Labneh cheesecake with mango
Labneh Cheesecake is one of my favorite cheesecakes. It’s deliciously fresh, super creamy and also really fruity due to the delicious mango layer. The crumbled cookie base also brings out the crumb monster in me. The recipe is very simple – I’ll show you how it’s done.
Cheesecake with labneh
This cheesecake is a little different – a little more special. Here, no classic cream cheese is used, but the wonderfully creamy Lebanese cream cheese from yogurt called Labneh.
As just indicated, labneh is made from yogurt and is really quite easy to make yourself at home. All you need is yogurt and a straining cloth. You just put the yogurt in the cloth and then let the whey drain off over a few hours. The result is a firmer, creamier cream cheese.
Now you’re wondering why you couldn’t use any other cream cheese? You could, but then you’d be missing that special freshness kick that Labneh brings to the cheesecake.
Once you have made Labneh, everything is quick and easy. You just have to stir all the ingredients for the cheesecake filling together and that part is done. It is only important that you do not beat the mass when mixing, but really only stir. This will prevent air from getting into the mixture. The air would ensure that the cheesecake with labneh puffs up and later sinks in.
The crispy base is simply made from crumbled butter cookies and melted butter. The mass you can then simply distribute in a springform pan and press on. Then the base goes first briefly in the oven, so that it is also nice and crispy.
Once this is done, you can add the cheesecake filling and put the cake back in the oven. In the meantime, you take care of the fruity mango layer.
The fruity mango mirror
For the Labneh Cheesecake I thought of a fruity topping with mango. You can use frozen mango and puree it once with a hand blender. If you have really good, fresh mangoes, you can of course also take these.
Then simply mix the pureed mango with some starch and water, boil briefly in a saucepan, and the mango topping for your Labneh Cheesecake is ready.
But before the mango mirror on the Labneh Cheesecake may, the cake must first cool. But anticipation is, after all, the best joy.
Then, when everything is ready, I definitely recommend you add some coconut flakes and maybe some coconut chips on top.
The result is an incredibly delicious cheesecake with labneh, which is not only super creamy, but also fruity and deliciously aromatic.
You are in the mood for more cake? Then try it too:
- Plum cake with pistachio crumble
- Apricot cake from the tray
- Lemon cake with labneh
- Baklava Cheesecake
- Apple pie with walnuts
I wish you lots of fun baking and a good appetite!
- Halabi, Rafik (Author)
Recipe for Labneh Cheesecake
Equipment
Ingredients
For the floor
- 200 g Butter cookies
- 100 g Butter
- 1 large lemon (organic)
For the laboratory aisle
- 240 g Labneh according to recipe
- 600 g Cream cheese
- 100 ml Cream
- 200 g Sugar
- 2 Eggs
- 3 Tablespoon Cornstarch
- 4 TablespoonS Lemon juice
For the mango mirror
- 500 g Mango (frozen)
- 2 Tablespoon Lemon juice
- 2 Tablespoon Cornstarch
- 50 ml Water
- 2 Tablespoon Coconut chips optional
- 1 Tablespoon Coconut flakes
Zubereitung
Preparation floor
- Preheat oven to 180 °C top/bottom heat. Line springform pan with baking paper.
- Crush butter cookies, but do not pulverize completely. It should be coarsely crumbly.
- Melt the butter.
- Wash the lemon hot, grate the peel and squeeze the juice. Put the juice aside for later.
- Mix crumbly cookies with butter and lemon zest and pour into a springform pan lined with baking paper. Spread with your hands and press down a little.
- Bake base in oven for about 10 minutes until crisp.
Preparation rennet mass
- Important: note that you need to let the labneh hang for a few hours before you can use it for the cake. So plan the time or prepare it the day before.
- Mix all the ingredients together. Please do not beat, as this will cause air to rise. The cake would then rise and collapse at the end. Mix everything slowly until it becomes a creamy mixture.
Bake cheesecake
- Pour cream cheese mixture onto cookie sheet and gently smooth out, poking any small bubbles with a toothpick.
- Bake cheesecake for approx. 60 minutes at 180 °C in preheated oven. Then allow to cool completely.
Preparation mango mirror
- Mix cornstarch with water.
- Puree mango (thaw beforehand if necessary) with a hand blender.
- Combine mango puree with lemon juice and cornstarch in a saucepan. Bring to the boil briefly and then simmer over medium heat for about 5 minutes. Then allow to cool briefly.
Cheesecake Topping
- Spread mango puree on top of Labneh Cheesecake and sprinkle with coconut chips and shavings, if desired.
