I have been meaning to put together a cheesecake since...last year when I made and blogged about Cheesecake a mi manera, if you remember. In the meantime, after discovering that I can actually make labneh at home, I have been dreaming of a labneh cheesecake. Labneh is strained yoghurt cheese, which is very light, smooth, soft, and velvety.
Call it Cheesecake a mi manera 2, if you want, this cheesecake has some of the ingredients I like the most: labneh, lemon juice, honey, kaffir lime leaves.
Labneh cheesecake with mascarpone, honey, matcha lime leaves and vanilla powder
Type of cuisine: Fusion/Low Fat
Ingredients for the cheese cream: a cup of mascarpone cheese, 2 cups of strained yoghurt cheese (7% fat), lime leaves powder, vanilla powder, lemon/lime rind, 4 tbs of honey, the juice of two slices of lemon, dissolved gelatin.
Start by taking care of the cream: strain the yoghurt beforehand. Grind the kaffir lime leaves. Mix the mascarpone with the labneh and add the honey, lime zest, vanilla powder, the juice of half a lemon and the lime leaves matcha. Finally add the dissolved gelatin in milk.
Pulverise the biscuits with the melted butter and a small cup of warm water and a pinch of lime leaves powder and transfer the smooth base onto a circular dish. Press with your palms and fingers to stick it to the bottom and bake it for maximum 10 minutes @ 150 degrees C.
Take the dish out of the oven and pour the cheese cream. Chill for a couple of hours and enjoy with a cup of earl grey.
The lime zest, rind and kaffir matcha will impart a lemony, fresh flavour to the cake and the honey will make the cake taste delicately sweet. Really loved and will certainly repeat the experience. :)
