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Labneh cheesecake with peanut crust and citrus compote

Our labneh cheesecake is proof that dessert can be good for you! And in case you were wondering, labneh is simply yoghurt that has been strained, removing the whey to make it thicker and creamier, perfect for baking!

MAKES 1 // COOKING TIME 60 min, plus 24 hours for the labneh to stand

For the labneh
1L low-fat yoghurt (makes 500g)
For the crust
⅔ cup ground almonds
⅔ cup desiccated coconut
3 tbsp peanut butter
2 tbsp chopped peanuts
For the compote
2 oranges, peeled and segmented, plus a few slices to decorate
1 grapefruit, peeled and segmented
1 tbsp honey
½ vanilla pod, seeds removed
For the filling
500g labneh
3 eggs, beaten
¼ cup icing sugar
1 tbsp cornflour
1 tbsp vanilla extract
Zest and juice of 1 orange or lemon

For the labneh
1. Line a sieve with a piece of muslin or a clean dish cloth and place over a bowl. Pour the yoghurt into the sieve and leave to stand for 24 hours to allow the excess water to drain out. The labneh should be the consistency of cream cheese.
For the crust
1. Preheat oven to 180°C and grease a 20 cm cake tin.
2. Mix the almonds and coconut in a bowl. Melt the peanut butter in the microwave for a few seconds, then mix it in. Add the peanuts and a few tablespoons of water, and combine.
3. Spread over the base of the cake tin. Bake for 5–8 minutes, until just set.
For the compote
1. Place the oranges and grapefruit in a bowl. Squeeze the remaining juice from the pith over them.
2. Bring 2 tbsp water to the boil in a small pot. Add the honey and vanilla and cook for 1 minute. Add the fruit, remove from the heat and let cool.
For the filling
1. Reduce oven to 170°C.
2. Mix the labneh, eggs, icing sugar, cornflour, vanilla, citrus zest and juice. Pour into the cake tin and spread evenly over the crust.
3. Bake for 30–35 minutes, until just slightly puffed up and set.
4. Remove the cheesecake and allow to cool. Top with the citrus compote and serve.

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