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Strawberry Cheesecake with Labneh
Dessert American

Strawberry Cheesecake with Labneh

5.0

Prep
20 min
Cook
85 min
Total
675 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a 9-inch springform pan with parchment paper.
  2. 2 Combine graham cracker crumbs and 2 tablespoons sugar in a bowl; stir in melted butter until well combined. Press into the bottom of the prepared pan.
  3. 3 Bake in the preheated oven until firm, about 8 minutes. Set aside to cool. Reduce oven temperature to 300 degrees F (150 degrees C).
  4. 4 Beat labneh in a large bowl with an electric mixer on low speed until fluffy. Gradually add 1 cup sugar, beating until blended. Add eggs, one at a time, beating well after each addition; mix in vanilla extract. Pour batter over cooled crust.
  5. 5 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 in a deep baking pan. Add enough hot water to come halfway up the sides of the springform pan.
  6. 6 Bake in the preheated oven for 1 hour. Turn off oven, let cheesecake settle for 30 minutes with the door closed. Open oven door partially; let cheesecake cool inside for 30 minutes. Remove cheesecake from oven; run a knife around the edges. Cool completely, about 30 minutes. Refrigerate until firm, 8 hours to overnight.
  7. 7 Combine strawberries and ⅓ cup sugar in a blender; blend until smooth. Transfer to a saucepan.
  8. 8 Bring strawberry mixture to a simmer over low heat; cook and stir for 15 minutes. Remove from heat; cool. Garnish cheesecake with sauce.

By mr_meg