This very simple strawberry cheesecake with labneh recipe is made with a thick Middle Eastern-style yogurt and garnished with a fresh strawberry sauce.
Preparation Time
20 mins
Cooking Time
1 hr 25 mins
Total Time
1 hr 45 mins
Calories
456 Calories
Recipe Instructions
Step 1
Preheat the oven to 350 degrees F (175 degrees C). Line a 9-inch springform pan with parchment paper.
Step 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.
Step 3
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.
Step 4
Bring strawberry mixture to a simmer over low heat; cook and stir for 15 minutes. Remove from heat; cool. Garnish cheesecake with sauce.
Step 5
Bake in the preheated oven until firm, about 8 minutes. Set aside to cool. Reduce oven temperature to 300 degrees F (150 degrees C).
Step 6
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.
Step 7
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.
Step 8
Combine strawberries and ⅓ cup sugar in a blender; blend until smooth. Transfer to a saucepan.
