In an attempt to find a healthy cheesecake I made this one from Labne which is a creamy strained yoghurt instead of cream cheese. I’m not actually sure how healthy it is after you strain all the water off the yoghurt as it still tasted very creamy and similar to a traditional cheesecake but it worked out pretty well.
I used a creamed leatherwood honey from Tasmania that was quite floral so really gave a lot of flavour to this cheesecake but a milder honey would probably not have as much flavour. My friend from Tasmania even guessed that the honey was a Tasmanian leatherwood one just from tasting it, impressive! Next time I make this, I am actually going to try less honey as it is quite sweet and the honey actually gives a lot of flavour and I don’t mind my cheesecake a bit tart.
This recipe is a part of the November “Say Cheese” Sweet Adventures Blog Hop hosted by Nic Cooks. Check out the other bloggers recipes at the end of this post.
Labne (Yoghurt Cheese) Honey Cheesecake Recipe
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For the base and crumble topping:
1/3 cup coconut flour
1/3 cup wholemeal flour (to make gluten free use almond meal)
1/3 cup raw sugar
3 tbsp melted butter
1 tbsp honey
For the filling:
1 & 1/2 cups Labne (strained yoghurt cheese – make your own here or buy from gourmet delicatessens or middle eastern groceries)
1/3 cup honey
2 eggs
1 tsp lemon zest
1 tbsp lemon juice
1 tsp vanilla bean paste
To make the crumble and the base:
Preheat your oven to 180 degrees celsius. Mix together the flours and sugar for the base and then mix in butter until you get a crumble consistency. Put 2/3 of the mixture in the bottom of a greased and lined loaf pan and press down (Note: It is easiest to line your loaf tin with one piece of baking paper with the corners cut to fit as then you can lift your cheesecake out when it is ready). Mix the honey with the remaining mixture to form large crumbles and put in a separate baking dish. Bake the base for 12 minutes and the crumble for about 7-8minutes until slightly browned. Put aside to cool
To make the filling:
In an electric mixer, mix together the labne and honey until well combined. Add eggs one at a time and mix until combined. Add lemon juice, zest and vanilla and mix until combined. Pour the cheesecake filling onto the crumble base. Place the loaf tin in a larger baking dish and fill the larger dish with an inch of hot water (sometimes it is easier to put the pan in the oven and then add the water so you don’t have to transfer with the hot water). Bake for 1 hour at 160 degrees celsius. Turn the oven off and then leave in the oven for a further 1 hour. Remove from the oven and allow to cool before placing in the fridge for at least 4 hours. Serve topped with honey crumble topping and fresh mango and blueberries on the side if you like.
Serves 5-6.
