Couldn’t be simpler. Made with labneh/”yoghurt cheese”.
Ingredients – for a 10 inch dish
- Enough Digestive biscuits to cover the base to about ¼ inch (½ cm) deep. (Or half ‘n half Digestives and Ginger Snaps, a mixture of Digestives and Oatcakes, whatever!)
- 3oz/75g Butter
- Labneh made from 1½ large cartons full-fat Greek yoghurt.
- Allowing the yoghurt to drain in the fridge for 24 hours works – but it gives a very soft consistency and mild flavour.
- If you can, let it drain for 48 hours in the open in the kitchen – it will look a bit smaller, but the consistency (richness on the tongue!) and concentration of flavour more than makes up for this.
- the zest of 1 large lemon
- Optional – add the zest and/or juice of an orange, and/or a little zest of lime (take care – the lime can easily overpower the cheesecake)
- sugar to taste – 3oz/75g (more or less!)
- For the base, crush the biscuits to crumbs with a rolling pin; easier if the biscuits are in a bag. Melt enough butter to mix with the crumb, so that it “sets” as a base. Cover the base of a loose-bottomed cake tin, and leave in fridge to cool.
- For the filling, just mix the labneh, sugar, and lemon zest, and spread evenly over the chilled biscuit base. Pop into the fridge for at least a couple of hours to firm up (and keep out of the way).
It has such a fresh and clean flavour, it seems a shame to garnish it with anything more than a shake of icing sugar over the top, or a few mint leaves.
- Or maybe you want something a little more interesting than “just” a cheesecake, however fresh and zesty the taste.
- I have assembled it in glasses – crumb base pressed into the bottom, layer of lemon cheese, and topped with summer fruits.
- Or (I’ve done this as a Christmas pudding), cut the tops and bottoms of a large orange for each person, scoop out all the flesh (use it for juice), and assemble the cheesecake in the orange shells.