Strawberry Cheesecake with Labneh

Ingredients

• graham cracker crumbs (2 cups)
• white sugar (2 tablespoons)
• unsalted butter (0.5 cup)
• labneh (20 ounces)
• white sugar (1 cup)
• eggs (3 )
• vanilla extract (1 tablespoon)
• ripe strawberries (1 (16 ounce) package)
• white sugar (0.33 cup)

Instructions

1. Preheat the oven to 350 degrees F (175 degrees C). Line a 9-inch springform pan with parchment paper.
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. Bake in the preheated oven until firm, about 8 minutes. Remove and cool. Reduce oven temperature to 300 degrees F (150 degrees C).
4. Beat labneh in a large bowl with an electric mixer on low speed until fluffy. Add 1 cup sugar gradually, beating until blended. Add eggs, one at a time, beating well after each addition; mix in vanilla extract. Pour batter over cooled crust.
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 sides of springform pan.
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. Combine strawberries and 1/3 cup sugar in a blender; blend until smooth. Transfer to a saucepan.
8. Bring the strawberry mixture to a simmer over low heat; cook and stir for 15 minutes. Remove from heat; cool. Garnish cheesecake with sauce.

Nutrition

(*Nutrition data is approximate and may vary depending on the brand and type of ingredients used.)

• kcal: 456
• fat: 22 g
• sats: 12 g
• carbs: 50 g
• fibre: 1 g
• protein: 7 g
• salt: 0 g