Lemon Cheesecake

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!)

Method

  • 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.
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