Creamy Israeli cheesecake with labneh and pistachios - The Jewish Chronicle
A delicious cake, straight from the Shuk
Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at www.thejc.com.
Ingredients
- 100g unsalted butter, melted, plus room-temperature butter for greasing
- 200g package petit beurre biscuits (we like Leibniz) or digestives
- 2 tbsp granulated sugar
- ¼ tsp kosher salt
- 2½ x 225g packages cream cheese, at room temperature
- 300g caster sugar
- 240ml sour cream or crème fraîche, at room temperature
- 1 tsp finely grated lemon zest
- 1½ tsp pure vanilla extract
- 2 tbsp corn flour
- 3 large eggs, separated, at room temperature
- 480ml soft unsalted labneh
- 4 tsp icing sugar
- ½ 65g shelled pistachios, toasted
- ½ tsp ground cardamom
Ready to cook this?
Turn these ingredients into a shopping list you can check off as you shop.
Free account required. Already a member? You can sign in on the next step.
More dinner inspiration, straight to your inbox
Get recipes worth saving and practical cooking tips. No account needed.
More Like This
Labneh Cheesecake with Roasted Apricots, Honey, and Cardamom : Foodwise
foodwise.org
Israeli crumb cheesecake - The Jewish Chronicle
thejc.com
Cheesecake with pistachio shortbread - The Jewish Chronicle
thejc.com
Labneh cheesecake with roasted apricots, honey and cardamom - Penguin Books Australia
penguin.com.au
Food and Travel Magazine | Knafeh (Israeli cheesecake with shredded…
foodandtravel.com
Labneh Ice Cream With Pistachio-Sesame Brittle – The Forward
forward.com
Strawberry Cheesecake Ice Cream with Pistachio Shortbread Cookie
kosher.com
Vegan Pesach apple pistachio cake - The Jewish Chronicle
thejc.com