Labneh Cheesecake with Roasted Apricots, Honey, and Cardamom : Foodwise

Name: Labneh Cheesecake with Roasted Apricots, Honey, and Cardamom : Foodwise
Ingredients: 5 sheets good-quality filo pastry (about 4 oz/110g); 6 tbsp/90g unsalted butter, melted; ⅓ cup/40g walnut halves; ½ cup/60g pistachios; 1½ tbsp all-purpose flour; ¼ cup/50g sugar; 10 cardamom pods, shells discarded and seeds finely crushed in a mortar and pestle (or ¾ tsp ground cardamom); 1 tsp ground cinnamon; ¼ tsp flaky sea salt; 2 cups plus 2 tbsp/500g labneh (see headnote and separate recipe); 2 cups/500g ricotta; 1 cup/200g sugar; ½ tsp flaky sea salt; 2 eggs, plus 3 egg yolks; 2 tsp finely grated orange zest; 1 tbsp orange blossom water; 1¼ tsp vanilla extract; 1½ tbsp cornstarch; ¼ cup/75g honey; 2 tsp orange blossom water; 2½ tbsp orange juice; 6 cardamom pods, shells on, seeds roughly bashed together in a mortar and pestle; 12¼ oz/350g ripe apricots, pits removed, each cut into 6 wedges; A small handful of mint leaves (optional)

foodwise.org

Cheesecake is not, traditionally, a dessert eaten in Palestine, but all these ingredients are: the labneh and filo, the nuts and floral orange blossom. The base

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Ingredients

5 sheets good-quality filo pastry (about 4 oz/110g)
6 tbsp/90g unsalted butter, melted
⅓ cup/40g walnut halves
½ cup/60g pistachios
1½ tbsp all-purpose flour
¼ cup/50g sugar
10 cardamom pods, shells discarded and seeds finely crushed in a mortar and pestle (or ¾ tsp ground cardamom)
1 tsp ground cinnamon
¼ tsp flaky sea salt
2 cups plus 2 tbsp/500g labneh (see headnote and separate recipe)
2 cups/500g ricotta
1 cup/200g sugar
½ tsp flaky sea salt
2 eggs, plus 3 egg yolks
2 tsp finely grated orange zest
1 tbsp orange blossom water
1¼ tsp vanilla extract
1½ tbsp cornstarch
¼ cup/75g honey
2 tsp orange blossom water
2½ tbsp orange juice
6 cardamom pods, shells on, seeds roughly bashed together in a mortar and pestle
12¼ oz/350g ripe apricots, pits removed, each cut into 6 wedges
A small handful of mint leaves (optional)