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Labneh cheesecake with roasted apricots, honey and cardamom

Silky labneh cheesecake with crunchy filo shards and spiced nuts.
Roasted apricots, honey, and cardamom melt into every creamy bite.
Golden, fragrant, and seriously hard to stop at one slice.

dessert ⏱ 125 min 520 kcal / portion 85.0 g carbs / portion (estimated) vegetarian eggglutenmilktree nuts 🔗 Original source

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Labneh cheesecake with roasted apricots, honey and cardamom
v7 · rb0e705f985 20260727Z1751 Labneh Cheesecake 🎉 🔥 preheat oven to 160°C fan grease and line a 23cm springform tin brush filo sheets with melted butter and stack 🔥 ⏱ 20 min bake filo stack until golden and crispy ⏳ ⏱ 15 min cool filo stack then break into shards blitz filo shards into fine crumbs blitz nuts into fine crumb with processor 🌀 mix filo crumbs with nuts, flour, sugar, cardamom, cinnamon, sea salt, and remaining butter 🔥 ⏱ 12 min press base mixture firmly into tin base and bake until lightly golden ⏳ cool base then cool completely 🌀 pulse labneh and ricotta with sugar and sea salt for a few seconds to combine 🔪 pulse in eggs, egg yolks, orange zest, orange blossom water, vanilla extract, and cornflour for about 15 seconds 🔥 ⏱ 60-70 min pour cheesecake mixture into tin and bake until edges color and middle has slight wobble ⏳ ⏱ 1 h cool cheesecake at room temperature ⏳ ⏱ 4 h refrigerate cheesecake 🔥 preheat oven to 200°C fan for topping 🍳 ⏱ 4-6 min cook honey syrup with orange blossom water, orange juice, and bashed cardamom pods until reduced by half and beginning to form a thin syrup 🔥 ⏱ 8 min bake apricots, turning halfway, until softened but retaining shape ⏳ ⏱ 30 min cool apricots until completely cool 🍽 drizzle half the syrup over apricots 🍽 release cheesecake from tin and transfer to serving platter 🍽 top cheesecake with roasted apricots in a single layer 🍽 drizzle remaining syrup over the apricots and garnish with mint leaves if using 5 pieces filo pastry 150 g unsalted butter 260 g caster sugar 16 pieces cardamom pod 4.52 ml sea salt 3 tbsp orange blossom water 350 g apricot mint leaf to taste 40 g walnut 60 g pistachio 1½ tbsp plain flour 1 tsp ground cinnamon 500 g labneh 500 g ricotta 5 pieces egg 2 tsp orange zest 1¼ tsp vanilla extract 1½ tbsp cornflour 75 g runny honey 40 ml orange juice 50 g walnut, pistachio plain flour, ground cinnamon 50 g caster sugar 10 pieces cardamom pod 1 ml sea salt 100 g unsalted butter labneh, ricotta 210 g caster sugar 3 ml sea salt egg, orange zest, vanilla extract, cornflour 1¾ tbsp orange blossom water runny honey, orange juice 1¼ tbsp orange blossom water 6 pieces cardamom pod apricot mint leaf
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Preparation steps

  1. preheat oven to 160°C fan
  2. grease and line a 23cm springform tin
  3. brush filo sheets with melted butter and stack
  4. bake filo stack for about 20 minutes until golden and crispy
  5. cool filo stack for 15 minutes then break into shards
  6. blitz filo shards into fine crumbs
  7. blitz nuts into fine crumb with processor
  8. mix filo crumbs with nuts, flour, sugar, cardamom, cinnamon, sea salt, and remaining butter
  9. press base mixture firmly into tin base and bake for 12 minutes until lightly golden
  10. cool base then cool completely
  11. pulse labneh and ricotta with sugar and sea salt for a few seconds to combine
  12. pulse in eggs, egg yolks, orange zest, orange blossom water, vanilla extract, and cornflour for about 15 seconds
  13. pour cheesecake mixture into tin and bake 60-70 minutes until edges color and middle has slight wobble
  14. cool cheesecake at room temperature for 1 hour
  15. refrigerate cheesecake for at least 4 hours
  16. preheat oven to 200°C fan for topping
  17. cook honey syrup with orange blossom water, orange juice, and bashed cardamom pods for 4-6 minutes until reduced by half and beginning to form a thin syrup
  18. bake apricots for about 8 minutes, turning halfway, until softened but retaining shape
  19. cool apricots for about 30 minutes until completely cool
  20. drizzle half the syrup over apricots
  21. release cheesecake from tin and transfer to serving platter
  22. top cheesecake with roasted apricots in a single layer
  23. drizzle remaining syrup over the apricots and garnish with mint leaves if using

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