg yolks:** Add the eggs one at a time, beating well after each addition. Then, add the egg yolks and beat until just combined. Be careful not to overmix at this stage, as overmixing can lead to cracks in the cheesecake.
4. **Add vanilla and salt:** Stir in the vanilla extract and salt. Mix until just combined.
**Step 3: Bake the Cheesecake**
1. **Prepare the water bath:** Wrap the bottom of the springform pan tightly with heavy-duty aluminum foil. This will prevent water from seeping into the cheesecake. Place the wrapped pan inside a larger baking pan.
2. **Pour in the filling:** Pour the cheesecake filling over the cooled crust, spreading it evenly.
3. **Add hot water to the water bath:** Carefully pour hot water into the outer baking pan, filling it about halfway up the sides of the springform pan. The water bath helps the cheesecake bake evenly and prevents it from cracking.
4. **Bake the cheesecake:** Bake for 55-70 minutes, or until the edges of the cheesecake are set but the center still jiggles slightly. The internal temperature should reach about 150°F (65°C).
5. **Turn off the oven and let cool:** Turn off the oven and crack the oven door slightly. Let the cheesecake cool in the oven for 1 hour. This gradual cooling helps prevent cracking.
6. **Refrigerate:** After 1 hour, remove the cheesecake from the water bath and carefully remove the foil. Let the cheesecake cool completely on a wire rack, then cover it with plastic wrap and refrigerate for at least 4 hours, or preferably overnight. This allows the cheesecake to set completely.
**Step 4: Prepare the Strawberry Topping**
1. **Combine strawberries, sugar, and lemon juice:** In a medium saucepan, combine the sliced strawberries, sugar, and lemon juice.
2. **Cook the strawberry mixture:** Cook over medium heat, stirring occasionally, until the strawberries release their juices and the mixture begins to simmer. This usually takes about 5-7 minutes.
3. **Thicken the topping:** In a small bowl, whisk together the cornstarch with 1 tablespoon of cold water to create a slurry. Add the cornstarch slurry to the strawberry mixture and cook, stirring constantly, until the topping thickens. This should only take about 1-2 minutes.
4. **Cool the topping:** Remove the strawberry topping from the heat and let it cool completely.
**Step 5: Assemble and Serve**
1. **Remove the cheesecake from the pan:** Run a thin knife around the edge of the cheesecake to loosen it from the springform pan. Carefully release the sides of the pan.
2. **Top with strawberry topping:** Spoon the cooled strawberry topping over the cheesecake, spreading it evenly.
3. **Garnish (optional):** Garnish with fresh mint leaves, if desired.
4. **Serve:** Slice and serve the strawberry labneh cheesecake. Enjoy!
Tips for Success
* **Use room temperature ingredients:** Ensure that the cream cheese and labneh are at room temperature before starting. This will help them blend smoothly and prevent lumps in the filling.
* **Don’t overmix the filling:** Overmixing can incorporate too much air into the filling, which can cause the cheesecake to crack during baking. Mix until just combined.
* **Use a water bath:** A water bath is essential for baking a creamy, crack-free cheesecake. It provides gentle, even heat that helps the cheesecake bake evenly.
* **Cool the cheesecake gradually:** Cooling the cheesecake slowly, first in the oven and then in the refrigerator, helps prevent cracking.
* **Make it ahead of time:** Cheesecake is a great make-ahead dessert. You can bake it a day or two in advance and store it in the refrigerator until you’re ready to serve it.
* **Strawberry variations:** Feel free to experiment with the strawberry topping. You can add other berries, such as raspberries or blueberries, or a touch of balsamic vinegar for a more complex flavor.
* **Alternative Crust:** If you’re not a fan of graham cracker crust, you can use an Oreo cookie crust, a shortbread crust, or even a gluten-free crust made with almond flour.
* **Labneh Substitute:** If you absolutely can’t find Labneh, use Greek Yogurt strained overnight through a cheesecloth to remove excess whey. This creates a similar thick, tangy consistency.
Variations
* **Strawberry Swirl Cheesecake:** Swirl some of the strawberry topping into the cheesecake filling before baking for a beautiful and flavorful swirl effect.
* **Mini Strawberry Labneh Cheesecakes:** Make individual cheesecakes in muffin tins for easy portioning.
* **Chocolate Strawberry Labneh Cheesecake:** Add melted chocolate to the cheesecake filling for a decadent chocolate strawberry dessert.
* **Lemon Strawberry Labneh Cheesecake:** Add lemon zest and juice to the cheesecake filling for a bright, citrusy flavor.
Storing Instructions
* **Refrigerate:** Store leftover strawberry labneh cheesecake in the refrigerator, covered tightly with plastic wrap, for up to 5 days.
* **Freeze:** You can freeze cheesecake, but the texture may change slightly. Wrap the cheesecake tightly in plastic wrap and then in aluminum foil. Freeze for up to 2 months. Thaw in the refrigerator overnight before serving.
Nutritional Information (Approximate, per slice)
* Calories: 450-550
* Fat: 30-40g
* Saturated Fat: 20-25g
* Cholesterol: 150-200mg
* Sodium: 200-300mg
* Carbohydrates: 40-50g
* Sugar: 30-40g
* Protein: 8-10g
Serving Suggestions
* Serve chilled, as a dessert after a meal.
* Pair with a glass of dessert wine, such as Moscato or Sauternes.
* Serve with a scoop of vanilla ice cream or a dollop of whipped cream.
* Garnish with extra fresh strawberries and mint leaves.
* Perfect for celebrations, birthdays, or any special occasion.
Enjoy this delightful Strawberry Labneh Cheesecake! It’s a guaranteed crowd-pleaser that combines the best of classic cheesecake with a tangy, refreshing twist.