Labneh cheesecake with roasted apricots, honey and cardamom

dessert · ⏱ 125 min · 10 portions · 85.0 g carbs / portion · vegetarian · allergens: egg, gluten, milk, tree nuts

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
http://flowcooking.food/en-us/recipe/709/labneh-cheesecake-with-roasted-apricots-honey-and-cardamom/