LABNEH B’IL KA’KA, YOGURT CHEESECAKE **RECIPE**

As a child, I remember Sitto feeding me bites of Syrian bread dipped into her homemade Laban, which translated from Arabic is “yogurt”. I loved the tart and creamy taste of it and it soon became one of my favorite childhood snacks.

It’s no surprise that I’ll reach for it as Labneh, which is yogurt cheese, to use as a substitute for cream cheese in my Homemade Yogurt Cheesecake. If you’re not familiar with yogurt in this drained form, the cookbook has a recipe for making your own. Some shops even carry Labneh now as well.

LABNEH B’IL KA’KA
YOGURT CHEESECAKE

FILLING:

1 15 OZ. CONTAINER WHOLE MILK RICOTTA CHEESE (OR HOMEMADE)

1 1/3 CUPS SUGAR

2 CUPS PLAIN YOGURT CHEESE (LABNEH) OR PURCHASED

4 EGGS

4 TABLESPOONS FLOUR

4 TABLESPOONS MILK

1 TEASPOON VANILLA

1/4 LB. BUTTER, MELTED

1/2 CUP ORANGE MARMALADE FOR TOPPING (OPTIONAL)

Preheat the oven to 300 degrees.

Set aside a springform baking pan.

Using a stand mixer, cream the ricotta cheese and sugar.  Add the yogurt cheese and mix well. Then add the eggs, one at a time, until well blended.

Add the flour into the cheese mixture.

Then add the orange zest, orange juice, orange blossom water and vanilla, then the melted butter. Mix to blend well.

Pour the cheese batter into the baking pan.

Bake for 1 to 1 1/2 hours until the cheese is set. The edges should be firm and golden but the center will be loose. The top may have a crack, and that will be fine. Turn off the oven but keep the cheesecake inside until it is room temperature, for about 2 to 3 more hours.

Remove from the oven when it is at room temperature. Cover and refrigerate until chilled. This is best served 24 to 48 hours later. Spoon Orange Marmalade or other favorite preserves over the top of the cheesecake before serving.

Cook’s Notes: Although the whole milk ricotta is smoother than the part-skim, I prefer to run the ricotta cheese through the food processor for a few seconds in order to smooth out the grainy texture.  If your processor is large enough, continue with the recipe in the food processor.   

Any fresh fruit or berries may also top the cheesecake.

A more decadent touch would be to drizzle the basic sugar syrup (on page 6) over the top instead of the orange marmalade or fruit.