Strawberry Labneh Recipes

STRAWBERRY CHEESECAKE WITH LABNEH

Strawberry Cheesecake with Labneh image

Very easy cheesecake with labneh that's simple to mix and bake, yet as good as the ones you buy from grocery stores. You may want to keep some of the strawberries raw for a better looking presentation.

Provided by mr_meg

Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes

Time 11h20m

Yield 10

Number Of Ingredients 9

Ingredients

2 cups graham cracker crumbs
2 tablespoons white sugar
½ cup butter, melted
20 ounces labneh
1 cup white sugar
3 eggs
1 tablespoon vanilla extract
1 (16 ounce) package ripe strawberries, hulled
⅓ cup white sugar

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Line a 9-inch springform pan with parchment paper.
Mix graham cracker crumbs and 2 tablespoons sugar together in a bowl. Mix in melted butter until well combined. Press into the bottom of the prepared pan.
Bake in the preheated oven until firm, about 8 minutes. Remove and let cool. Reduce oven temperature to 300 degrees F (150 degrees C).
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 the cooled crust.
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 the wrapped pan in a deep baking pan; add enough hot water to come halfway up the sides of the pan.
Bake in the preheated oven for 1 hour. Turn off the oven and let the cheesecake settle for 30 minutes, with the door closed. Open the oven door partially and let the cheesecake cool inside for 30 minutes. Remove from the oven and run a knife around the edges. Let cool completely, about 30 minutes. Refrigerate until firm, 8 hours to overnight.
Combine strawberries and 1/3 cup sugar in a blender; blend until smooth.
Bring strawberry mixture to a simmer in a saucepan over low heat; cook and stir for 15 minutes. Remove from heat and let cool. Garnish cheesecake with the sauce.

Nutrition Facts : Calories 456.2 calories, Carbohydrate 49.6 g, Cholesterol 118 mg, Fat 22 g, Fiber 1.4 g, Protein 7.2 g, SaturatedFat 12.2 g, Sodium 235.8 mg, Sugar 36.9 g

STRAWBERRY LABNEH

Strawberry labneh image

Try this easy summer dessert which features thick Greek yogurt, strawberries macerated in rosewater, honey and pistachios. Serve with biscuits on the side

Provided by Rosie Birkett

Categories Dessert

Time 20m

Number Of Ingredients 6

Ingredients

400g natural, thick, full-fat Greek yogurt
400g strawberries
1 ½ tsp caster sugar
2 tsp rosewater
3 tbsp good-quality honey
chopped pistachios , to serve

Steps:

Mix the yogurt with a pinch of salt. Line a sieve with muslin and sit over a deep bowl. Spoon in the yogurt and put in the fridge to strain for 4 hrs.
Meanwhile, hull and quarter the strawberries, mix them with the sugar and rosewater and leave to macerate.
After 4 hrs, turn the labneh out into a clean bowl. Gently fold through the honey. Take ¼ of the strawberries and purée them in a blender, then fold into the labneh, so you have a rippled yogurt. Serve in glass bowls with the rest of the strawberries on top, scatter with pistachios, and serve with the pistachio & coriander seed biscuits on the side.

Nutrition Facts : Calories 246 calories, Fat 11 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 29 grams sugar, Fiber 4 grams fiber, Protein 6 grams protein, Sodium 0.3 milligram of sodium

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