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Labneh Cheesecake with rhubarb and strawberry compote

Author Labsalliebe

Ingredients

INGREDIENTS ALMOND CAKE

  • 200 g almond flour
  • 50 g wheat flour
  • 120 g butter
  • 3 tsp sugar
  • 1/4 tsp salt

INGREDIENTS LABNEH FILLING

  • 230 g Labneh
  • 3 eggs
  • 50 g sugar
  • 110 g creme fraiche
  • 1 1/2 tsp vanilla extract
  • 1/4 tsp salt

INGREDIENTS RHUBARB STRAWBERRY COMPOTE

  • 150 g sugar
  • 500 g rhubarb
  • 1 tsp vanilla extract
  • a pinch salt
  • juice of a half lemon
  • 200 g strawberries
  • 1 tbsp rosewater

Instructions

PREPARATION ALMONDCAKE

  1. Melt butter in a saucepan at medium temperature.
  2. In bowl add all ingredients and melted butter, mix well. If the dough is too soggy, add 1 – 2 tablespoons of flour and almond flour.
  3. Butter a tart pan, press the dough in the form, roll out well with a rolling pin and prick with a fork to release any air. 
  4. Bake at 180 ° in a preheated oven for about 20 minutes. Set aside.

PREPARATION LABNEH FILLING

  1. Mix all the ingredients for the Labneh filling in a blender and add to the baked bottom.
  2. Bake at 150° for another 20 minutes. 

  3. Remove from the oven and allow to cool down.

PREPARATION RHUBARB STRAWBERRY COMPOTE

  1. Cut rhubarb into 1-2 cm thick slices, boil with sugar, vanilla extract, salt and lemon juice at medium temperature until the juice is almost absorbed. That takes about 5 – 10 minutes.
  2. In the meantime wash strawberries, dry well and slice.
  3. Remove the rhubarb compote from the stove, add strawberry slices and rose water and let it cool down well. 

  4. Put the rhubarb and strawberry compote into the fridge. 

Recipe Notes

Eat the rhubarb compote either with the cake or spread on top of the cake as I did. You can also serve Labneh Cheesecake lukewarm as a dessert. If served as a cake refrigerate it for 2-3 hours and remove it from the fridge 15 minutes before serving.