You'll love this easy to make, super tasty blueberry lime labneh cheesecake. This is a European style baked cheesecake made with labneh, a soft yogurt cheese higher in protein and lower in fat than cream cheese. Let ingredients rest on the counter for half an hour to bring to room temperature. For more cooking tips see full blog article.
Combine the almond flour, brown sugar and butter in a small bowl and stir to combine.
Press the mixture into the bottom of a 9" or 10" springform pan.
Bake for 8-10 minutes until starting to brown. Remove from oven and cool completely on wire rack at least one hour or overnight before adding filling.
Filling, Assembly & Baking
Wrap the springform pan with the pre-baked crust tightly in two layers of foil to prevent any water leaking in. Prepare a large roasting pan that can hold the springform pan. Fill roasting pan with 1 inch of water. Preheat oven to 325°F (160°C).
In large bowl, mix sugar and cornstarch until totally mixed. Add labneh and mix on medium speed until well combined.
Mix in lime zest and lime juice.
Add one egg at a time, mixing briefly on medium speed after each addition. Scrape sides of bowl as needed. Do not over mix.
If using, scatter 1/2 cup of blueberries on bottom of crust.
Pour filling onto crust and on top of blueberries. Pace the foil wrapped springform pan into roasting pan with water and place entire pan in oven and bake for 35-40 minutes until edges are set, center is jiggly and top is starting to brown. The internal temperature of the cake should be about 150°F (65°C). Do not overbake.
Remove entire roasting pan out of oven and let rest as is for 10 minutes. Remove springform pan from roasting pan and take off foil. Run knife around the edge of springform pan and cake. Cool on wire rack for 2 hours and then in fridge for another 2 hours or overnight. This will allow the cake to set properly and make cutting much easier.
Enjoy plain, or top with blueberry sauce and whipped cream.
Blueberry Lime Sauce
Add blueberries, 1/4 cup water, sugar, citrus zest and juice to pot and bring to a low boil while stirring occasionally being careful not to smash berries, about 8-10 minutes.
In separate bowl, dissolve cornstarch in remaining 1/4 cup water. Add to blueberries, stirring continually. Return mixture to a boil. Turn heat to low and simmer 2-3 minutes until sauce is glossy and has thickened.
Remove from heat and let cool, it will thicken more as it cools. Let cool for 1 hour before drizzling on cheesecake.
Notes
If you prefer, use a standard graham cracker crust or replace almond flour with oat flour.To change the flavour, replace lime zest and lime juice with lemon or orange. Or make a plain cheesecake with just a teaspoon of vanilla extract.Store any leftovers in the fridge for up to 5 days - if they last that long!